french hot chocolate
 
4 oz.  semisweet chocolate
1/4 cup  light corn syrup
1/2 tsp  vanilla
4 cup  milk
1 cup  heavy cream or whipping cream
 
about 50 minutes before serving: in double boiler over hot, not boiling 
water (or in heavy 1 quart saucepan over low heat), melt chocolate and 
corn syrup until chocolate is melted and mixture is smooth, stirring 
occasionally with rubber spatula. cover and refrigerate 30 minutes or 
until mixture is cool. stir in vanilla. in 2 quart saucepan over 
medium-low heat, heat milk until very hot and small bubbles form around 
edge (do not boil). meanwhile, in small bowl with mixer at medium-low 
speed, beat cream and chcolate mixture until soft peaks form. to serve, 
pour milk into warm coffee pot. spoon whipped cream mixture into 8 coffee 
cups and fill with hot milk. servings: 8 
 
 
 
 
 
(ID: 77582) Mirror: rec.food.recipes: Wed, Dec 31, 2003


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