Part Quiche, part Croque Monsieur, Easy Ham & Cheesy Croissant Breakfast Strata is my super…
This promises to be very bad for your diet. Worse yet, if you read the Gingerbread Hot Chocolate recipe and you don’t make it, your toenails turn green and fall off.
This is hot chocolate made in the French style using cream, coca and real chocolate to make it rich and thick. Then for some seasonal fun we’ve spiced it up to give you a little kick of ginger, allspice and cinnamon. A wonderful afternoon pick-me-up on a cold winter day or an alternative to coffee or espresso after a meal.
It’s so rich I might suggest espresso cups to serve, but hey, it’s your waistline. Just do me a favor and don’t try “skinning it up” with 2% or some such nonsense, you’ll just ruin it. You’ll wind up with a sluge of coca solids on the bottom and a scum of coca butter on the top because 2% milk contains too much water and not enough milk fat to bind to the chocolate. (This is chemistry people, I’m not making this stuff up.) So if you must lighten up, use one part homogenized milk against two parts light cream.
Of course, some of you are just looking for an excuse to drink cream and you need little convincing. (You know who you are.) The only thing missing is booze, I’m thinking an aged dark rum, what are you thinking?
This week we’ve showcased the Gingerbread Hot Chocolate with our Asian Gingerbread Pear Cake for a full on gingerbread experience. It’s epic.
Gingerbread Hot Chocolate Recipe
Prep time: 5 minutes
Cooking time: 10 minutes
1 cup light cream (half & half or 10% milk fat)
2 tablespoons coca powder
1 tablespoon sugar
2 1/2 teaspoons powdered ginger
1/4 teaspoon allspice
dash white pepper
1 oz dark, semi sweet chocolate, chopped
- In a small, heavy bottomed sauce pan combine coca, sugar, ginger, allspice and pepper – off the heat. Add cream and whisk well until blended. Be sure to get all the coca powder blend off the bottem of the pot.
- Place over medium low heat and bring to a low simmer, whisking occasionally to ensure cream does not scald.
- Remove from heat and add chocolate, whisking to melt. As the chocolate melts, the fat from the chocolate will rise to the top.
- Return to low heat, whisking to emulsify and allow the coca butter to blend with the milk fat. If left to cool a ‘skin’ will form on the top, just whisk back into the hot chcoalte over low heat to bring it back to silky smoothness.
Allow to very, very gently simmer on low for about 3 minutes. To check consistency: dip a clean spoon into the Gingerbread Hot Chocolate and run your finger through the film on the spoon. The clean strip should remain clean, when held horizontal for at least 5 seconds.
Serving suggestions… whipped cream and candied ginger. Go on, add the whipped cream don’t be a sissy.