White Hot Chocolate with Cocoa Whipped Cream
by Richard Donnelly
Put a twist on the traditional hot chocolate topped with a drift of snow-white whipped cream; here, the hot chocolate is creamy white and the fluffy topping is flavored with cocoa.
Serves 2
To learn more, read the article:
Uncommonly Good Hot Chocolate
For the cocoa whipped cream:
1 Tbs. unsweetened Dutch-processed cocoa powder
2 tsp. confectioners' sugar
1/4 cup heavy cream, well chilled
1/8 tsp. vanilla extract
For the white hot chocolate:
3 cups whole milk
2 oz. good-quality white chocolate (preferably Callebaut), chopped into small bits
Make the cocoa whipped cream:
In a small bowl, mix the cocoa and confectioners' sugar. In a chilled bowl, combine the cream and vanilla and whip until soft peaks form. With the mixer running or while whisking by hand, gradually pour in the cocoa mixture; whip until well blended.
Make the hot chocolate:
Bring the milk just to a boil. Put the white chocolate in a blender and pour in the hot milk. Let sit for 10 to 15 seconds so the chocolate begins to melt and then cover securely, place a folded towel over the lid, and blend until completely mixed and froth, about 30 seconds. Pour into mugs and top with the cocoa whipped cream.
photo: Scott Phillips
From Fine Cooking 36
, pp. 46-48
December 1, 1999
