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White Hot Chocolate with Cocoa Whipped Cream

by Richard Donnelly

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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

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Dutch-processed cocoa powder white chocolate pure vanilla extract more more

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