Best Baked Hot Chocolate Recipes

HOT CHOCOLATE BAKED FRENCH TOAST

Steps:

• Butter a 13x9" baking dish. Arrange bread slices in overlapping rows in dish.
• Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.
• Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.
• Preheat oven to 350°F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35-40 minutes longer. Let cool 10 minutes.
• Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3-5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.
• Serve French toast with hot chocolate sauce and toasted hazelnuts.
• Do Ahead
• French toast can be assembled 1 day ahead before baking; cover tightly with foil and chill.

BAKED HOT CHOCOLATE

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Arrange ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
• Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside.
• Stir the eggs and sugar together in the bowl of a stand mixer then set over the simmering water and stir until warm to the touch. Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
• Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
• Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350-degree F oven for 5 minutes, or until warm.
• Serve topped with a dollop of whipped cream.

BAKED HOT CHOCOLATE

Steps:

• 1. Preheat oven to 350 degrees. Arrange four 1-cup ovenproof coffee cups, mugs or 8-ounce ramekins in a baking or roasting pan. 2. Melt chocolate and butter together in a double boiler set over barely simmering water. Whisk occasionally until smooth. Remove from heat and set aside. 3. Stir eggs and sugar together in a mixing bowl, then set bowl over simmering water. Stir until warm to the touch. 4. Remove from heat. Beat egg mixture with an electric beater until light and fluffy, 3-5 minutes. Gently fold egg mixture into chocolate mixture. 5. Spoon batter into cups. Add enough very hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, 15-20 minutes. Carefully remove cups from pan. 6. Serve warm or at room temperature with a generous dollop of whipped cream, if desired. Puddings may be refrigerated for up to one day. To reheat, bring them to room temperature and then set in a 350-degree oven until warm, about 5 minutes.

MEXICAN HOT CHOCOLATE BAKED DOUGHNUTS

Steps:

• Preheat oven to 375 degrees F and lightly grease doughnut pan.
• In a large mixing bowl, whisk together cocoa, hot chocolate powder, flour, sugar, baking powder, baking soda, salt, cinnamon and cayenne.
• Add eggs, buttermilk, vanilla, vinegar and oil and stir until combined (don't overmix, but make sure everything is combined evenly).
• Scoop into a large piping bag or freezer bag (or you can just spoon it into the pans - I find piping it easier) and pipe a circle around each doughnut hole. Bake for 8-9 minutes until a toothpick comes out with moist crumbs or dry (not batter!).
• Let sit in the pan a few minutes before removing to a wire rack to cool. (Refill the doughnut pan if necessary).
• For the glaze, whisk the sugar, hot chocolate powder, and boiling water in a medium bowl until smooth. Add 2-3 tbsp milk and whisk until you reach desired consistency. Add additional cinnamon and cayenne to taste if desired.
• Dip each doughnut into the glaze, then overturn, place on a wire rack and add sprinkles and marshmallows if desired(I recommend doing it this way rather than dipping the doughnut into the candies because then the sprinkles become too wet and it's difficult to stick them on the rest).
• Let set on the counter for 2 hours for the glaze to set.

BAKED HOT CHOCOLATE

Steps:

• Combine chocolate and butter in a mixing bowl and melt over a double boiler. Combine the eggs and sugar in a separate mixing bowl and warm over double boiler until warm to the touch. Transfer egg mixture to mixer and whip until fluffy. Fold whipped eggs into melted chocolate. Divide evenly into four bake proof dishes and bake at 350° for 17-20 minutes.