Best Chocolate Mink Recipes

CHOCOLATE MILK

Chocolate Milk image

Making chocolate milk from scratch is fast, easy and delivers a deep chocolate flavor. The base syrup here doubles down on chocolate, combining unsweetened cocoa powder with chocolate containing 100 percent cacao. Their bitter edge balance the sweetness nicely. The syrup is also quite versatile: Feel free to use it in coffee, cocktails and even soda water if that's your thing.

Provided by Genevieve Ko

Categories non-alcoholic drinks

Time 10m

Yield 8 servings

Number Of Ingredients 6

Ingredients

3/4 cup sugar
1/4 teaspoon kosher salt
1/2 cup unsweetened cocoa powder, preferably Dutch-processed
3 tablespoons unsweetened chocolate, chopped (1 ounce)
1 teaspoon pure vanilla extract
8 cups cold milk, or unsweetened dairy-free alternative (see note)

Steps:

Combine sugar, salt and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar and salt, then add the cocoa powder while whisking. Whisk until smooth. Remove from the heat and add the chocolate. Whisk until melted, then whisk in the vanilla. Transfer to a jar and refrigerate until room temperature. If you're in a rush, you can transfer the syrup to a heatproof bowl set in a larger bowl filled with ice and water. Stir until room temperature.
Stir or whisk 2 tablespoons syrup into 1 cup whole milk. Add more syrup to taste. Repeat with remaining cups.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 166 milligrams, Sugar 31 grams

CHOCOLATE MINK

Chocolate Mink image

These luxurious little desserts are like gooey flourless chocolate pudding cakes.

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

2 tablespoons unsalted butter, cut into pieces, plus additional for greasing bowls or ramekins
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 large egg, separated
1 tablespoon sugar
Accompaniment: coffee ice cream
2 (5- to 6-oz) ovenproof glass or ceramic bowls or ramekins

Steps:

Put oven rack in middle position and preheat oven to 350°F. Butter bowls or ramekins.
Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool, stirring occasionally, 5 minutes. Whisk in egg yolk and a pinch of salt until combined.
Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks.
Whisk about one fourth of white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly.
Divide batter between bowls or ramekins. Cover each bowl with a small square of foil and crimp foil tightly around rim. Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure that foil is above water. Bake until puddings are just set, about 30 minutes. (Puddings will be gooey to the touch.) Transfer bowls to a rack and cool puddings, uncovered, about 1 hour.
Just before serving, unmold puddings into serving bowls.