Best Double Hot Chocolate Recipes

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DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING



Double Feature Cupcakes with Mexican Hot Chocolate Frosting image

Provided by Ingrid Hoffmann

Categories     dessert

Time 40m

Yield approximately about 12 cupcakes

Number Of Ingredients 18

1/2 cup milk chocolate chips
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1 cup sugar
3 large eggs
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
12 peanut butter cups
1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted

Steps:

  • Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
  • To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
  • Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
  • Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
  • To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.

DOUBLE CHOCOLATE HOT COCOA MIX



Double Chocolate Hot Cocoa Mix image

I gave this away at our neighborhood Christmas party in cutie-patootie gift bags and was thrilled that I was able to give something to everyone. But the next week I started getting calls from the neighbors who'd made it and was blown away at the response. Everyone loves this! The white chocolate is what makes it extra creamy and chocolaty!-Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Time 10m

Yield 20 servings (6-2/3 cups hot cocoa mix).

Number Of Ingredients 7

4 cups nonfat dry milk powder
2 cups white baking chips
2 cups baking cocoa
1-1/2 cups confectioners' sugar
1/2 teaspoon salt
EACH SERVING:
1 cup hot 2% milk

Steps:

  • Pulse the first five ingredients in a food processor until baking chips are finely ground. Transfer to a large airtight container. Store in a cool, dry place up to 6 months., To prepare hot cocoa: Place 1/3 cup hot cocoa mix in a mug. Stir in hot milk until blended.

Nutrition Facts :

DOUBLE MARSHMALLOW HOT CHOCOLATE BROWNIES



Double Marshmallow Hot Chocolate Brownies image

Number Of Ingredients 9

1 cup butter, melted
1-1/2 cups sugar
3 eggs
2 teaspoons vanilla
1/2 cup hot cocoa mix
3 tablespoons cocoa
1 teaspoon salt
1-1/4 cup flour
1 cup jet puffed marshmallow bits

Steps:

  • Heat oven to 350. Spray a 9x13 pan with cooking spray. Mix melted butter and sugar. Add eggs and vanilla. Add the hot cocoa mix, cocoa, salt, and flour and mix until combined. Stir in the marshmallow bits. Pour into prepared pan and bake for 20-25 minutes until set in middle. Allow to cool completely before frosting with marshmallow frosting (below), if desired.

DOUBLE HOT CHOCOLATE



Double Hot Chocolate image

Provided by Ina Garten

Categories     beverage

Time 25m

Yield Makes 5 cups; serves 4 to 5

Number Of Ingredients 8

2 1/2 cups whole milk
2 cups half-and-half
8 ounces bittersweet chocolate, chopped
8 ounces milk chocolate, chopped
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso or coffee powder
4 to 5 vanilla beans or cinnamon sticks

Steps:

  • Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

DOUBLE CHOCOLATE HOT COCOA MIX



Double Chocolate Hot Cocoa Mix image

Here is another great recipe for jar mix gifts for cocoa.

Provided by Penny Hall

Categories     Hot Drinks

Time 10m

Number Of Ingredients 7

2 cups powdered sugar
1 cup unsweetened cocoa (dutch process recommended)
1 tsp salt
2 tsp cornstarch
1 pinch cayenne pepper
3 cups nonfat dry milk powder
1 cup mini semi-sweet chocolate chips

Steps:

  • 1. Add sugar and cocoa to food processor. Pulse until well-mixed. (Or, combine ingredients in large bowl and whisk until well mixed.) Add salt, cornstarch, and cayenne; pulse until mixed. Add powdered milk; process for 20-30 seconds until well mixed. Transfer mix to bowl and stir in chocolate chips. Store in airtight container. TO MAKE ONE MUG OF HOT COCOA: Fill 1/3 to 1/2 of mug with cocoa mix. Add hot water or milk and stir until mix is dissolved. ADDITIONS TO TRY: --Top with marshmallows or whipped cream and sprinkle with cinnamon, shaved chocolate, or crushed candy canes. --For a mocha drink, add a shot of espresso before the hot water or milk. --For spiced cocoa, add 1/4 teaspoon pumpkin pie spice to mug. --Spike it with a tablespoon of peppermint liqueur or Kahlua. --Stir in and dissolve a caramel, chocolate square, or chocolate mint. --Add a cinnamon stick or candy cane for a stir stick.

DOUBLE HOT CHOCOLATE



Double Hot Chocolate image

Categories     Chocolate

Number Of Ingredients 2

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1 4 cups half-and-half, light cream, or whole milk 3 ounces semisweet chocolate, chopped 3 ounces bittersweet chocolate, chopped 1 tablespoon dark-color corn syrup Sweetened whipped cream Grated bittersweet chocolate, options

Steps:

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  • In a 2-quart heavy saucepan combine half-and-half, semisweet chocolate, chopped bittersweet chocolate, and corn syrup. Cook and stir over medium heat until chocolate is melted and mixture is smooth. Serve in warmed latte mugs or bowls. If desired, top with sweetened whipped cream and sprinkle with grated bittersweet chocolate. .

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