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Chocolate Coffee
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1 cup sugar
1 cup baking cocoa
1 cup boiling water
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups heavy whipping cream, whipped
8 cups hot strong brewed coffee or whole milk
In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and
whisk over medium-low heat until mixture forms soft peaks when whisk is lifted
and resembles thick hot fudge sauce, about 35 minutes. REmove from the heat; stir
in vanilla and salt. Transfer to a mixing bowl; refrigerate for at least 2 hours.
Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in
remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in
2/3 cup coffee or milk; stir to blend.
Yield: 12 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |