Truffle Hot Chocolate Recipe

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Greet holiday guests at the door with steaming mugs of rich hot chocolate. As the crowning touch, offer a selection of flavored whipped creams.—Taste of Home Test Kitchen

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Truffle Hot Chocolate Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

4 cups 2% milk
6 ounces 70% cacao dark baking chocolate, chopped
3 tablespoons brown sugar
1 teaspoon instant espresso powder.
1 teaspoon vanilla extract
Dash salt
ADDITIONAL INGREDIENTS FOR DULCE DE LECHE WHIPPED CREAM:
3 tablespoons sugar
1/2 cup heavy whipping cream
FOR CHOCOLATE WHIPPED CREAM:
1/2 cup heavy whipping cream
2 tablespoons chocolate syrup
FOR PEPPERMINT WHIPPED CREAM:
1/2 cup heavy whipping cream
1 tablespoon sugar
1/8 teaspoon peppermint extract
1 tablespoon crushed peppermint candies
FOR COFFEE WHIPPED CREAM:
1/2 cup heavy whipping cream
1 teaspoon instant espresso powder
1 tablespoon sugar
Chocolate-covered coffee beans, optional
FOR IRISH WHIPPED CREAM:
1/2 cup heavy whipping cream
1 tablespoon Irish cream liqueur

Directions

In a large saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolate, brown sugar, espresso powder, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with desired flavor of whipped cream.
To prepare dulce de leche whipped cream: In a heavy skillet, melt sugar until golden. Gradually stir in cream; cook and stir until sugar is dissolved. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form.
Chocolate whipped cream: In a small bowl, beat cream until it begins to thicken. Add chocolate syrup; beat until stiff peaks form.
Peppermint whipped cream: In a small bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form. Garnish with candies.
Coffee whipped cream: In a small bowl, beat cream and espresso powder until it begins to thicken. Add sugar; beat until stiff peaks form. Garnish with coffee beans if desired.
Irish whipped cream: In a small bowl, beat cream and liqueur until stiff peaks form. Yield: 6 servings.

Nutritional Facts 3/4 cup (calculated without flavored whipped cream) equals 267 calories, 15 g fat (9 g saturated fat), 16 mg cholesterol, 92 mg sodium, 30 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Truffle Hot Chocolate in Taste of Home Christmas Annual Annual 2009, p87