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Truffle Hot Chocolate

 Truffle Hot Chocolate
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
6 ServingsPrep/Total Time: 25 min.

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:

2 of 2

Truffle Hot Chocolate (continued)

Ingredients (continued)

  • 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.