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Spicy Hot Chocolate
2013-08-06
https://www.metro.ca/userfiles/image/recipes/mousse-stracciatella-lindt-6593.jpg
PT15M
PT00M
PT6H15M
<p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpFirst""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Melt the chopped white chocolate click How to Temper Chocolate) <a href=""http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/comment-temperer-le-chocolat/"">http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/comment-temperer-le-chocolat/</a>, add the rum and stir until a smooth paste is formed. Add a little hot water if the paste is too stiff. Set aside.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">In a separate bowl, whip the cream and reserve it in the refrigerator. <o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">In a separate bowl, whip the egg yolks.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Add the white chocolate to the egg yolks and mix until combined.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Fold in the whipped cream.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Fold in the chopped dark chocolate.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Place in a bowl or individual serving dishes and cover with plastic wrap.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpLast""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Refrigerate a minimum of 6 hours or overnight.</span></p>
8
Lindt
0
0
0
0
3x100 g lindt swiss classic white chocolate, chopped
1x100 g lindt excellence 85% cacao dark chocolate, chopped
3 Tbsp. (45 mL) rum
2 cups (475 mL) heavy cream
4 egg yolk
Spicy Hot Chocolate
8
serving
0:15
Preparation
0:00
COOKING
6:15
TOTAL TIME
Ingredients
-
3x100 g
lindt swiss classic white chocolate, chopped
-
1x100 g
lindt excellence 85% cacao dark chocolate, chopped
-
3 Tbsp.
(45 mL)rum
-
2 cups
(475 mL)heavy cream
-
4
egg yolk
Preparation
<p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpFirst""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Melt the chopped white chocolate click How to Temper Chocolate) <a href=""http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/comment-temperer-le-chocolat/"">http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/comment-temperer-le-chocolat/</a>, add the rum and stir until a smooth paste is formed. Add a little hot water if the paste is too stiff. Set aside.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">In a separate bowl, whip the cream and reserve it in the refrigerator. <o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">In a separate bowl, whip the egg yolks.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Add the white chocolate to the egg yolks and mix until combined.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Fold in the whipped cream.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Fold in the chopped dark chocolate.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Place in a bowl or individual serving dishes and cover with plastic wrap.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpLast""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Refrigerate a minimum of 6 hours or overnight.</span></p>
Source :
Lindt
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