Now that the spring colors light the air, we don’t mind the cool fronts that whisper in and out of our lives. I for one look forward to these last reminders of winter. They offer a last chance to use that chill as an excuse for a soothing cup of dark chocolate cocoa.
Feeling decadent? Add swirls of marshmallow cream on top.
Real Cocoa
makes 2
1 – 2 bar of Valrhona dark bittersweet chocolate, 71%
2 cups milk, whole or 2%
2 teaspoons cocoa powder
pinch corn starch
2 teaspoons sugar
pinch of cinnamon &/or chili powder, if you desire
Chop 1 bar of chocolate into small chunks. Set aside.
Combine milk, cornstarch, cocoa, and sugar in a small saucepan. Add cinnamon and chili powder, if you like. Stir over a gentle heat. When thoroughly combined, add the chopped chocolate. Stir gently. Taste. Add chocolate, to your taste. Divide between two tea cups.
Shhh… don’t tell anyone. But, we like to add a little splash of brandy to ours.
Cheers!
……
If you want marshmallow cream, make it first. Then, start your cocoa.
Marshmallow Cream
Makes approximately 1 1/2 cups
1 packet plain gelatin
1/4 cup water
1 cup sugar
1/4 cup water
1 teaspoon vanilla extract
In a small measuring cup, combine the first 1/4 cup of water and gelatin. Set aside.
In a small to medium sized saucepan, heat water and sugar. Bring to a boil. Boil to the soft ball stage of 235-236 degrees F. Pour sugar mixture, gelatin mixture, and vanilla into a standing mixer with whipping attachment. Begin on the slowest setting and gradually increase the speed. As the mixture thickens, whip to a cream consistency…. about 5 minutes. Place mixture into a piping bag. Set aside and prepare cocoa.
(Leftovers: I like to sprinkle toasted coconut onto a buttered baking sheet. Pipe out the remainder into one constant rectangle… go row by row until all of the remaining cream is used. I usually end up with an 8 by 6 or 8 by 8 inch rectangle. Sprinkle toasted coconut on top. Allow to firm in the open air for at least 4-6 hours. Then, cut into tasty marshmallow treats!)
Two bars… the leftovers of the second bar offer a treat to the cook.
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