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Hot White Chocolate Recipe
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While
I was working on the Hot
Chocolate and Hot Cocoa recipes for the site, I came across
a recipe for Hot White Chocolate in Bonnie Stern's 'Cooking
with Bonnie Stern'. It sounded really delicious, the
combination of white chocolate, pure vanilla extract,
instant espresso powder and hot milk. After making it I was
not disappointed. It tastes absolutely wonderful; sweet and
creamy from the white chocolate, and balanced with just the
right amount of mocha flavor. Of course, if you don't like
the taste of coffee, you could leave out the instant coffee
powder.
It is important when making this
beverage to use good quality white chocolate. Check the
label and make sure it lists cocoa butter, along with sugar,
vanilla, milk and lecithin on its label. Stay away from
brands that do not contain the ingredient 'cocoa butter' and
instead use a vegetable fat. They are not as good and you
will definitely notice the difference in how the hot
chocolate will taste. Some good brands to look for are Lindt,
El Rey, Valrhona, and Callebaut.
Since white chocolate burns
easily we are not going to heat it with the milk. Instead
place the chopped white chocolate, vanilla, and instant
coffee or espresso powder in your blender. Then add the hot
milk and process until nice and foamy. Alternatively you
could place the ingredients in a bowl and use a hand held
immersion blender instead. Pour the hot chocolate into your
mugs and dust with cocoa powder or grated dark chocolate. |
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Place the milk in a small saucepan over medium
heat until it is nice and hot.
Meanwhile, place the chopped chocolate, instant
coffee powder, and vanilla extract in your blender. Then pour the hot milk
into the blender and process until nice and foamy.
Pour the hot chocolate into two cups and
garnish with a dusting of cocoa powder or grated chocolate. Can also garnish
with softly whipped cream.
Makes 2 servings.
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Hot White Chocolate Recipe:
1 1/2 cups (360 ml) milk
(skim, 2%, or whole)
3 ounces (90 grams) white
chocolate, chopped (I use Lindt)
1 tablespoon instant
coffee or espresso powder
1 teaspoon pure vanilla
extract
For Garnish:
Grated chocolate or
cocoa powder
Softly whipped cream
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Sources
Rinzler, Carol Ann. 'The Book of
Chocolate'. New York: St. Martin's Press,
1977.
Stern, Bonnie. 'Cooking with Bonnie Stern'.
Toronto: Random House of Canada: 1986.
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