Hazelnut Hot Chocolate with Pure Vanilla Bean and Frangelico
Submitted by: Michael C.
This hot cocoa uses chocolates, vanilla bean seeds, and Frangelico hazelnut liqueur, along with whole milk and whipping cream.
Ingredients
- Bittersweet chocolate - 4 oz.
- Hazelnut chocolate - 3 oz.
- Vanilla extract - 1/2 tsp.
- Vanilla bean seeds from 1 bean
- Sea salt - 1/8 tsp.
- Brown sugar, dark - 2 tsp.
- Superfine sugar - 1 tsp.
- Frangelico liquor - 1 tbsp.
- Heavy cream - 1/4 cup
- Whole milk - 3 cups
- Reddi-Wip canned whipped cream
- Chocolate shavings - 1/4 cup
- Hazelnuts, toasted - 4 tsp.
Save Recipe
Interact
Method
1. Chop the chocolates very finely. Combine in a stainless steel bowl along with the vanilla extract, vanilla bean seeds, salt, brown sugar, superfine sugar, and Frangelico. 2. In a 1-quart microwave safe bowl, heat the cream and milk to boiling in the microwave on HIGH heat for 3-4 minutes. Pour the hot milk mixture over the chocolate mixture. Let stand for 1 minute, then whisk to combine. Pour hazelnut hot chocolate in a small pitcher, then pour into 4 decorative coffee cups with flat rims. Pour only 3/4 the way full. 3. Spray the Reddi-Wip cream on a plate. With a small, flat spatula, scrap some of the whipped cream over the tops of each coffee cup. Scrape the tops completely flat. Chop the toasted hazelnuts fine, then sprinkle the chocolate shavings and chopped, toasted hazelnuts over the hot chocolate and cream. Serve with decorative straws.
Notes: I've "kicked up" homemade hot chocolate with a bit of brown sugar and the sophistication of Frangelico liquor and vanilla bean seeds. The presentation is made fancier with the whipped cream, chocolate shavings and chopped hazelnuts. Try sipping this chocolate through a cinnamon stick. It adds an interesting taste element to the chocolate.
Number of Servings: 4 servings
Submitted by: Michael C. ( See all of Michael C. Recipes )
