Hot chocolate and whipped cream with coconut
Servings 2
140 kcal calories
material
- 1 CS Sugar sugar
- 10 g of bitter cocoa powder
- 10 g Cornflour
- 2 DC coconut powder
- 20 cl Cream is very cold
- 60 g of good quality black chocolate
Instructions
- Pour milk into a pan and add sifted corn flour and cocoa powder. Mix with a whisk to dissolve the ingredients in the milk, paying attention to the lump. Add sugar too. In addition, break the dark chocolate box and melt it in bain-marie.
- When the milk is almost boiling (without boiling), add the melted chocolate and stir well with the mixture until the preparation becomes solid.
- In a bowl that was previously stored in the refrigerator, shake the crème fraîche very cold in the chantilly. After a few minutes (when the cream begins to rise), add icing sugar without stopping to beat the coconut.
- Pour the chocolate into a cup and cover with whipped cream and a few chocolate chips.
This recipe is my most versatile chocolate recipe. It’s just healthy enough that you don’t have to feel guilty about having it for breakfast, but decadent enough for a most satisfying dessert. While you might not think that coconut whipped cream would be as good, let me assure you that it certainly is. I love chocolate, really I crave chocolate, so this recipe is perfect for a spur of the moment chocolate fix. It’s really quick to make, looks amazing, and is so chocolaty and good that it’s perfect for any chocolate kind of occasion.
Is there anytime you wouldn’t want to see that hot chocolate for breakfast with perfectly scrambled eggs on a Saturday morning? Sounds pretty ideal to me. Or maybe after dinner with the first season’s strawberries and extra whipped cream
Start:
Coconut shake cream can't be easier. I was somewhat intimidated to try it at first because regular whipped cream can easily fall apart. It takes all of 2 seconds of attention and your smooth whipped cream has turned heavy and coarse, but not coconut whipped cream. I have put it in the mixer for 10 minutes in a high place and has just become increasingly fluffier and fluffy. Great things right? I put all the whipped cream ingredients in the bowl, turned it high and continued to make hot chocolate.
Tip 1: I like to make a batch of hot chocolate in the blender and refrigerate the mixture for use throughout the week.
Tip 2: If you have an espresso maker, steam your hot chocolate, it makes it amazingly creamy and extra frothy.
Tip 3: If I’m really in a hurry, I just make the hot chocolate without the extras, (still yummy and twice as fast).
You can use a squeeze bottle to 'paint' the lines of chocolate syrup on the cup before pouring hot chocolate. For ease of use, I like to store my chocolate and carmel sauce in a squeeze bottle. I bought my items at a local restaurant supply store but you can find them in many places now including the internet.
I love the look of chocolate sauce that melts into hot chocolate with a stack of whipped cream on top.
Chocolate syrup + hot chocolate + coconut whipped cream = a delicious chocolaty experience.
This recipe is really enhanced by whipped cream; something about cream makes bitter chocolate and compliments the overall taste. Even though hot chocolate is good for itself, I encourage you to use whipped cream and chocolate syrup.