Wednesday, January 17, 2018

Espresso Hot Chocolate





Cold, winter days call for a vat of hot chocolate simmering on the stove all day long. That way it is ready when you come in from shoveling, sledding or making snowmen. 

I love hot chocolate and drink it with fleur de delnutellaraspberry, Irish cream and more. I love it topped with homemade marshmallows, marshmallow fluff and of course whipped cream. 





Today I decided to make espresso hot chocolate for those that love chocolate and coffee. 

Espresso Hot Chocolate

3 cups whole milk
8 ounces semi-sweet chocolate chopped
3 Tablespoons granulated sugar
pinch of salt
1/2 cup of espresso

Bring milk to a simmer, then add the sugar, salt and the chopped chocolate, whisk until smooth and creamy and the chocolate is melted. Add espresso and stir to combine. Pour into mugs, top with whipped cream and chocolate shavings. 





Enjoy!







Monday, January 1, 2018

No Bake Chocolate Peppermint Tart





Christmas is just 4 days away, can you believe it?  Every time I think I am ready I think of something else that I want to do or make. I have to stop and just enjoy what is left of the season. 

I want to make a quick and easy dessert to give to a few friends and I decided to make the easiest tart ever. It is basically a Peppermint Oreo cookie crust with a ganache filling and then is topped with either crushed candy canes or peppermint bark. 





No Bake Chocolate Peppermint Bark

24 Peppermint Oreo Cookies or Trader Joe's Joe Joes' Peppermint Cookies
6 Tablespoons of butter melted. 

Filling
1 cup chopped semi-sweet chocolate
1 cup chopped 60% chocolate 
1 cup of heavy cream
1/4 cup butter cut into small pieces. 

In a blender or food processor pulse the cookies until you have fine crumbs. Pour into a bowl and add the melted butter. Mix well, then pour into a 9" tart pan and press up the sides and into the middle. Place into the refrigerator for 30 minutes. 

Place the chopped chocolate into a medium heat proof bowl. In a saucepan heat the milk and the butter to a low boil. Pour over the chocolate and let sit for a few minutes. Whisk until smooth and creamy, pour over the prepared crust. 

You can leave it like this or add a garnish of chopped candy canes or chopped peppermint bark. Place tart into the refrigerator for at least 4 hours. 

Enjoy!





I hope that you have a Merry Christmas!