Photo: Raspberry Hot Chocolate Recipe
Ingredients
- 6 ounces milk chocolate, finely chopped
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons raspberry liqueur (recommended Chambord)
- Crystallized ginger, for garnish, optional
Directions
Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in liqueur, top with a piece of ginger, if using, and serve immediately.
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By ktbos
Boston, MA
on January 24, 2012
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I've made a lot of Aida's recipes and this is the only one of only two that I won't make again. It was too thick. And I know that traditional hot chocolates are thick but this one wasn't a good thick. It seemed heavy instead of feeling like melted chocolate. Adding a little extra milk helped but it was only an improvement and not a fix.
If you do add the chambord, I found that there's a 3 Tbsp size available at my local liquor store that worked well for this recipe.
By stephchristine
Florida
on August 16, 2009
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This is by far the best hot chocolate I have ever had!!! It is so rich and decadent. Chocolate Lover's Delight. It is thick and has an unexpected kick with the raspberry liquor. I will only use this cocoa recipe now. Thanks Aida, this recipe is amazing!
By ijs_7362387
New york, NY
on June 28, 2009
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This is the best recipe - finally what I thought hot chocolate is supposed to taste like. Rich, decadent and chocolate-y. I made it without the raspberry liqour and it was still chocolate heaven. Thanks, Aida!
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