Photo: Coconut Hot Chocolate With Almond-Fluff Whipped Cream Recipe
Ingredients
For the whipped cream:
- 3/4 cup very cold heavy cream
- 1/2 cup Marshmallow Fluff
- 2 tablespoons almond-flavored liqueur (such as amaretto), or 1/4 teaspoon pure almond extract
- 1/4 teaspoon pure vanilla extract
For the chocolate:
- 1 cup whole milk
- 1 14-ounce can unsweetened coconut milk
- 2 tablespoons good-quality unsweetened cocoa powder (such as Valrhona or Ghirardelli), plus more for garnish
- 3 tablespoons packed light brown sugar
- 1/2 cup good-quality bittersweet chocolate chips (such as Callebaut or Ghirardelli)
- 1/4 teaspoon pure vanilla extract
- Pinch of fine sea salt
- 1/2 cup sweetened shredded coconut, lightly toasted
Directions
Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.
Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.
Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.
Photograph by Kang Kim
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By ziggerbean
on April 05, 2012
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Both were good but Bobby's hot cocoa was better than Ann's! It was very slightly thick and the whipped cream with marshmallow in it was delicious.
By jtyurich_12988991
Maplewood, 63
on February 18, 2012
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I liked it a lot. I think you should make more things like this!
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