Spiced Iced Hot Chocolate

Total Time:
1 hr 10 min
Prep:
20 min
Inactive:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Dark Chocolate Marquise:
  • 6 egg yolks
  • 8 ounces confectioners' sugar
  • 6 ounces butter
  • 3 ounces dark chocolate
  • 2 ounces honey
  • 1 ounce brandy
  • 1/2 ounce espresso
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 ounces cocoa powder
  • 1 cup heavy cream
  • Vanilla Cream Sauce:
  • 500 milliliters (2 cups 2 tablespoons) heavy cream
  • 500 grams (17 2/3 ounces) granulated sugar
  • 3 vanilla beans, split and seeded
  • 4 whole eggs
  • Cran Raspberry Gelee:
  • 10 sheets gelatin
  • 250 grams (8 3/4 ounces) raspberry puree
  • 250 grams (8 3/4 ounces) sugar
  • 200 grams dried cranberries, chopped
Directions
  • Special equipment: four 10-ounce mugs

  • For the chocolate: In an electric stand mixer fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler, melt the butter and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg. Add the honey mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes.

  • In an electric stand mixer fitted with the whisk attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream.

  • For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.

  • For the gelee: Bloom the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry puree, sugar, cranberries and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin.

  • Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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    This recipe is featured in:

    Cake Wars