Recipe courtesy of Fred Isla

Spiced Iced Hot Chocolate

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 50 min
  • Yield: 4 servings
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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
  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce.
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