Name: Spiced Iced Hot Chocolate
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 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; 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; 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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Easy Chocolate Marshmallow Mousse

Pancake Bread

Pan-Fried Honey-Garlic Frozen Salmon

Focaccia Pockets

Parmesan-Roasted Broccoli

On Tonight

Restaurant: Impossible

Worst Cooks in America

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Girl Meets Farm

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Encore: Spanakopita

Encore: Rhubarb Almond Galette with Strawberry Whipped Cream

Parathas 2 Ways

Baked Alaska Cupcakes

Vegan Pad Thai

Encore: Sausage and Broccolini Pizza Pockets

Try Premium

Burgers Every Night

5 New Ways with Chicken Thighs

Encore: Spanakopita

Encore: Rhubarb Almond Galette with Strawberry Whipped Cream

Parathas 2 Ways

Baked Alaska Cupcakes

Vegan Pad Thai

Encore: Sausage and Broccolini Pizza Pockets

Sourdough Bread Pudding

Tahini Swirl Brownies

Spiced Iced Hot Chocolate

Spiced Iced Hot Chocolate

Dark Chocolate Marquise:

Vanilla Cream Sauce:

Cran Raspberry Gelee:

Special equipment:

Categories:

Related Pages