HAPPY HOUR
Raspberry hot chocolate
January 29, 2010
Shauna Rempel
TORONTO STAR
Mmmm, hot chocolate.
It conjures up all sorts of cozy childhood memories. Mostly of the cold weather variety.
Just cup a piping hot mug of liquid chocolate close, and the chapped lips, runny nose and nearly frostbitten extremities that go with winter activities don't feel so bad. As one instant cocoa company's slogan goes, it's like "a warm hug on a cold day."
It used to be that we were satisfied with some powdered chocolate and a few marshmallows, but over time our tastes have matured.
This simple recipe for homemade hot chocolate has the adult touch of raspberry liqueur – perfect for après ski. Or after tobogganing. Hey, no one said you had to act like a grown-up all the time.
Raspberry Hot Chocolate
Adapted from a recipe by Aida Mollenkamp for Delish.ca
3 oz (85 g) milk chocolate, finely chopped
1/3 cup whole milk
2 tbsp heavy cream
2 tbsp unsweetened cocoa powder
1-1/2 tbsp (2/3 oz) raspberry liqueur (recipe calls for Chambord)
In small saucepan, combine chocolate, milk, cream and cocoa. Place over medium-low heat. Cook, whisking 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. Pour into mug. Serve immediately.
Makes 1 drink.
Star-tested by Shauna Rempel srempel@thestar.ca
Toronto Star