¡Hello everyone!
Welcome to
This winter our friend Amy Tsuruta, great designer and creator of
this fantastic idea, invite all of us to participate in this activity!!!
More details, please follow these links:
DIRECT LINK to HOP for December 11th: http://wp.me/p5K3PQ-4w
Today we'r celebrating too: "The National Cocoa Day" !!!
I'd like to share this recipe from Wicked Good Kitchen
"Chocolate Covered Cherry Hot Cocoa"
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: Makes 2 large servings or 4 small.
Ingredients
- For the Chantilly Cream
- 1 cup (240 ml) cold heavy whipping cream
- 2 teaspoons (8 grams) granulated sugar
- ½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®
- Pinch of kosher salt
- For the Chocolate Covered Cherry Hot Cocoa
- ½ cup (100 grams) granulated sugar
- ¼ cup (24 grams) fine-quality unsweetened cocoa, I use Pernigotti®
- Pinch of kosher salt
- ½ cup (120 ml) filtered or purified water
- 2 cups (480 ml) heavy cream
- 3 tablespoons (45 ml) all natural maraschino cherry juice, such as Cherry Man®
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
- For the Garnishes
- Fine-quality unsweetened cocoa, I use Pernigotti®
- Shaved milk and/or dark chocolate
- All natural maraschino cherries with stems, such as Cherry Man®
- Special Equipment
- Cream Whipper, helpful but not necessary
Preparation
Prepare the Chantilly Cream: In a medium bowl, using an electric mixer, blend the cream, sugar, vanilla and salt together until well blended. Beat on high speed until the mixture has almost thickened to stiff peaks when the beaters are lifted from the bowl, about 2 to 3 minutes. Keep chilled in refrigerator until ready to use.
Cream Whipper Method: Pour the cream into cream whipper vessel. Add sugar, vanilla and salt; shake to combine ingredients. Charge according to manufacturer’s instructions and shake again. Place in refrigerator until ready to dispense.
Prepare the Chocolate Covered Cherry Hot Cocoa: In a medium saucepan, whisk together sugar, cocoa and salt. Add water and whisk in. Cook over medium heat, whisking constantly, until mixture comes to a boil. Continue to boil and whisk for 2 minutes. Add cream and whisk until well blended. Heat to just above serving temperature, but do not boil. Remove from heat and whisk in cherry juice and vanilla. Continue to whisk until slightly foamy.
Divide hot cocoa among 2 large or 4 small mugs. Top each mug with a generous dollop of Chantilly Cream or dispense from cream whipper. Garnish with a dusting of cocoa, sprinkled shaved chocolate and maraschino cherry. Serve immediately.
and my project
I made it, with these supplies:
My Favorite Things Die: "Hot Cocoa Cups"
Die-Versions Die: "Merry Christmas"
Lil'inker designs Die: "LILD121 Bunnies & Bows"
Sizzix "Banner"
Sequins
Thank you very much for visiting and leaving your lovely comments!!!
¡Happy Hopping!!
