Name: Chocolate Velvet
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 1 teaspoon ground cinnamon; 1 teaspoon nutmeg; 3 teaspoons arrowroot or 3 teaspoons cornstarch; 6 cups whole milk, divided; 4 ounces semisweet chocolate, chopped fine; 4 ounces white chocolate, chopped fine; 1 egg, slightly beaten; 1 teaspoon vanilla extract; chocolate shavings (optional)

Servings: 4 Personen

2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon nutmeg
3 teaspoons arrowroot or 3 teaspoons cornstarch
6 cups whole milk, divided
4 ounces semisweet chocolate, chopped fine
4 ounces white chocolate, chopped fine
1 egg, slightly beaten
1 teaspoon vanilla extract
chocolate shavings (optional)

1
Blend sugar, cinnamon, nutmeg and arrowroot or cornstarch in saucepan.
2
Mix with 1/3 cup of milk.
3
Cook for two minutes.
4
Add the remaining milk.
5
Add the two types of chocolate and bring to a gentle simmer over medium heat.
6
When hot, fold slowly, take 1 cup of chocolate mixture and mix it into the egg.
7
Temper the hot chocolate/egg mixture.
8
Fold the egg mixture back into saucepan.
9
Whisk until thickened.
10
Remove from heat and add vanilla.
11
Pour hot chocolate into a mixing bowl.
12
Beat only the top to make it foamy.
13
Pour chocolate into wide cups, garnish with shaved chocolate.
14
Chill for 5 minutes and serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chocolate Velvet

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