This is a rather different hot chocolate recipe. When you read the ingredients, you'll notice there is no MILK. You'll notice there IS an egg. Before you click off, trust me, OK? Have I ever steered you wrong on a tried-and-true recipe? If you live for rich chocolate, or have ever swooned over Starbuck's hot chocolate drink that tastes like a melted chocolate bar (we're NOT talkin' about the run of the mill hot chocolate, here) which I can't for the life of me remember what it is called (I only had three of them - spread over two years - that's how rich they are - and how much they cost....) THIS RECIPE IS FOR YOU.
By the way, it makes one serving. Which is plenty for one person. Use a fancy cup, not a hurky big mug. This stuff is worthy of the fine china... I admit, I used a mug. But one I love, so it was OK.
HOT CHOCOLATE - GOLD STANDARD
In a blender:
*1-2 T. coconut oil (this is a solid, comes in a jar - Spectrum brand can usually be found by the oils, in a decent grocery store. It is expeller pressed, which has no coconut flavor. Good for cooking, frying. Organic virgin coconut oil, with a slight but noticable coconut flavor, is usually more available in health food stores. If you like a tiny bit of coconut flavor, hardly noticable but RICH, use virgin coconut oil.
Coconut oil has a slew of health promoting factors, do not be afraid of it. If you want specifics, email me...oh, if you have never used it, start with 1 TSP and build up to 2 TBLSPNS)*1/4 tsp. good vanilla
*stevia, or choice of sweetener, to your taste - do NOT use anything with aspartame - it's poison, honestly.
*As an optional or additional sweetener - use about a tablespoon sugarfree syrup, like DaVinci's (by the coffee at Walmart), or Torini's or Walden Farms. It comes in tons of flavors - this is a personal choice. Hazelnut is warm and a little nutty, complements the cocoa well. Peppermint? Raspberry? The world awaits your taste buds.
*3/4 c. BOILING water
Blend 10-15 seconds.
* Add 1 egg. Let it set 40 seconds to "coddle". Blend again.
*Add 1-2 T. of your favorite cocoa powder. Blend again.
Serve.
This has a frothy top, rich smooth flavor with some thickness that pleases the tongue, some protein to satisfy the tum, and is totally healthy. Honest.
Unless you ruin it with a dollop of unsweetened whipped cream. Sprinkled with cinnamon.
I like to ruin it from time to time....
Still have cocoa powder left? Did you like the coconut oil but are wondering what else to do with it? WELL HERE IT IS!
CHOCOLATE BARK
Put a metal pie pan or square pan, or small cookie sheet in the freezer while you prepare the bark. About 10 minutes is nice, to get the pan really really cold. Line it with waxed paper, that's a good idea...
In small pan over low heat, melt :
4 T. (1/4 c.) virgin coconut oil (you'll be glad you used virgin)
It melts very quickly. Stir in:
1 - 1 1/2 T. cocoa powder
1/4 tsp. stevia (I use a packet, at least)
Take the pan from freezer, spread the melted stuff over the waxed paper. Return to freezer for about 10 minutes. It hardens, and breaks with a snap. Store in freezer, not the fridge.
This has got to be one of the best chocolatey treats, smooth, rich, snappy to bite. I find just a 2" piece satisfies my urge for a sweet. That's the coconut oil working. It's like magic! I make this about once a week, that's how long it lasts - of course I haven't told the punks about it, either, and will never divulge what's in my freezer....
Still have some coconut oil left? I have a stunning Coconut Chicken recipe, if you like Coconut Shrimp, this is for you! But only on request....
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