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Spicy Hot Chocolate https://www.metro.ca/userfiles/image/recipes/mousse-stracciatella-lindt-6593.jpg PT15M PT00M PT6H15M
<p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpFirst""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Melt the chopped white chocolate click How to Temper Chocolate) <a href=""http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/comment-temperer-le-chocolat/"">http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/comment-temperer-le-chocolat/</a>, add the rum and stir until a smooth paste is formed. Add a little hot water if the paste is too stiff. Set aside.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">In a separate bowl, whip the cream and reserve it in the refrigerator. <o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">In a separate bowl, whip the egg yolks.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Add the white chocolate to the egg yolks and mix until combined.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Fold in the whipped cream.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Fold in the chopped dark chocolate.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Place in a bowl or individual serving dishes and cover with plastic wrap.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpLast""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Refrigerate a minimum of 6 hours or overnight.</span></p>
8
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3x100 g lindt swiss classic white chocolate, chopped 1x100 g lindt excellence 85% cacao dark chocolate, chopped 3 Tbsp. (45 mL) rum 2 cups (475 mL) heavy cream 4 egg yolk
Spicy Hot Chocolate

Spicy Hot Chocolate

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8
serving
0:15
Preparation
0:00
COOKING
6:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3x100 g
    lindt swiss classic white chocolate, chopped
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  • 1x100 g
    lindt excellence 85% cacao dark chocolate, chopped
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  • 3 Tbsp.
    (45 mL)
    rum
  • 2 cups
    (475 mL)
    heavy cream
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  • 4
    egg yolk
Imprimer ma sélection

Preparation

<p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpFirst""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Melt the chopped white chocolate click How to Temper Chocolate) <a href=""http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/comment-temperer-le-chocolat/"">http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/comment-temperer-le-chocolat/</a>, add the rum and stir until a smooth paste is formed. Add a little hot water if the paste is too stiff. Set aside.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">In a separate bowl, whip the cream and reserve it in the refrigerator. <o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">In a separate bowl, whip the egg yolks.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Add the white chocolate to the egg yolks and mix until combined.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Fold in the whipped cream.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Fold in the chopped dark chocolate.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpMiddle""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Place in a bowl or individual serving dishes and cover with plastic wrap.<o:p></o:p></span></p> <p style=""LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-add-space: auto"" class=""MsoListParagraphCxSpLast""><span style=""FONT-FAMILY: "Times New Roman", "serif"; FONT-SIZE: 12pt"" lang=""EN-US"">Refrigerate a minimum of 6 hours or overnight.</span></p>

Source : Lindt

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