Hot Chocolate Concentrate From Americas Test Kitchen Recipes

Steps:

• In a saucepan, combine milk, chocolate, sugar, cocoa powder, and salt. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth. Cover to keep warm.
• Whisk cream to soft peaks in a bowl. Divide hot chocolate between two mugs, dollop each with whipped cream, and serve immediately.

Steps:

• Combine all ingredients in a large microwavable bowl.
• Microwave for about two minutes, stirring at 30 second intervals until melted and smooth. (Time will depend on your microwave wattage). Watch carefully and do not scorch.
• Cover bowl with plastic wrap and refrigerate for two hours.
• When chocolate mixture is firm, scoop into balls using a small sized cookie scoop (1 tablespoons). Wrap individually in plastic wrap, then store in a zip lock bag in the refrigerator for up to five days, or in the freezer for two months.
• To make hot chocolate: Place three scoops (3 tablespoons) into a large mug, top with 1 cup milk, (any kind) and microwave until hot, about two minutes. Stir at 30 second intervals until melted and hot. (Time will depend upon your microwave wattage). Garnish with whipped cream or marshmallows, if desired.

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
• 2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
• 3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
• 4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.

Steps:

• Mix vanilla and espresso powder in a very small bowl.
• In a large saucepan, whisk sugar, cocoa, cornstarch and salt until combined.
• Whisk in heavy cream, egg yolks and whole milk over medium to medium-high heat. Bring to a strong SIMMER (should take five minutes) and let simmer for 30 seconds.
• Add in butter, one tablespoon at a time, and finely chopped chocolate.
• Stir in vanilla/espresso and incorporate.
• Strain through a mesh strainer, into individual ramekins or bowls, or into a large bowl.
• Cover surface with wax paper or parchment sprayed with Pam to prevent a skin from forming on the top of the pudding.
• Chill for at least four hours.
• Whisk pudding before serving.

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
• Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.

Steps:

• Preheat oven to 350 degress; lightly spray an 8-inch square cake pan with oil spray.
• Whisk flour, sugar and baking soda together in large bowl.
• In separate bowl, whisk cocoa and water trogether until smooth. Whisk in the mayonnaise and vanilla. Stir the mayonnaise mixture into the flour mixture until combined.
• Put into pan; smooth the top. Bake until toothpick tests clean but with a few crumbs attached, about 35-40 minutes.
• Let cool in pan on rack 1 - 2 hours May top with confectioners sugar sifted over top.