Lumumba Swiss Hot Chocolate With Peppercorns Recipes

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LUMUMBA (SWISS HOT CHOCOLATE WITH PEPPERCORNS)

Swiss hot chocolate with three-color peppercorns (I assume this means the pepper blend that has black, green, and pink peppercorns). From myswitzerland.com

Provided by under12parsecs

Categories     Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Lumumba (Swiss Hot Chocolate With Peppercorns) image

Steps:

  • Bring the milk, cocoa powder and sugar to the boil, stirring all the while. Remove from the heat. Break up the chocolate. Dissolve it in the hot milk. Bring back to the boil, still stirring all the time. Pour the rum into the liquid. Add pepper to taste. Pour into heat-resistant glasses, dust with grated chocolate and serve immediately.
  • HINT. If you wish, you can serve with semi-whipped cream. Place a spoon in the glass so that it does not shatter when you pour in the hot liquid. It dissipates the heat.

Nutrition Facts : Calories 277.4, Fat 10.1, SaturatedFat 6.2, Cholesterol 31.9, Sodium 114.6, Carbohydrate 30.5, Fiber 4.3, Sugar 12.7, Protein 10

7/8 liter milk
50 g cocoa powder
50 g sugar
100 g extra dark chocolate (72 % cocoa)
1/8 liter rum
pepper (three color peppercorns, freshly ground)
chocolate, to decorate

SWISS MISS HOT CHOCOLATE

I received an email this morning from Recipe Robot and this was one of the featured copycat dessert recipes. The servings are estimated as I have not made this yet and nothing was mentioned in the email.

Provided by senseicheryl

Categories     Beverages

Time 5m

Yield 12 serving(s)

Number Of Ingredients 4



Swiss Miss Hot Chocolate image

Steps:

  • Sift first three ingredients together three times.
  • Store this mixture in a tightly sealed container in a cool place. When ready to use, you can add a couple of heaping tablespoons to hot water.
  • Sprinkle miniature marshmallows on top. :-).

1 (16 ounce) box nonfat dry milk powder
1 cup sugar
3/4 cup cocoa
miniature marshmallow, when ready to use the mix (optional)

SWISS CHOCOLATE BARS

-Margaret Jelinek, Wrentham, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 3 dozen.

Number Of Ingredients 16



Swiss Chocolate Bars image

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. , Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside. , In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.

Nutrition Facts :

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup sour cream
1 cup water
1/2 cup butter, cubed
1-1/2 ounces unsweetened chocolate
FROSTING:
4 cups confectioners' sugar
1/2 cup butter, cubed
1/3 cup milk
1-1/2 ounces unsweetened chocolate
1 teaspoon vanilla extract
Pecan halves

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