Moscowhotchocolate Recipes

Steps:

• Make the Orange Creme Fraiche: Combine all the ingredients in a chilled bowl and whisk until soft peaks form. Chill until ready to serve.
• Make the Pudding: In a bowl whisk together the sugar and cornstarch to blend. Whisk in the cream, milk, and vanilla bean. Pour mixture into a stainless steel saucepan and bring it to a boil, whisking, until thickened, about 4 minutes.
• Remove the pan from the heat and whisk in the chocolate and butter until melted. Fish out the vanilla bean and rinse it. Wrap the vanilla bean in plastic wrap and refrigerate for another use.
• Pour the hot chocolate into warmed demitasse cups and serve immediately with dollops of the orange creme fraiche served on the side on demitasse spoons.

Steps:

• Heat milk and cream on the stove or in the microwave until scalding.
• Boil water on the stove.
• Add sugar and salt to water and stir in until sugar melts.
• Add chocolate to the water and stir until melted.
• Once everything is well blended, boil for 5 minutes.
• Add scalded milk, coffee and vanilla.
• Beat with egg beater to make it frothy and enjoy.

Steps:

• Pour vanilla vodka, amaretto, and hot chocolate mix into a coffee mug.
• Pour in the hot milk and stir to blend.

Steps:

• Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.
• Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos.
• Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately.
• Make the marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.
• Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let sponge.
• When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
• Cover a sheet pan with parchment paper then sprinkle it with powdered sugar. Pour the marshmallow onto the pan and spread it out. Let cool about 2 hours then with a pair of scissors dipped in cornstarch, cut out football shapes.