Timberline Hot Chocolate Recipes

Steps:

• Combine the milk, heavy cream, sugar, cocoa powder and a pinch of salt in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar and cocoa powder dissolve and the milk is steaming; do not boil.
• Whisk in half of the chopped chocolate until melted, then whisk in the remaining chocolate until smooth. Remove from the heat and whisk in the vanilla. Pour into mugs and top with marshmallows or whipped cream.

Steps:

• In a saucepan combine milk, water, and sugar.
• Stir over medium heat until mixture just comes to boiling.
• Remove from heat.
• Stir in chocolate and vanilla.
• Beat with an immersion blender, rotary mixer, or whisk until chocolate is melted and mixture is frothy.
• TO SERVE:.
• Pour hot chocolate into cups.
• If desired, top with Schlag, crushed English toffee, and cocoa powder. Makes 4 to 6 servings.
• SCHLAG:
• In a mixing bowl combine 1 cup whipping cream, 2 tablespoons sugar, and 2 teaspoons vanilla extract.
• Beat until soft peaks form (tips curl).

Steps:

• Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

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.