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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 22 |
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Vanilla beans and Frangelico liquor lend to the sophisticated flavor of this hot chocolate. With such rich taste, it could be served as a dessert.Michael Compean, West Los Angeles, California Ingredients:
3 vanilla beans |
9 cups milk |
2-3/4 cups heavy whipping cream, divided |
15 ounces semisweet chocolate, chopped |
1/2 cup nutella |
2 tablespoons dark brown sugar |
1 tablespoon sugar |
1/4 teaspoon salt |
3/4 cup hazelnut liqueur |
1 ounce semisweet chocolate, shaved |
1/4 cup chopped hazelnuts, toasted |
cinnamon sticks, optional |
Directions:
1. Split vanilla beans in half lengthwise. With a sharp knife, scrape the beans to remove the seeds. Set seeds aside; discard the beans.
2. In a large saucepan, heat milk and 3/4 cup cream over medium heat just until mixture comes to a simmer. In a large heat-proof bowl, combine the bittersweet chocolate, Nutella, sugars, salt and vanilla seeds. Pour warm milk mixture over chocolate mixture. Let stand for 1 minute.
3. Meanwhile, whip the remaining cream. Whisk chocolate mixture until smooth; stir in liqueur.
4. Fill mugs or cups three-fourths full. Top with whipped cream, shaved chocolate and chopped hazelnuts. Garnish with a cinnamon stick if desired. Yield: 22 servings (1/2 cup each).
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