Maida Heatter's Book of Great Chocolate Desserts (64 page)

NOTE
:
You can use any semisweet. If you use a thin bar chocolate, break it up; if you use 1-ounce squares, chop them coarsely; if you use morsels, use them as they are.

VARIATION
:
To make a rich, rich milkshake with this chocolate drink, use 1 scoop of chocolate ice cream (bought or homemade, see page 222) for each cup of the cold drink; blend in a blender until foamy, and serve immediately in glasses that have been chilled in the freezer. Serve with straws. SENSATIONAL!

Mocha-Brandy-Chocolate Thick Shake

Wonderful things can happen with chocolate ice cream, Cognac, and coffee. This extra-thick drink can be served after dinner (dessert, coffee, and brandy all in one), or almost any time of the day or night.

For each serving, in a glass measuring cup dissolve 1 teaspoon instant espresso or other instant coffee in a few spoonfuls of hot cream (heavy or light), or milk, or water. Add cold milk or cream to the ¼-cup line. Transfer to a blender. Add 1 extra-large scoop of chocolate ice cream, or half chocolate and half coffee ice cream—it is best to cut the ice cream into pieces—and 1 ounce (2 tablespoons) of Cognac (see Note). Blend only until smooth, or even leave a few little pieces of ice cream. Serve immediately
in a chilled glass, with an optional spoonful of whipped cream on top, and a straw.

VARIATION
:
A Chocolate Tom and Jerry Shake is the same recipe made with half Cognac and half rum.

NOTE
:
Cognac and brandy may be used interchangeably. They are both brandy. Cognac is an extra-fine brandy that comes from the Cognac section of France.

Homemade Chocolate Syrup

(with 19 different drinks and suggested variations)

3½
C
UPS OF
S
YRUP

This is thinner than chocolate sauce and is used for making hot or cold chocolate milk drinks. Store it in the refrigerator and it will keep indefinitely. Use it to make either one portion at a time, or many.

Following this recipe are 19 different drinks and suggested variations, all of which call for the syrup. In this drink department you can be especially creative and make up your own. Any drink made with your own homemade syrup and homemade ice cream is divine, and the combinations are limitless.

Of course you know that children will adore these and will love you for making them. But try serving thick shakes or frosteds to a bunch of adults who might not have had one in umpteen years, don’t expect one, and don’t even think they want one. After the first sip just sit back, watch them enjoy, and listen to the compliments.

1 cup strained unsweetened cocoa powder (preferably Dutch process)

2 cups cold water (or cold black coffee)

2 cups granulated sugar

¼ teaspoon salt

1½ teaspoons vanilla extract

In a heavy 2-quart saucepan off the heat, stir the cocoa and water (or coffee) until smooth (a wire whisk will blend them quickly). Place over moderate heat, change to a rubber spatula, and stir, scraping the bottom constantly until the mixture comes to a low boil. Add the sugar and salt and stir until dissolved. Bring to a low boil again and let simmer slowly for 3 minutes. Remove from the heat and set aside to cool. Stir in the vanilla.

Store in airtight jars in the refrigerator.

Cold Drinks

(made with Homemade Chocolate Syrup)

The colder the better for cold drinks. If you have room, chill the glasses in the freezer (or fill them
ahead of time with cracked ice or ice cubes and let them stand awhile to chill). If the drink is made in a blender, it is good to chill the blender jar in the freezer, too. Or place the prepared drink in the blender jar in the freezer for about half an hour and then blend again just before serving. Or if you have prepared the drink ahead of time in a glass or a pitcher, and if you have room enough and time, place that in the freezer for about half an hour before serving; then stir from the bottom just before serving.

COLD CHOCOLATE MILK

For a very chocolaty drink, stir ¼ cup of Homemade Chocolate Syrup into 1 cup of cold whole or skimmed milk for each serving. For a milder drink, use a bit less syrup or more milk. For a richer drink, use Half-and-Half in place of the milk, or use light or heavy cream in place of part of the milk.

CHOCOLATE FLOAT

Add a scoop of chocolate ice cream to a large glass of the above Cold Chocolate Milk. Serve with a long-handled spoon and a straw.

CHOCOLATE FROSTED

Prepare the above Cold Chocolate Milk. Place it in a blender with a scoop of chocolate ice cream for each glass of milk, blend until foamy, and serve quickly in a tall glass with a straw.

OPTIONAL
:
Top with whipped cream.

NOTE:
The amounts for a drink of this type are flexible. Use twice as much ice cream and half as much milk for an extra-thick and rich concoction. Or substitute very strong black coffee for all or part of the milk for a Coffee-Chocolate Frosted.

GROWN-UPS CHOCOLATE FROSTED

Prepare the above Chocolate Frosted, adding about 2 tablespoons of dark or light rum, crème de cacao, or Kahlua for each serving while blending.

A CHOCOLATE SODA

In a tall glass stir ½ cup of cold milk with 3 to 4 tablespoons of Homemade Chocolate Syrup. Add ½ cup of carbonated water, stir lightly, add a scoop of chocolate ice cream, and, if the glass is not full, add more soda. Top with a generous spoonful of whipped cream. Serve with a straw and a long-handled spoon.

VARIATION
:
Use a scoop of half-chocolate and half-coffee ice cream (or use all coffee) in place of all chocolate.

CHOCOLATE BROWN COW

In a tall glass stir 3 tablespoons of Homemade Chocolate Syrup into ½ cup of cold milk. Add 1 cup of root beer, stir slightly, and add a scoop of chocolate or vanilla ice cream. If the glass is not full, add more root beer. Serve with a straw and a long-handled spoon.

VARIATION
:
For a Black Cow, substitute Coca-Cola for the root beer.

CHOCOLATE EGG MILK

For each 1-cup (8-ounce) serving, place a raw egg in a blender or a mixer and blend or beat just to mix. Add 3 tablespoons of Homemade Chocolate Syrup and ¾ cup of cold milk. Blend or beat until foamy and serve quickly in a glass.

CHOCOLATE BANANA MILKSHAKE

For each serving, puree about half of a large ripe banana in a blender. Add 3 to 4 tablespoons of Homemade Chocolate Syrup and ¾ to cup of cold milk. Blend until foamy. Serve quickly in a tall glass.

OPTIONAL:
Sprinkle a bit of nutmeg over the top.

COLD RUM-CHOCOLATE MILK

For each 1-cup (8-ounce) serving, dissolve 1 teaspoon of instant coffee in ¼ cup of boiling water, cool, and then chill. Mix ¼ cup of cold milk with 2 tablespoons Homemade Chocolate Syrup. Stir in ¼ cup heavy cream, the cold prepared coffee, and ¼ cup light or amber rum. (This drink is best when it is especially cold. If possible, place it in the freezer for 20 or 30 minutes and stir from the bottom before serving.)

OPTIONAL:
Top with a bit of whipped cream.

VARIATION:
For a Brandy Alexander Chocolate Milk, substitute 2 tablespoons of brandy or Cognac and 2 tablespoons of crème de cacao for the ¼ cup rum.

GIRL SCOUT PUNCH

Depending on the number of servings, mix Homemade Chocolate Syrup and cold milk (¼ cup of syrup to each cup of milk) in a punch bowl. Add a generous number of small scoops of chocolate and/or vanilla ice cream. Top with a generous layer of softly whipped cream (it should be soft enough to spread over the top of the punch), and a sprinkling of grated or shaved chocolate. Serve immediately. Ladle into cups or glasses, including a scoop of ice cream with each portion. Serve with spoons.

Hot Drinks

(made with Homemade Chocolate Syrup)

The following (and all) hot chocolate drinks should be served in well heated cups or mugs: Fill the cups or mugs with boiling water and let stand for several minutes before using.

HOT CHOCOLATE MILK

Follow directions for Cold Chocolate Milk (see page 271). Stir occasionally over moderate heat until it just comes to a boil. Beat or whisk until foamy. Serve in a cup.

OPTIONAL:
Top with whipped cream or a marshmallow. And for a surprise and an extra-chocolaty drink, put a small piece of semisweet or milk chocolate, or a few chocolate morsels, in the heated cup before pouring in the hot chocolate milk.

HOT MOCHA

Mix equal amounts of strong black coffee and Hot Chocolate Milk. If you wish, add additional sugar or honey to taste. Just before serving, beat or whisk until foamy. Serve very hot, with optional whipped cream or a marshmallow on top. Or top with a spoonful of candy chocolate coffee beans.

HOT CHOCOLATE CAPPUCCINO

Prepare the above Hot Mocha, using extra-strong coffee. Pour it into a heated cup, filling the cup only about three-quarters full. Add softly whipped cream to fill the cup to the top, sprinkle rather generously with unsweetened cocoa powder (through a fine strainer), and serve immediately. The heat will melt the whipped cream—O.K., it is supposed to.

CHOCOLATE HOT BUTTERED RUM

For each serving, mix 3 tablespoons of Homemade Chocolate Syrup into ¾ cup milk, Half-and-Half, or light cream. Place over moderate heat and stir occasionally until it just comes to a boil. Stir in 1 generous teaspoon of dry instant coffee. Place 1 teaspoon of butter in a large heated mug or cup, and add ¼ cup light rum (I use Bacardi silver label). Beat or whisk the hot drink until it is foamy and then pour it into the mug over the butter and rum. Serve immediately.

OPTIONAL:
Top with whipped cream.

NOTE:
This is a cold-weather drink. I met it at a ski lodge in Colorado where the temperature was below zero. It was served at tea time in front of a roaring fireplace (hot toasted banana bread was served on the side). This will warm you all the way through in a hurry.