Mother Earth Living

A Match Made in Chocolate:European-Style Hot Chococlate with Mint

By Susan Belsinger
January/February 2001
Add to My MSN

Anybody Goes


Content Tools

Related Content

Taza Chocolate Introduces New Organic, Fair Trade Dark Bar

Taza Chocolate introduces a new 87% dark chocolate bar to the Stone Ground line – the Taza 87% Boliv...

In The News: Eat Chocolate for a Healthy Heart

New research suggests that with every piece of chocolate you devour, your heart may get a little hea...

Fresh Clips: Health Benefits of Chocolate

Study after study has shown chocolate—especially dark chocolate—to be chock full of health benefits....

Product of the Week: Dagoba Organic Drinking Chocolate

Indulge in a cup of fair-trade, organic drinking chocolate from Dagoba.

Serves 4

Rich, dark, and smooth, this beverage is subtly uplifted with the flavor of mint. I like peppermint; spearmint and orange mint are delicious alternatives. In cafés in Europe, hot chocolate is usually prepared with melted chocolate rather than cocoa powder and served with a dollop of whipped cream on top. If you want to gild the lily here, you can add about a tablespoon of mint syrup to the whipping cream after you have whipped it.

• 1 cup water
• 1/2 cup sugar
• 6 peppermint sprigs about 4 to 5 inches long
• 2 cups half-and-half or 1 cup whipping cream and 1 cup milk
• 2 ounces semisweet or bittersweet chocolate, cut into pieces
• 1/4 cup unsweetened cocoa powder
• Whipped cream, optional

1. Combine the water, sugar, and mint in a small saucepan, bruising the mint against the side of the pan with a spoon. Place over moderate heat and bring to a boil. Cover, remove from heat, and let stand at least 30 minutes.

2. Remove the mint leaves and squeeze them into the syrup to extract their flavor. This syrup can be made ahead and kept in the refrigerator for up to three months.

3. In a heavy-bottomed nonreactive saucepan, combine the half-and-half, chocolate pieces, cocoa powder, and 1 cup of the mint syrup. Place over medium heat and stir with a whisk. Keep stirring with a whisk until the chocolate is melted; do not allow the hot chocolate to boil. Taste, and add more mint syrup for extra sweetness if desired. Turn the heat to low and whisk until there is some froth on top. Serve hot with whipped cream, if desired.

4. The hot chocolate can be cooled, refrigerated, and reheated the next day.



Click here for the original article,  A Match Made in Chocolate .







Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.