It's comforting to drink a cup of hot cocoa during Christmas holidays, but did you know that you can turn store-bought chocolate powder drinks into other exciting sweet treats? Below are some easy-to-do recipes so you can enjoy cocoa as a dessert or breakfast fare.
Hot Chocolate Cheesecake from Food Network
Ingredients:
Crust:
6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Filling:
4 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows
Use a 9-inch springform pan.
Procedure: Preheat oven at 325 degrees F and then butter the pan. Finely crush the graham crackers, add butter, cocoa powder and salt. Mix together and pour in the pan. Press and shape to make an even layer. Bake the crust for 10 minutes or until firm. Let it cool completely then place the springform pan in foil. Fold the foil to the sides to seal the pan.
Mix cream cheese, sugar, cocoa mix and sour cream in a food processor. If you're not using a food processor, just make sure the mixture is smooth and without any lumps. Incorporate eggs and vanilla, then pour the mixture in the crust.
Set the pan in a roasting pan that's filled with enough hot water (but not above the tin foil). Let it bake for 1 hour plus another 10 to 20 minutes. The cheesecake is done if the center slightly jiggles when you shake it.
Turn the oven off, open the door slightly to let some heat out. Let the cheesecake sit inside for at least an hour more. Afterward, transfer the springform pan in the rack, then let the cheesecake cool at room temperature. Wrap it up and then refrigerate before serving.
Hot Chocolate Soufflés Recipe from Taste of Home
Ingredients:
1 cup butter, cubed
8 ounces bittersweet chocolate, chopped
4 eggs
4 egg yolks
1-1/2 cups plus 2 tablespoons sugar
2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1 cup miniature marshmallows
4-1/2 teaspoons cinnamon-sugar
Use custard or muffin cups.
Procedure: Grease the bottom of the cups. Melt the butter and chocolate in a microwave until smooth. Mix together and set aside.
In a bowl, beat the eggs and egg yolks until light and fluffy. For best results, set your mixer on high and whip for three minutes. Slowly add the sugar and mix and blend for five more minutes. Add butter and chocolate mixture, flour and baking powder.
Pour the batter in the cups and fill halfway before adding marshmallows. Bake for 12-15 minutes at 400 degrees F. Sprinkle with cinnamon and sugar when done. This is best served right after baking.
Hot Cocoa Pancakes from My San Francisco Kitchen
Ingredients:
1 cup hot cocoa
2 tablespoons butter
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon vanilla
1 egg
2-3 tablespoons chocolate syrup
1/2 cup mini marshmallows for topping
Whipped cream for topping
Procedure: In a saucepan, pour the hot cocoa and then add the butter. Stir until melted. Turn off the heat and then add the vanilla and chocolate syrup. Mix well and set aside to cool. Once it has cooled down, whisk the egg in.
In a mixing bowl, sift the flour and then carefully combine the salt, baking powder and sugar. Add the liquid ingredients to the dry ingredients and then mix well.
Pour the batter in a well-heated skillet to make pancakes. Top with whipped cream or chocolate syrup if desired.
