TEST KITCHEN'S FAVORITE HOT CHOCOLATE
Fancy something cold instead? This recipe is also the base for our Rich Frozen Hot Chocolate.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a saucepan, combine milk, chocolate, sugar, cocoa powder, and salt. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth. Cover to keep warm.
- Whisk cream to soft peaks in a bowl. Divide hot chocolate between two mugs, dollop each with whipped cream, and serve immediately.
HOT CHOCOLATE CONCENTRATE FROM AMERICA'S TEST KITCHEN
From an America's Test Kitchen video (http://www.youtube.com/watch?v=G1nseMiYc0o&feature=youtu.be) featured on facebook. Note: Yield about 12 cups hot chocolate! Cook time includes chill time.
Provided by KerfuffleUponWincle
Categories Beverages
Time 1h9m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large microwavable bowl.
- Microwave for about two minutes, stirring at 30 second intervals until melted and smooth. (Time will depend on your microwave wattage). Watch carefully and do not scorch.
- Cover bowl with plastic wrap and refrigerate for two hours.
- When chocolate mixture is firm, scoop into balls using a small sized cookie scoop (1 tablespoons). Wrap individually in plastic wrap, then store in a zip lock bag in the refrigerator for up to five days, or in the freezer for two months.
- To make hot chocolate: Place three scoops (3 tablespoons) into a large mug, top with 1 cup milk, (any kind) and microwave until hot, about two minutes. Stir at 30 second intervals until melted and hot. (Time will depend upon your microwave wattage). Garnish with whipped cream or marshmallows, if desired.
BEST CHOCOLATE PUDDING (AMERICA'S TEST KITCHENS)
The richest, creamiest chocolate pudding. Feel free to substitute low-fat milk for the whole milk, but expect a less rich final product.
Provided by DeSouter
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix vanilla and espresso powder in a very small bowl.
- In a large saucepan, whisk sugar, cocoa, cornstarch and salt until combined.
- Whisk in heavy cream, egg yolks and whole milk over medium to medium-high heat. Bring to a strong SIMMER (should take five minutes) and let simmer for 30 seconds.
- Add in butter, one tablespoon at a time, and finely chopped chocolate.
- Stir in vanilla/espresso and incorporate.
- Strain through a mesh strainer, into individual ramekins or bowls, or into a large bowl.
- Cover surface with wax paper or parchment sprayed with Pam to prevent a skin from forming on the top of the pudding.
- Chill for at least four hours.
- Whisk pudding before serving.
Nutrition Facts : Calories 326, Fat 22.6, SaturatedFat 13.5, Cholesterol 145.8, Sodium 154.4, Carbohydrate 26.8, Fiber 0.9, Sugar 22.1, Protein 5.5
PERFECT CHOCOLATE CHIP COOKIES (AMERICA'S TEST KITCHEN)
These are really wonderful large, thick, and chewy cookies with a deep caramel flavour due to the unusual step of browning the butter . The recipe is from Cooks Illustrated Magazine (May/June 2009).
Provided by blucoat
Categories Drop Cookies
Time 45m
Yield 16 very large cookies
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.
Nutrition Facts : Calories 273.6, Fat 17.3, SaturatedFat 10.6, Cholesterol 49.9, Sodium 197.2, Carbohydrate 30.6, Fiber 2.4, Sugar 16.5, Protein 3.7
AMERICAN TEST KITCHEN SKILLET CHOCOLATE CHIP COOKIE
Make and share this American Test Kitchen Skillet Chocolate Chip Cookie recipe from Food.com.
Provided by Nado2003
Categories Dessert
Time 40m
Yield 1 12" diameter cookie, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
- 2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
- 3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
- 4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.
Nutrition Facts : Calories 497.9, Fat 24.9, SaturatedFat 15.1, Cholesterol 89.8, Sodium 390.3, Carbohydrate 67.3, Fiber 2, Sugar 44.2, Protein 5
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