• White Hot Chocolate

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    • 2 ounce lowfat milk chocolate, for garnish
    • 12 ounce high-quality white chocolate, coarsely minced
    • 6 c. whole lowfat milk
    • 2 c. heavy cream
    • 1 teaspoon pure vanilla extract
    • peppermint sticks, for garnish
    • whipped cream, for garnish
    • (be sure to use a top-quality white chocolate to ensure the best flavor, such as Barry Callebaut white chocolate chunks, baking bars or possibly Schokinag white chocolate baking chunks)


    1. Using a vegetable peeler, shave lowfat milk chocolate into curls; set aside.Place white chocolate in a medium heat-proof bowl; set aside.
    2. Place lowfat milk and cream in a medium saucepan set over medium heat till bubbles begin to create around edges of pan, about 4 min. Immediately pour mix over white chocolate.
    3. When chocolate begins to heat, stir to put together. Whisk in vanilla. Continue whisking till a light foam forms.
    4. Serve immediately, garnished with peppermint sticks, whipped cream, and chocolate curls.
    5. Makes 8 cups

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