hot chocolate mix

ingedients

• 115 g. non-fat dry milk powder
• 25g. powdered non-dairy creamer
• 70g. instant chocolate drink mix

preparation

• in a large bowl, combinedry milk non dairy-creamer,confectiones sugar and instant chocolate drink mix. Mix well put in a large bowl airtight container. Label and store in a cool dry place. Best if used with in 6 months.
• To make hot chocolate, add 3 tablespoons mix to 1 cup of hot water, and stir well. Add mini marshmallowa if destired.
  

CHOCOLATE CHIP MUFFINS

INGREDIENTS

• 160 G. SEMISWEET CHOCOLATE


• 75G. UNSALED BITTER


• 180 ML. BUTTERMILK


• 100 G. WHITE SUGAR


• 1 EGG


• 8 ML.VANILLA EXTRACT


• 210 G. ALL-PURPOSE FLOUR


• 5G.BAKING SODA


• 3 G. SALT


• 175 G. MINI SEMI-SWEET CHOCOLATE CHIPS

PREPARATION

• PREHEAT THE OVEN TO 205 DEGREES C. LINE 12 MUFFINS CUPS WITH PAPERS.


• IN A SMALL SAUCEPAN OVEN LOW HEAT, MELT THE SEMISWEET CHOCOLATE TOGETHER WITH THE BUTTER. LET STAND UNTIL COOLED, ABOUT 10 MINUTES.


• LIGHTLY BEAT THE EGG. IN A SMALL BOWL, STIR TOGETHER THE CHOCOLATE BUTTER MIXTURE WITH THE BUTTERMILK, SUGAR,EGG, AND VANILLA, UNTIL BLENDED.


• IN A LARGE BOWL,STIR TOGETHER FLOUR, SODA AND SALT. MAKE A HOLE IN THE CENTER OF THE DRY INGREDIENTS, POUR IN THE CHOCOLATE MIXTURE AND STIR IN THE MINI CHOCOLATE CHIPS. SOON THE BATTER INTO THE LINED MUFFIN CUPS.


• BAKE AT 205 DEGREES C FOR 20-25 MINUTS OR UNTIL A TOOTHPICK INSERTED IN THE CENTER OF A MUFFIN COMES OUT CLEAN. REMOVE MUFFIN TIN FROME OVEN, AND LET STAND AT LEAST 5 MINUTES, BEFORE REMUVING THE MUFFINS AND LETTING THEM COOL ON A WIRE RACK. SERVE WARM OR COOLED, CAN BE FROZEN AS WELL.

Panna cotta

Ingredients:

-80ml skin milk

-7g unflavored gelatine

-590ml heavy cream

-100g white sugar

-8ml vanilla extract

Preparation:

1- pour milk into a small bolw,and stir in the gelatine powder, set aside.

2- in a saucepans, stir together the heavy cream and sugar and set over medium heat, bring to a full boil watching carefuly , as the cream will quickly rise to the top of the pan pour the gelatine and milk into the cream stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekins dishes.

3- Cool the ramekins incovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably, before serving.

Creamiest Chocolate Mousse

Ingredients

• 295 g bittersweet chocolate, chopped
• 10 egg yolks, beaten
• 40 g sugar
• 2 g salt
• 10 egg white
• 445 ml heavy cream
• 20 ml kirschwasser (optional)

Directions

• Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
• In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
• In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
• Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.