It’s Groundhog Day and according to Balzac Billy, it looks like we will have to endure 6 more weeks of winter. So Chef David has whipped up some Raspberry Cocoa to keep you warm!
- 1 cup 2% milk
- ⅓ cup white sugar
- 2 tablespoons unsweetened cocoa
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 2 ounces semi-sweet bakers chocolate, chopped fine
- 1 cup whipping cream
- ¼ cup icing sugar
- 2 teaspoons raspberry drink crystals
In electric mixer whip cream, icing sugar and raspberry drink crystals until firm. Put aside.
In heavy saucepot scald milk over medium heat. Then add sugar, cocoa, vanilla and salt, and stir until smooth. Reduce heat to simmer.
Add chocolate and stir until completely melted.
Remove from heat, stir in raspberry whipped cream and return to simmer until hot. Serve immediately.
Makes approx. 2- 8oz portions