Chocolate Covered Cherry Hot Cocoa

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/4 cup Cocoa, fine quality unsweetened
  • 1 Cocoa, fine quality unsweetened
  • 26 tsp Granulated sugar
  • 2 Pinch Kosher salt
  • 1 Milk and/or dark chocolate
  • 2 1/2 tsp Vanilla, pure such as

• Dairy

  • 1 Cream whipper
  • 2 cups Heavy cream
  • 1 cup Heavy whipping cream

• Desserts

  • 1 Maraschino cherries with, All natural stems
  • 3 tbsp Maraschino cherry, all natural juice

• Liquids

  • 1/2 cup Filtered or purified water

Found on wickedgoodkitchen.com

Description

Ingredients

• For the Chantilly Cream
• 1 cup (240 ml) cold heavy whipping cream
• 2 teaspoons (8 grams) granulated sugar
• ½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®
• Pinch of kosher salt
• For the Chocolate Covered Cherry Hot Cocoa
• ½ cup (100 grams) granulated sugar
• ¼ cup (24 grams) fine-quality unsweetened cocoa, I use Pernigotti®
• Pinch of kosher salt
• ½ cup (120 ml) filtered or purified water
• 2 cups (480 ml) heavy cream
• 3 tablespoons (45 ml) all natural maraschino cherry juice, such as Cherry Man®
• 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
• For the Garnishes
• Fine-quality unsweetened cocoa, I use Pernigotti®
• Shaved milk and/or dark chocolate
• All natural maraschino cherries with stems, such as Cherry Man®
• Special Equipment
• Cream Whipper, helpful but not necessary

Directions

• Prepare the Chantilly Cream: In a medium bowl, using an electric mixer, blend the cream, sugar, vanilla and salt together until well blended. Beat on high speed until the mixture has almost thickened to stiff peaks when the beaters are lifted from the bowl, about 2 to 3 minutes. Keep chilled in refrigerator until ready to use.
• Cream Whipper Method: Pour the cream into cream whipper vessel. Add sugar, vanilla and salt; shake to combine ingredients. Charge according to manufacturer’s instructions and shake again. Place in refrigerator until ready to dispense.
• Prepare the Chocolate Covered Cherry Hot Cocoa: In a medium saucepan, whisk together sugar, cocoa and salt. Add water and whisk in. Cook over medium heat, whisking constantly, until mixture comes to a boil. Continue to boil and whisk for 2 minutes. Add cream and whisk until well blended. Heat to just above serving temperature, but do not boil. Remove from heat and whisk in cherry juice and vanilla. Continue to whisk until slightly foamy.
• Divide hot cocoa among 2 large or 4 small mugs. Top each mug with a generous dollop of Chantilly Cream or dispense from cream whipper. Garnish with a dusting of cocoa, sprinkled shaved chocolate and maraschino cherry. Serve immediately.