This is episode one in a new “Take Back the Kitchen” segment centered on making your favorite restaurant meals and pantry/refrigerator staples from scratch.
Welcome back, readers! It’s January 3, 2014, and, where I live, it’s an ass-biting 14ºF and is going to hit 5º by nightfall (and feel like 14 below). It’s times like this I wish I were back in San Francisco, where their winter weather is no different than what it’s like in early spring (mild and a little rainy).
But, this blog isn’t about the weather or where I’d rather be. It’s about food…and, in this case, drink.
In weather like this, hot drinks are the way to go, be it tea, coffee, cider, toddies, or cocoa. Nestlé, Swiss Miss, Ghiradelli Premium, Trader Joe’s, some Save-a-Lot no-brand — whatever your taste (and your budget), there’s nothing like a hot mug of hot cocoa (especially with marshmallows, but I’m not a marshmallow person, unless it’s roasted over a fire and sandwiched between a chocolate bar and some graham crackers or melted down and used to make Rice Krispie treats). But what if I told you that you can actually make hot cocoa mix and save yourself the time and money? Initially, you’d give me an incredulous look or dismiss me as being crazy, and, prior to that, I’d agree with you, but, yes, it is just as possible to make hot cocoa mix just as it is to make herbed crackers, egg foo young, or Fruit Roll-Ups (which I will touch on in later installments of “Copycat Recipes”). And this take on hot cocoa mix won’t leave a gritty, powdery aftertaste, which is one of the things I don’t like about hot cocoa.
The first thing you’ll notice about this is that it’s not a powdered mix, more like melting chocolate, then chilling it and turning it into pseudo-truffles or an edible fizzing bath bomb. That’s to reduce the mess you get with powders and to put you in control of how you want it flavored. What if you want some mint hot cocoa, or nutmeg, or cinnamon or Mexican-style (with dried, ground chiles)? Yes, you can flavor the powder with spices or add a flavored syrup, but it won’t mix well. Here, you get a better blend of chocolate plus whatever you’re flavoring it with (and, yes, you can use your favorite dessert liqueur, like Remy Martin, Kahlùa, Bailey’s Irish Cream or crème de mènthe if you want to make your hot cocoa adults only).
Instant Cocoa Bombs
(adapted from American Test Kitchen’s recipe)
12 oz (1 bag) semi-sweet chocolate chips*
1 cup heavy cream
1/4 tsp salt
Optional flavorings (mint extract, vanilla extract, crushed peppermint candy, smoked sea salt, cinnamon, nutmeg, pumpkin spice, dried ground chiles, your dessert liqueur of choice, ground coffee, etc)
1) Combine the chips, heavy cream, whatever flavoring you’re using (if any), and salt in a microwaveable glass bowl (I swear by Pyrex).
2) Microwave for 2 minutes (your microwave time may vary). If you don’t have a microwave, then melt the chocolate in either a double boiler or place the bowl with the mixture in it over a boiling pot of water (or the flame on your gas oven if you’re feeling ambitious). Either way, you’ll want to stir your melting mixture until it’s smooth. If you’re flavoring it, taste it to see if the flavored chocolate is where you want it to be.
3) Wrap the bowl tightly with plastic wrap (or use a shower cap and some rubber bands) and refrigerate for two hours or until firm.
4) After the mixture has hardened, take the bowl out of the refrigerator and unwrap.
5) With a tablespoon or a small disher scoop (Disher scoop is what laymen call “an ice cream scoop”. In restaurant supply stores, their sizes range from #6 to #100. A #6 or #8 [which is small and used for cookies] is ideal for this recipe), scoop the mixture into balls.
6) If you’re not going to use the cocoa bombs right away, wrap them in plastic and put them in a resealable freezer bag (or just put them in a freezer bag if you don’t have plastic wrap). They’ll keep anywhere from five days (refrigerator) or two months (freezer)
7) To use the cocoa bombs (either right away or later), place a cocoa bomb in a microwaveable mug (material doesn’t matter. It just has to be able to handle microwave temperatures), add milk (doesn’t matter if it’s cow, goat, soy, or lactose-free), and place in the microwave for 2 minutes (again, your microwave cooking time may vary). Stir until the cocoa bomb melts into the milk. Enjoy either with marshmallows, by itself, with whipped cream, or with a warm pastry, cookie, or brownie of some kind.
*You don’t have to use semi-sweet chcolate. Experiment with milk chocolate chips and white chocolate chips, or use Nutella (or any type of chocolate-hazelnut spread, whether store-bought or homemade)
As an added bonus, I’d like to include this video of how to make homemade marshmallows, along with the video illustrating how to make the cocoa bombs. The marshmallows take a bit more time to make, so you are better off getting store-bought, but, if you hate store-bought or have the time and energy to make homemade, then give this a try:
Instant Cocoa Bombs Video:
Homemade Marshmallows Video:
Happy New Year and happy eating!