Hot Chocolate

Authentic Rich and Thick Hot Chocolate by Sam Madell
This recipe works beautifully using water instead of milk, which is perfect for people who want to consume chocolate for its beneficial antioxidants. (When cocoa is combined with milk, the antioxidants in the cocoa bind to the proteins in the milk, making the antioxidants bio-unavailable, and therefore essentially useless.) The cornflour in this recipe takes away the austere edge that most water-based chocolate drinks have. It’s also easy to modify: if it’s too strong, add some extra sugar to taste; if it’s too rich, add some extra water.
The drink is best served with something to dip into it—ideally churros (Spanish donuts), but croissants work well too!

Ingredients:
40g unsweetened chocolate
2 cups water
2 Tbsp sugar (or more, to taste)
2 Tbsp cornflour

Serves 2

1. Pour the water into a saucepan, and place over medium heat until it’s nearly simmering.
2. Meanwhile, combine the sugar and cornflour in a cup.
3. Pour a small amount of the hot water into the sugar/cornflour mixture, and stir until you have a runny, lump-free paste.
4. Pour this paste back into the saucepan with the rest of the water, over medium heat.
5. Break the chocolate into pieces, then add the pieces to the hot water mixture.
6. Whisk the mixture over heat until it starts to thicken. This will take a few minutes. (The longer you cook it, the thicker it will become.)
7. Pour into mugs, and serve immediately. (It’s normal for this hot chocolate to form a skin, like custard.)

From Sugar Saavy
http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/

Chocolate Snowballs

Chocolate Snowballs

1 cup shortening or margarine
1 cup sugar
1 egg
1 tsp. vanilla
1- 1 ounce square melted unsweetened chocolate
2 cups sifted flour
1 tsp salt
1/4 cup chopped walnuts

Cream shortening and sugar together, add egg,
vanilla and melted chocolate. Mix well.
Add sifted dry ingredients
Add nuts.


Cool dough slightly to handle easier.
Form into balls the size of walnuts.
Place on baking sheet.
Bake at 350 to 375 degrees for 12 to 15 minuets or
until cookie is solid but not overly browned.

Roll in sifted powdered sugar while still slightly warm.

Makes 5 dozen.