| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 3 1/2 |
c |
Milk |
| 2 |
tb |
Sugar |
| 3 1/2 |
oz |
White chocolate; finely chopped |
| 1 |
oz |
Milk chocolate; finely chopped |
|
|
Creme de cacao; optional |
INSTRUCTIONS
1. Heat milk and sugar to just below a boil. Remove from heat and add
chocolate. Let stand 2 minutes. Transfer to a blender and whip until
frothy. Add creme de cacao if desired. Serve hot.
Be sure to use a top-quality white chocolate instead of a "coating
chocolate." Daskalides, Callebaut and Lindt are good choices, available at
Treasure Island food stores and specialty markets.
Recipe by: Marni Tuttle <tuttle@ug.cs.dal.ca>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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