Photo: Victor ProtasioThe famed pastry chef adds a ‘boo-tiful’ topper to his velvety, rich cocoa.‘Ghost’ Peanut Butter Hot Chocolate3 cups whole milk1 cup (about 6 oz.) coarsely chopped 60% cacao dark chocolate½ cup nonfat dry milk powder1 Tbsp. creamy peanut butter1 tsp. cornstarchWhipped creamMini dark chocolate chips or candy eyes1.Bring milk to a boil in a medium saucepan over medium high. Reduce heat to medium; add chocolate, and cook, whisking vigorously, until chocolate is completely melted, 1 to 2 minutes.2.Add milk powder, peanut butter and cornstarch, and cook, whisking constantly, until all ingredients are dissolved and mixture is smooth and thick, 2 to 3 minutes.3.Divide hot chocolate among 4 mugs. Place a large dollop of whipped cream on top of each serving. Add a smaller dollop of whipped cream on top of the first mound in each mug. Place 2 chocolate chips gently in whipped cream of each serving to make “ghosts.” Serve immediately.Serves:4Active time:10 minutesTotal time:10 minutes
Photo: Victor Protasio
The famed pastry chef adds a ‘boo-tiful’ topper to his velvety, rich cocoa.‘Ghost’ Peanut Butter Hot Chocolate3 cups whole milk1 cup (about 6 oz.) coarsely chopped 60% cacao dark chocolate½ cup nonfat dry milk powder1 Tbsp. creamy peanut butter1 tsp. cornstarchWhipped creamMini dark chocolate chips or candy eyes1.Bring milk to a boil in a medium saucepan over medium high. Reduce heat to medium; add chocolate, and cook, whisking vigorously, until chocolate is completely melted, 1 to 2 minutes.2.Add milk powder, peanut butter and cornstarch, and cook, whisking constantly, until all ingredients are dissolved and mixture is smooth and thick, 2 to 3 minutes.3.Divide hot chocolate among 4 mugs. Place a large dollop of whipped cream on top of each serving. Add a smaller dollop of whipped cream on top of the first mound in each mug. Place 2 chocolate chips gently in whipped cream of each serving to make “ghosts.” Serve immediately.Serves:4Active time:10 minutesTotal time:10 minutes
The famed pastry chef adds a ‘boo-tiful’ topper to his velvety, rich cocoa.
‘Ghost’ Peanut Butter Hot Chocolate
3 cups whole milk1 cup (about 6 oz.) coarsely chopped 60% cacao dark chocolate½ cup nonfat dry milk powder1 Tbsp. creamy peanut butter1 tsp. cornstarchWhipped creamMini dark chocolate chips or candy eyes
1.Bring milk to a boil in a medium saucepan over medium high. Reduce heat to medium; add chocolate, and cook, whisking vigorously, until chocolate is completely melted, 1 to 2 minutes.
2.Add milk powder, peanut butter and cornstarch, and cook, whisking constantly, until all ingredients are dissolved and mixture is smooth and thick, 2 to 3 minutes.
3.Divide hot chocolate among 4 mugs. Place a large dollop of whipped cream on top of each serving. Add a smaller dollop of whipped cream on top of the first mound in each mug. Place 2 chocolate chips gently in whipped cream of each serving to make “ghosts.” Serve immediately.
Serves:4
Active time:10 minutes
Total time:10 minutes
source: people.com
