Barcelona Hot Chocolate
The
combination of hot chocolate and espresso is enjoyed in Spain and
throughout Europe. This version shows off the chocolate with a hint of
orange and isn't as sweet as traditional American-style cocoa drinks.
Ingredients
-
2/3
cup
boiling water
-
2
ounces
good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped
-
1 1/3
cups
1% low-fat milk
-
1
cup
brewed espresso or strong coffee
-
1/4
cup
unsweetened cocoa powder
-
1/4
cup
packed brown sugar
-
1
2-inch piece orange rind strip
-
1/4
cup
frozen fat-free whipped topping, thawed
-
Cocoa powder (optional)
Preparation
Combine
2/3 cup boiling water and chopped chocolate in a medium saucepan,
stirring until chocolate melts. Add milk and next 4 ingredients
(through rind); cook over medium-low heat, stirring with a whisk. Heat
5 minutes or until tiny bubbles form around edge of pan, stirring
frequently (do not boil). Discard rind. Pour 1 cup mixture into each of
4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with
cocoa powder, if desired.
Kathy Farrell-Kingsley,
Chocolate Therapy: Indulgent Recipes to Lift Your Spirits,
Cooking Light, DECEMBER 2007
