Hot Chocolate with Apricot Whipped Cream

Name: Hot Chocolate with Apricot Whipped Cream
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6 serving(s)
Ingredients: 3 cups (750 ml) milk; 1 2/3 cups (400 ml) 35% cream; 1/4 tsp ground cardamom; 1/8 tsp ground cinnamon; 1/2 lb (225 g) dark chocolate, chopped; 1/3 cup (75 ml) apricot jam

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Preparation 10 min
Cooking 8 min
Servings 6

We put the decadent flavours of a Sachertorte cake in a mug: Old school-style hot cocoa with melted chocolate, whipped cream and apricot jam. Magic!

Featured in RICARDO Magazine WINTER 2019

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 3 cups (750 ml) milk
- 1 2/3 cups (400 ml) 35% cream
- 1/4 tsp ground cardamom
- 1/8 tsp ground cinnamon
- 1/2 lb (225 g) dark chocolate, chopped
- 1/3 cup (75 ml) apricot jam

Preparation

- In a pot over medium heat, bring the milk, 1 cup (250 ml) of the cream and the spices to a boil. Reduce the heat to low. Add the chocolate and whisk until melted and smooth.
- In a bowl, beat the remaining cream with an electric mixer. Just before soft peaks form, add the apricot jam. Continue to beat until stiff peaks form. Serve the hot chocolate in mugs and garnish with the apricot whipped cream.

Personal Note

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This silicone whisk allows you to whip cream, sauces and eggs efficiently.

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Hot Chocolate with Apricot Whipped Cream

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Ingredients

Preparation

Personal Note

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