It’s Burwell General Store Recipe Swap time again! Click on that site for a background on our awesome group of 20-ish swappers from the world over!
I’m usually rather prepared for this monthly recipe swap, with ideas bandied about and recipes tested. But the holidays. The HOLIDAYS! I sorta went into hibernation mode after New Years, bunkering down with work and not baking for DAYS. I’m also working on a gluten free pasta feature for Easy Eats Magazine, so my kitchen has been ALL about pasta lately (not a bad way to start a new year).
Thankfully CM picked a relatively easy and festive recipe for our first of 2012:
A frothy, potent cocktail dessert. Which, were I entertaining, I’d totally jump on. Which, were I totally still drinking my fill, I would make for myself if I weren’t.
But, like I said, I’m hunkering down, hibernating, rolling and boiling pasta and entertaining only the resolute January tradition of simplifying and stripping down the gluttonous and extravagance that I totally indulged in these past few months.
Along with making lots of pasta, I’ve been experimenting with custards (check out my new favorite, Coconut Milk Creme Brulee!). So I have lots of egg whites proofing in the fridge, ready for the macaron making that gets soclose to happening and then quickly abandoned when Downton Abbey is once again rerun on the tube (yay for season two starting tonight!).
A few months ago I was working on a hot chocolate recipe that my photographer partner and I were pitching to Saveur (it’s coming out soon!). For it I was playing with a spicy Mexican hot chocolate recipe from Beaner Bar and one from my buddy Johnny Iuzzini that required a coconut milk foam. Could I take this basic swap recipe, use some of those lonely egg whites and leftover bricks of chocolate and my newly-found hot chocolate skills and make my own deliciously foamy, dairy-free hot chocolate?
Yes, I could. And did.
Now, I’m not hugely into a lot of sugar in my sweet drinks: I’d rather punch something up with liquor. And even though I have an incessant sweet tooth, I’ve need to chill the f out with all the sugar (sorry for the vulgarity).
So here we have an incredibly creamy, frothy, custardy, chocolatey foam that you can adapt for the occasion.
- Add 1 Tbsp of white or raw sugar to sweeten it up and drink/eat it straight as an incredibly creamy hot chocolate.
- Add some red wine or liquor for a potent cocktail.
- Spoon over an incredibly sweet dessert to add some unique texture and flavor balance.
- Spice up with a bit of cayenne for a smoky, warming treat.
- Use as a dip for shortbread cookies or cut up fruit
Whatever you use it for, this is a quick, easy, satisfying little trick of a recipe and a technique that might inspire some creative new desserts for 2012.
Happy New Year Bloggereaders. I am so thankful for you! And for some of my favorite bloggers out there who I monthly get to play with! Please check out my fellow swappers by clicking on the little frog right here:
This mixture makes about 1 1/2 cups of foam, good for 2 people for a small dessert or one large hot chocolate, depending on what you add into it.
- 1 packet (two bricks) Mexican Chocolate
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg (plus more for garnishing)
- 3/4 cup milk per person (I used unsweetened almond)
- 1/4 cup egg whites per person
- Crush chocolate to a fine powder.
- Add cinnamon, ginger and nutmeg and whisk to combine.
- In a saucepan over medium heat, whisk 2 Tbsp + 2 tsp chocolate mixture, milk and egg white until the mixture thickens and doubles in size. This may take about 6 minutes or so of constant whisking, until it’s nice and thick.
- Serve garnished with a bit of the crushed chocolate, some freshly grated nutmeg, candied ginger or whatever leftover cookies you have around ready for dunking.