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For Chocolate Lovers only
 

Chocolate cake


DECEMBER 2002
RECIPES



Special Section: Made in America—Cheeses!

Hot Fudge Sauce with Vanilla Bean Ice Cream

Molten Chocolate Cakes

Chocolate Butter

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Milk Punch



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Milk Punch

Tips: Milk punch is an old Southern custom; recipes for this potent drink range from the simple to the rather elaborate. This is on the easier side of the spectrum, but it is decidedly untraditional in the use of chocolate. I think you can use any good-quality chocolate syrup (if you don't make your own), but my favorite is Hershey's Special Dark, which helps to give a nice chocolatey color and, I think, tastes better. The 1:1 ratio of milk and heavy cream gives a richness and thickness I like, but you can use 3 cups of whole milk to 1 cup of heavy cream if you prefer.

You can also play with the type of alcohol used here to some degree; I'd think that coffee or orange liqueur could substitute for some of the brandy (however, other flavors that go well with chocolate, like black raspberry or peppermint, might be too strong in the amount listed). This would be nice for company on New Year's Eve, though servings should be small as it's quite rich. This is not one for the kiddies, and please be responsible about consuming alcohol whenever you do so!

Ingredients:

  • 1/2 cup good-quality chocolate syrup
    (preferably Hershey's Special Dark)
  • 3/4 cup brown crème de cacao
  • 1/4 cup brandy
  • 2 cups whole milk
  • 2 cups heavy cream

Optional:

  • 2 tsp. pure vanilla

For serving:

  • Lightly sweetened real whipped cream (1 cup cream sweetened with 2 Tbsp. confectioners' sugar should be more than enough)
  • Grated chocolate

If you have a punch bowl of about 6 cup capacity, you can use it here. Otherwise, any nice bowl of about that capacity should be fine. You'll also need at least 10 to 12 smallish cups.

In a large nonaluminum bowl, combine the chocolate syrup, crème de cacao, and brandy. Stir very thoroughly to dissolve the chocolate syrup (this will take you at least a minute or two, and be aware that the chocolate syrup likes to hide on the bottom of the bowl). Cover tightly with plastic wrap and chill until cold. Uncover and stir well to blend once more. Stir in the milk, then the cream; if desired, add optional vanilla. Pour into punch or other serving bowl..

Fill small cups about two-thirds of the way to the top, then place a large spoonful of whipped cream and a few shavings of chocolate on top. Serve immediately!

Yield: Generous 5 cups, 10 to 12 or more servings

Note: If any punch is left over, refrigerate it promptly or discard it. This can be held overnight in the refrigerator if tightly covered—just make sure to stir it well before serving, as the chocolate syrup will sink to the bottom.


© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; “mirror” or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

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