Coconut Hot Chocolate with Chocolate Covered Spoons
This indulgent Coconut Hot Chocolate is perfect for a cold winter night, add some Chocolate Covered Spoons and it's a match made in heaven.
Servings: 4
Equipment
Ingredients
For the Chocolate Covered Spoons:
- 1 cup white chocolate melted
- 1 cup milk chocolate melted
For the Hot Chocolate:
- 4 cups milk I like 2% for hot chocolate, I want it rich and thick
- 4 cups coconut milk save a bit from the can for the whipping cream
- 8 ounces good quality chocolate I prefer milk, but some people love dark
- ¼ cup good quality cocoa powder
- 2 tbsp brown sugar
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 1 pinch salt
- ¼ cup corn syrup
For the Coconut Whipped Cream:
- 2 cups heavy cream
- 2 tbsp white granulated sugar
- 1 tsp coconut extract
For the Garnish:
- toasted Coconut
- coconut flakes
- mini marshmallows
- melted chocolate for the rims
Instructions
For the Chocolate Covered Spoons:
- Try to make these a day ahead so they have time to set up. Or pop them in the fridge if doing the same day.
- Fill two small saucepans with water and bring to a boil. Place two separate heat proof bowls over top of the saucepans and then lower to a nice simmer. Allow the chocolate to melt in each one. Don't mix up the spoons while stirring, ha.
- While the chocolate is melting line a cookie sheet with parchment paper.
- Now take whatever kinds of spoons you want to use and with another spoon you can drizzle the melted chocolate over top. Run the drizzle spoon down the back and front and allow the excess to drip off. For the record if you're giving the spoons away use those wooden ones, or plastic ones. I was keeping them so I used small metal and fancy plastic type spoons.
- Once you get the spoons covered you can place them on the parchment to set up. The less excess the better. You will end up with odd shapes if you allow to much to stay on the spoon.
- You can stick them in the fridge to help set them up if needed.
For the Hot Chocolate:
- Add all the ingredients but the extracts and corn syrup in a large saucepan. Cook over a medium low heat and stir until the chocolate melts. Let it get nice and toasty warm then add the extracts and the corn syrup, cook for another 2 or so minutes. Then remove from the heat.
For the Coconut Whipped Cream:
- In a mixer combine the ingredients and mix first on low to prevent splashing, then you can amp up the speed and mix on high till fluffy.
Putting it all together:
- To line the rims of the mugs you can do one of two things. You can use corn syrup to line the rim then dunk the rim into a bowl of coconut. Or you can dunk the rim into melted chocolate, then dunk again in a bowl of coconut. Roll it around until it's coated nicely. Set aside.
- Make sure the hot chocolate is piping hot. Then use a funnel to get the liquid in the mugs if you lined them.
- You can top with marshmallows or whipped cream, or both. You can toss more coconut on top too if you like.
- I got a little carried away and dunked a bunch of mini marshmallows in chocolate, then dunked them in coconut. Things got a little wild here. SO good.