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Chocolate Intemperance

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“This is a wonderful thick, rich chocolate drink that is delish as is, or as a base; blend it with ice and make it a smoothie! Either way, it's fantastic! Source: internet. Note: you can use 1 tsp. cinnamon, for the vanilla, all are optional or 1 tablespoon espresso powder, for the vanilla, all are optional”
READY IN:
30mins
YIELD:
4.5 cups
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml Dutch-processed cocoa powder
  • 236.59 ml sugar
  • 44.37 ml cornstarch
  • 1.23 ml salt
  • 236.59 ml water
  • 14.79 ml vanilla (or can sub espresso powder or 1 tsp. cinnamon(all of these are optional) (optional)
  • 473.18 ml milk or 473.18 ml cream
  • 236.59 ml chopped semisweet chocolate or 236.59 ml bittersweet chocolate

Directions

  1. In a medium saucepan, whisk together the cocoa, sugar, cornstarch, and salt. Slowly whisk in the water, then the flavor of your choice, if using, and the milk or cream. Bring to a boil over medium heat, whisking constantly. Remove from the heat and stir in the chocolate, whisking till chocolate melts. Pour into a bowl, and stir ooccasionally as it cools, to prevent a skin from forming. Pour into a jar or other storage container, and lay a piece of plastic wrap right on the surface of the chocolate, again to prevent a skin from forming. Store in the refrigerator for up to a week.
  2. To serve:
  3. Serve as is in very small glasses; it's thick and it's rich. To make one frozen smoothie, place 1/3 cup of chocolate base in a blender. Add about 1 cup ice cubes(and 1 oz. of the spirit of your choice, if desired, and blend till smooth. Alternately, blend with chunks of banana, or a scoop of ice cream.
  4. Feeling intemperate? Add vodka and coffee liqueur to 1/3 to 1/2 cup chocolate base for the best sweet martini ever! To rim glass with cinnamon sugar, mix
  5. 1 teaspoons cinnamon with 2 tablespoons sparkling sugar and 1 tablespoons granulated sugar. Wipe the edge of the glass with a wet cloth, then dip it into the sugar mixture.

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