Hot Cocoa

I love hot cocoa.  The real stuff!  Yet I don't want to have to heat up my milk each time and make it.  So I have found a short cut for when I just need a quiet time and chocolate.

The Mix:
1 cup dried milk
1/4 cup sugar
1/4 cup cocoa

Mix in a glass jar.

Boil water and add about 4 Tablespoons per cup.
You can add this to your morning coffee too!

This is more like dark chocolate.  Add more sugar to your mix if you want it sweeter.

Don't just stop at hot cocoa.  You can add up to a tablespoon of cocoa to recipes to add a subtle chocolate taste.  Just reduce the amount of flour by how much cocoa you use.  For a breakfast treat I add cocoa and brown sugar to oatmeal!  So go ahead and experiment with cocoa.  It is good tasting and good for you!

Chocolate Truffles

Chocolate Truffles
Here is the fabulously simple recipe:
　
1 cup heavy whipping cream
1 lb chocolate (so if you　use chocolate chips it is 1 1/2 bags)
1 Tblsp hot espresso (or the coffee you have on hand)
1 tsp of extract of your choice (optional)
　
Place chocolate in heat proof bowl.  Heat the cream on the stove until it just boils and then pour over the chocolate.  Combine until it is smooth and glossy.  Add the coffee and extract.  Let it cool in the fridge until it is set.  Scoop out with a melon baller or small scoop and roll in cocoa powder.  Now taste one just to make sure that they are perfect.
　
If your chocolate is too soft and is not setting up then you can add 1 tablespoon of cocoa powder at a time until the chocolate thickens, combine thoroughly and let it set up in the fridge again.

Chocolate Mousse

This recipe is a chocolate lover's dream.  The original recipe calls for a serving of six but I find that this is very rich and can be divided into smaller portions.  I like to chill it and scoop it out with an ice cream scoop and then garnish with berries and mint.

Ingredients:
12 oz. bittersweet chocolate, chopped or one bag of chocolate chips
1 tsp ground cinnamon
1 cup pumpkin puree
3/4 cup light brown sugar
6 egg whites or 1/2 cup whipping cream

Directions

Melt the chocolate with the cinnamon in a double boiler over hot water and set aside. Mix the pumpkin puree and brown sugar in a food processor until smooth. Keep the machine running and slowly pour in the chocolate mixture. Using a stand mixer or whisk, beat the egg whites until they have formed soft peaks. Fold the chocolate mixture into the egg whites. Pour the mousse into 6 small serving bowls and refrigerate for at least 1 hour.  If doing this a day ahead, make sure to cover the mousse.  Enjoy!

I found the original recipe on the Dr. Oz website.  http://www.doctoroz.com/videos/chocolate-avocado-mousse