Monday, October 26, 2015

Better hot cocoa mix

In food processor:

break up about 6 oz of dark chocolate   (I had about 2 oz of a year-past-expiration 88% bar and a whole new bar of 85% German chocolate)
1/2 C sugar

pulse until small bits


1 C cocoa powder (I use natural process)
1 C powdered sugar
2 T corn starch

pulse again until it looks like hot chocolate mix ... store in a jar. 

To use, put 2-3 T per cup of milk, heat while stirring frequently.     Serve with marshmallows or whipped cream.     This is a DARK chocolate cocoa ... "too chocolaty" to my dark chocolate loving five year ... so use less powder or cut with milk for the kids.