It's not that hot chocolate is hard to make...especially if you go for the little packets of powder. But there's definitely something seriously straightforward about making a fresh cup with only two high-quality ingredients that makes it much more likely to enjoy a cup every night between now and the new year.
This weekend is shaping up to be another cold and blustery, snow-filled couple of days. The kinda weekend where you never manage to actually put on shoes, cause there's no way you're going outside. The kind of weekend where you take on an indoor project with all kinds of immediate rewards...like perfecting the ultimate chocolate chip cookie.
If you search the world far and wide, you'll find no bigger chocolate chip cookie fan than me. As far as desserts go, I say cookies. As far as cookies go, I say chocolate chip. And, as far as chocolate chip cookies go, I'd always said classic Toll House, with a few slight modifications.
Until four years ago, when I discovered these.
I like pie. I like cake. I really like cookies, and I'm quite partial to milkshakes.
But I love brownies. Like cantsaynowontstopeatingthem love brownies. They're dense and chewy, a bit bitter, and the perfect mix between baked goods and candy: all of the sugar and none of the calorie-wasting flour. (Which I'll deny saying when we start to talk pizza crust, so don't even try...)
You, saavy internet user, have likely seen all kinds of awesome cakes over the last few years: the architectural, the sculptural, the realistic, the pop culture-inspired... You've seen the TV shows and the competitions, and perhaps have even played with fondant and modeling chocolate a bit yourself.
So, if you're
I'm not a huge dessert guy. I mean, I like sweets as much as anyone, but I don't crave them often, and would much rather waste the calories on salty, savory foods than baked goods.
Well, except for one thing: pudding. Well, doughnuts, too, but those aren't really desserts. But pudding, mousses, chantilly creams, custards, and other whipped and airy delicious sauces in a bowl? Gimme please.
So, last night, I tried this chocolate mousse. It was the most amazing one I've ever tried, took me four minutes to make, and involved only two ingredients.
Everyone who loves Nutella can tell you the story of the first time they tasted it. While some of us may have grown up eating this chocolate-y, nutty spread, many sought it out after reading about it, seeing it in a recipe, or with the help of some tastebud loving friend. Me? I first tried it in a restaurant when I was in college, warmed into a ganache-y type thing as a dipping sauce for sopapillas. If only it were a bit more spreadable...
It's really cold today. There's snow in 49 states, and I'm doing everything I can not to turn on the thermostat before the program kicks it on at 3:30. And I need something warm to make it through. Not coffee. Not tea.
I need hot cocoa.
But I can't stand instant cocoa mix. Even the fancy ones are way too water-y. I need to be prepared for days like this.
I need to make my own.
I know what you're saying...Really, Chris? This is just some weird she vs. him deal in which partners try to compromise for Valentine's. But, no, it's not about combining these things because beer and chocolate are [traditionally] masculine and feminine, historically, because, as ManMade often argues, those lines simply don't matter anymore. It's about things that taste good...I mean, think about it. The malt and chocolate combination go way back to the days of the phosphate and the soda shop, and microbrews have been creating chocolate stouts and porters for decades.
Beer can be every bit as complex as wine, and aches to be paired with food.