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Traditional Chocolate Paste and Spread
To create a delectable paste, blend 3 parts chocolate powder with 1 part of your chosen liquid—be it water, wine, or even a fine oil for a dressing.
Gently warm the mixture until the chocolate has fully melted, stirring occasionally.
For a thinner consistency, simply add more of your selected liquid until the desired texture is achieved. Note that the mixture will continue to thicken as it cools.
This versatile spread pairs beautifully with cheeses and breads, and serves as a sumptuous base for a variety of recipes.
Hot Chocolate
Begin with a traditional paste by mixing three tablespoons of chocolate powder with one tablespoon of your choice of milk or milk substitute. Warm the mixture gently, stirring until the chocolate has fully melted.
Gradually add 8 oz of warm milk (or your preferred milk substitute) and stir until smooth and creamy. Enjoy!
THAT Chocolate Mousse and Ice Cream
Start by preparing a traditional paste. Combine 1/2 cup of chocolate powder with 2-3 tablespoons of whipping cream. Warm the mixture gently, stirring until the chocolate is completely melted and smooth.
In a chilled bowl, add the room-temperature chocolate paste to additional whipping cream.
Whip Until Stiff Peaks Form
Using a mixer on high speed, whip the cream until stiff peaks form. Take care not to leave the mixer unattended, as whipped cream can transform from fluffy clouds to a curdled texture in mere moments.
Enjoy right away or you can Refrigerate or Freeze it.
Should the whipped cream become over-mixed and lumpy, do not despair. Simply add fresh, unwhipped cream, one tablespoon at a time, using a wire whisk or your mixer on low speed until the mixture smooths out. You may then re-whip the cream as needed. Interesting note: the solid portion of over-whipped cream is, in fact, butter!
**You can also make this with adding the chocolate powder directly to the whipping cream without making the paste first for a texture more like chocolate chip mousse or ice cream.