Omanhene Hot Mocha

Makes 2 to 3 servings.

This recipe was submitted by Stephanie Zonis for Omanhene.

Away with powdered mixes! This is the real stuff—rich and smooth and just perfect for a cold afternoon or evening. If you like, garnish each serving with some lightly sweetened whipped cream.

8 ingots (0.7 oz. each) Omanhene dark milk chocolate, finely chopped
1-1/3 c milk
2/3 c heavy cream
1 Tbsp. granulated sugar (or to taste)
2 tsp. instant coffee
1 tsp. pure vanilla

In medium heat proof bowl over hot water on low heat, melt chocolate, stirring often, until almost smooth. Remove from heat; whisk until completely smooth.

In small, heavy bottomed saucepan, combine milk, cream, and sugar. Warm over low heat, stirring often, just to simmer. Quickly stir in coffee to dissolve. Remove from heat.

Add small amount of hot liquid to melted chocolate, whisking in well until smooth (if Chocolate "seizes" and refuses to smooth out, try adding a bit more liquid). Very gradually add remaining hot liquid, whisking until smooth after each addition. Scrape bowl occasionally with rubber spatula.

If necessary, return to pot and reheat over low heat, stirring often, until very hot. Stir in vanilla. Serve at once.

Reprinted with permission from Omanhene Cocoa Bean Company

Desserts Made from Ghananian Chocolate

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This page modified January 2007

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