Ingredients for Chocolate Intemperance
- Dutch Processed Cocoa Powder
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- Water
- 1 teaspoon vanilla extract
- 3 cups milk (whole milk recommended)
- Semisweet Chocolate
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How to Make Chocolate Intemperance
- In a medium saucepan, whisk together the sugar, cocoa powder, salt, and cornstarch until smooth.
- Gradually whisk in the milk until fully combined, ensuring no lumps remain.
- Add the chocolate chips and optional cinnamon or espresso powder. Stir constantly over medium heat.
- Bring the mixture to a simmer, whisking continuously to prevent sticking and burning. Continue to simmer for 2-3 minutes, or until the chocolate is melted and the mixture has thickened.
- Remove from heat and stir in the vanilla extract.
- For a hot chocolate, pour into mugs and enjoy immediately.
- For a chocolate smoothie, let the mixture cool completely, then blend with ice until smooth and creamy.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
179g
Fat
63g
Carbs
22g
