This chocolate is white hot - in a good way! Mix things up and share a mug of this homemade cocoa and whipped cream with your kids. Whole raspberries pink things up for a sweet Valentine's Day.
What You Need:
- 1 8-ounce container of fresh raspberries
- 3 tablespoons sugar, divided
- 2 cups milk
- 2 cups cream, divided
- 6 ounces (1/2 bag) white chocolate chips, found in the baking section of your grocery store
What You Do:
- In a small saucepan over medium low heat, stir together the raspberries and 1 tablespoon sugar and cook until the raspberries burst and the sugar dissolves in the berry juices!
- With a strainer set over a bowl, pour the mixture into the strainer; use a rubber spatula to push against the wire mesh to release as much liquid as possible. Set aside.
To make the hot chocolate:
- In another saucepan over medium heat, combine the milk and one cup cream. Remove from heat immediately upon reaching a simmer and whisk in the white chocolate chips until melted.
- Add 1-2 tablespoons of the raspberry puree to flavor the hot chocolate.
T o make the whipped cream:
- In a stand mixer fitted with a whisk attachment, add the remaining one cup cream, 2 tablespoons sugar, and 3 tablespoons of the raspberry puree and whisk on high until medium peaks are formed.
- Divide the cocoa into 4-6 mugs and top each with a dollop of whipped cream.
If you make this for Valentine’s breakfast, consider refrigerating some of the whipped cream to top on brownies later that evening for Valentine’s dessert!
By Mindy Wright
Mindy Wright is a children's cooking instructor and owner of Patacake Parties.
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