GMA Recipe: Campton Place Hot Chocolate

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Campton Place Hot Chocolate
From chef and author, Sherry Yard
December 25, 2003

If you're a fan of chocolate desserts, you'll fall in love with Sherry Yard's latest creations. Yard, the executive pastry chef at Wolfgang Puck's Spago at Beverly Hills, shared some of her most amazing chocolate dessert recipes with Good Morning America.

The following collection of Yard's recipes come from her new book, The Secrets of Baking. The recipe book is packed with everything from chocolate ganache to fudge fondue.

Sherry made a bunch of her recipes on GMA. They include Master Ganache, Campton Place Hot Chocolate, Chocolate Whipped Cream, Fudge Fondue, Chocolate Short Dough and Truffles.

All recipes are exerpted from Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard © 2003, Houghton Mifflin Co.

Yard's hot chocolate is a decadent treat. Check out the variations on her basic recipe below.

Ingredients

2 cups whole milk

1/2 cup cream

2 tablespoons unsweetened

Cocoa powder

1 recipe Master Ganache

1/2 teaspoon TÌa Maria or

Vanilla extract

1/2 recipe Chocolate Whipped Cream

Chocolate shavings for serving (optional)

Directions

1. Bring the milk and cream to a boil in a small saucepan over medium heat. Add the cocoa powder and whisk or blend with an immersion blender to dissolve. Remove from the heat and add the ganache. Let sit for 1 minute, then stir until well combined, about four minutes. Stir in the TÌa Maria or vanilla.

2. Serve the hot chocolate right away as is or store it covered in the refrigerator for up to 2 weeks. It can be reheated easily on the stove top or in the microwave. If you wish, top with Chocolate Whipped Cream and chocolate shavings.

Yield: Five 8-ounce cups or mugs.

Variations

Fudge Iced Pops:
Cool the hot chocolate and pour it into small paper cups. Cover the cups with plastic wrap and insert a Popsicle stick. Freeze overnight, or until it is completely solid. Remove the ice pops by rubbing the cup with warm hands. If they don't pop right out, tear the cups away. To serve, put on your bathing suit and take the ice pop out to the backyard.

Frappé:
Freeze the hot chocolate in ice cube trays. When solid, throw them in a blender and blend until smooth. Add cold coffee for a mocha frappé.

Recipes exerpted from Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard © 2003, Houghton Mifflin Co.