There a some gifts I look forward to all year: Tina's Toffee, Carol's Pear Honey and Fruit and Nut Bread, Connie's cookie tin. All are delicious and as much a part of my Christmas as the ubiquitous lack of snow and the caged in Nativity scene along Ocean Ave. Homemade gifts are far more intimate than a gift card are often cheaper and definitely less guilt inducing. "Oh, a gift card...thanks." Like a specter of Holidays past, those words echo in my head.
Shudder.
A bad gift is quite possibly worse than no gift at all, emphasizing a lack of concern, understanding, or knowledge of the person receiving it. I obviously have a little gift giving anxiety. Hot Cocoa Mix and Hot Fudge Sauce are the balm to my Holiday wounds. They're simple, delicious, and do not taste like it came from a jar AT ALL. These are a chocolatey treat that's delicious all year round.
Hot Fudge sauce:
Yields 2 1/2 cups
4 ounces bittersweet chocolate, chopped
3 tablespoons butter, unsalted
2/3 cup heavy cream
1 tablespoon cornstarch
1/4 cup unsweetened cocoa powder
1/3 cup dark brown sugar
6 tablespoons light corn syrup
Pinch of salt
1 tablespoon vanilla extract
1/3 cup dark brown sugar
6 tablespoons light corn syrup
Pinch of salt
1 tablespoon vanilla extract
Melt the chocolate and butter very slowly in a double boiler. Meanwhile, heat the cream to a simmer in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the cream. Add the sugar, corn syrup, cocoa powder and salt and mix until smooth. Mix the corn starch with equal parts water, and stir into the chocolate. Turn the heat up and stir until mixture starts to simmer (barely boil); adjust heat so that sauce is just maintained at the simmer point, stirring occasionally. Allow sauce to simmer for about 5-10 minutes. Remove from heat and cool for 15 minutes. Stir in the vanilla and serve warm over ice cream.
Spicy Hot Cocoa Mix
Ingredients:
2 cups unsweetened cocoa powder (I used Valrhona)
1 cup semi sweet chocolate, either small chips or finely chopped
1/2 cup brown sugar, packed
1/4 cup white sugar
1/4 cup vanilla sugar (I bought the crystalized kind because it creates a lovely sparkle, but you and always do white sugar plus a scraped vanilla bean.)
1 1/2 teaspoon espresso powder
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/4 teaspoon salt
Directions:
Whisk the ingredients together. To make an 8 oz cup (which is honestly enough for 2-3 people), mix 3 tablespoons of the mix with a dash of milk to form a paste. Gently heat the paste over medium-low heat until the chocolate bits start to melt. Add an additional cup of milk and stir until hot and steaming. Pour into cups and top off with a dash of heavy cream. Enjoy!
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