Chef David has whipped up some Raspberry Cocoa to keep you warm!
1 cup 2% milk
⅓ cup white sugar
2 tablespoons unsweetened cocoa
1 tablespoon vanilla
¼ teaspoon salt
2 ounces semi-sweet bakers chocolate, chopped fine
1 cup whipping cream
¼ cup icing sugar
2 teaspoons raspberry drink crystals
With an electric mixer, whip the cream, icing sugar and raspberry drink crystals until firm. Put aside.
In a heavy pot, scald milk over medium heat. Then add sugar, cocoa, vanilla and salt. Stir until smooth then reduce the heat to simmer.
Add chocolate and stir until completely melted.
Remove from heat, stir in raspberry whipped cream and return to simmer until hot. Serve immediately.
Makes 2 - 8-ounce portions