1 tablespoon espresso or instant coffee powder, optional
1 cup whipping cream
1 teaspoon vanilla
Chocolate bars will retain their square shape during their stint in the microwave oven, but a quick stir will show that the chocolate is indeed liquefied. Don`t use high power for melting chocolate, you could burn it.
1Put chocolate, butter, confectioners` sugar, granulated sugar, cocoa and optional espresso in 4-cup measure. Microwave with 350 watts until chocolate and butter are melted and mixture is well mixed, stirring every minute, for 4 to 5 minutes. Mixture will be grainy.
2Use metal whisk or spoon to beat mixture well until very thick, about 2 minutes. Slowly beat in cream until fudge is smooth. Beat in vanilla. Reheat with 350 watts, if necessary, and serve warm.
What do people expect when they order a Hot Toddy? Not the original Jerry Thomas version; those are gross, says Jeffrey. Give your guests something flavorful that really warms them up. Start with a good Scotch Whisky and layer on lemon juice, ginger honey syrup and pimento dram. That is something worth drinking on a cold winter night!
Hot Way to Make Iced Coffee
On your way to class and don't have much time to make your iced coffee? Boston University student and CHOW.com intern Austin Pohlen shares an easy way to avoid diluting your coffee while still chilling it quickly, so you stay on schedule. This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home.