The Little Nell Hot Cocoa Recipe
Daily Value: 24%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||11µg||3%|
|Fatty acids, total monounsaturated||10g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Hot cocoa and skiing: you can’t have one without the other. With this in mind, executive pastry chef Danielle Riesz of five-star ski resort The Little Nell in Aspen, Colo., created a classic cocoa recipe that is sure to warm anyone up after a long day in the snow. Using Trudelia chocolate, cocoa powder, half-and-half, granulated sugar, and a pinch of salt, Riesz crafts an irresistible cocoa that is as idyllic and delightful as the snowy slopes of Aspen. It has all the joys of skiing on a brisk winter day — without any of the challenge!
- 2 cups half-and-half
- 2 tablespoons granulated sugar
- 1 tablespoon extra brute cocoa powder
- 1.5 ounce 58 percent Trudelia chocolate
- Pinch of salt
Bring the half-and-half to boil, and whisk in sugar. Bring back to a boil. Whisk in cocoa powder, chocolate, and salt.
Recipe DetailsServings: 2
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