This is an adaptation from Nigella Lawson, Two Red Bowls and a Chocolate recipe.
It's the perfect Holiday dessert. You are more than welcome to enjoy it with a spoon!
It may appear to be complicated for a New Chef or Baker but I love desserts that make you look and feel like a Professional.
This is definitely a Decadent Dessert to impress your guests.
This Drinking Chocolate and Homemade Peppermint Cubes
Here;s what you'll need:
Preheat the oven to 275 degrees.
1 - 9" X 13" Baking Pan lined with Parchment Paper cut to hang 2" over all 4 sides. I cut 2 separate pieces.
Make the Peppermint Cubes ahead of time to serve with the Chocolate.
1 C Sweet Rice Flour (Mochiko Flour)
1 C Granulated Sugar
1/2 tsp Baking Powder
1 C Water
3/4 C canned Coconut Milk
1/2 tsp Peppermint extract
1/4 tsp Vanilla
Red Food Coloring
In a Large Bowl: (Dry Ingredients)
In another Bowl: (Wet Ingredients)
Add to Dry Ingredients.
Whisk until Creamy Smooth, eliminating any Lumps.
Spoon into the Pan.
Using a Toothpick:
Swirl in Red Food Coloring to achieve desired Pink and White effect.
Cover with Foil.
Bake 60 minutes.
Remove Pan to a rack and Cool Completely, overnight.
Lightly Dust a Flat Surface with Cornstarch.
Lift out of the Pan using the overlapping Parchment Paper.
Transfer to the Surface by sliding it off of the Paper.
Dust the top with additional Cornstarch. (a Sieve works well)
Cut into 1" Cubes.
Lightly Dust again.
Transfer to a Serving Platter.
Top off the Chocolate with a few Pieces.
This Drinking Chocolate:
2 1/4 C Whole Milk
1/2 C Unsweetened Cocoa Powder
1/4 C Granulated Sugar
1 1/2 tsp Cornstarch
In a Saucepan on Medium Heat:
Cook while Whisking constantly until it begins to bubble and thicken.
Remove from Heat.
Spoon into Holiday Mugs.
Top with a few of the Peppermint Cubes.
You may want to eat it with a Spoon!
Peace in the Kitchen!