The combination of hot chocolate and espresso is enjoyed in Spain and throughout Europe. This version shows off the chocolate with a hint of orange and isn't as sweet as traditional American-style cocoa drinks.
2/3 cup boiling water
2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped
1 1/3 cups 1% low-fat milk
1 cup brewed espresso or strong coffee
1/4 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1 2-inch piece orange rind strip
1/4 cup frozen fat-free whipped topping, thawed
Cocoa powder (optional)
How to Make It
Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Chocolate Therapy: Indulgent Recipes to Lift Your Spirits
This was awesome! I am a big fan of dark chocolate, I find milk chocolate to be overly sweet, so where others found this bitter it was really perfect for me. I also used regular whipped cream because it was what I had on hand. This added a bit of sweetness to slightly bitter taste. Everyone I servered this thought it was unbelievably good. Would make over and over again.
I tweaked it to our taste and it was very good but realistically made two mug servings. I used half and half instead of 1% milk, added two tbs white sugar, a few drops of vanilla extract and topped it with freshly whipped cream.