Cocoa Rum Shooter

Cocoa (10 servings)

Ingredients:

• 12 oz dark chocolate, finely chopped
• ¾ cup 35% cream
• ¼ cup coconut sugar (may substitute white sugar)
• 3 ¼ cup whole milk
• 3 pieces Star Anise, smashed with a mortar and pestle
• ¼ tsp black peppercorns, whole
• ¼ tsp vanilla extract

Directions:

1. Place a medium-sized pot over medium heat and scald the milk with star anise and black peppercorns. Remove the pot from the burner and add the vanilla extract.
2. Place a large pot over medium heat, add the cream and heat until just before scalding. With the pot off the burner, add half of the finely chopped chocolate and use a whisk to combine into a smooth mixture. Add the remaining chocolate and do the same to create a smooth mixture. Add coconut sugar and combine until melted evenly.
3. In 3 stages, strain the scalded infused milk into the chocolate mixture, making sure to stir well until evenly combined using a whisk. Keep warm until service. Stir just before serving.

Marshmallow Fluff

Ingredients:

• 1 Cup 35% cream
• 2/3 cup Marshmallow cream

Directions:

In a stainless steel bowl, whisk the cream to soft peaks. Add marshmallow cream and whisk slowly until combined with small marshmallow chunks.

Assembly (per glass)

• 1 tbsp Rum (best quality)
• ½ cup hot cocoa
• 1 Tbsp marshmallow fluff
• Freshly grated nutmeg

Place rum in a medium sized wine glass and add hot cocoa. Place a dollop of marshmallow fluff on top of the chocolate and top with freshly grated nutmeg. Serve immediately.

Recipe copyright Roger Mooking 2012