White hot chocolate with strawberry puree, whipped cream, & a syrup drizzle. Dessert in a cup.
Ingredients
Strawberry puree & syrup
- 5 cups fresh or frozen strawberries
- ¾ cup of that puree (for the syrup)
- ¼ cup water
- 1 cup cane sugar
Whipped cream
- 1 cup whipping cream
- 2 tablespoons icing sugar
- ½ teaspoon vanilla extract
Hot chocolate
- 1 cup cream (whipping cream is fine)
- 2 cups white chocolate chips
- 1 teaspoon vanilla extract
- The rest of the strawberry puree
- 6 cups milk
Method
Puree
If the berries are frozen, thaw them. Pour into a saucepan & cook on medium-low. Skim the foam. Cook until most of the liquid is gone & what’s left is thick.
Off the heat, puree with an immersion blender, or mash. Strain through a fine mesh strainer into a bowl.
Syrup
Take ¾ cup of the puree. Add ¼ cup water so you have about 1 cup of liquid. Pour into a pot with 1 cup sugar. Cook on low until it coats a spoon — drag a finger through it & the line should stay. Set aside.
Whipped cream
Whip 1 cup cold whipping cream with the icing sugar & ½ teaspoon vanilla, by mixer or by hand, on medium. Done when a soft peak holds on the whisk. Don’t keep going or it turns to butter. Set aside.
Hot chocolate
In a large pot on low, warm 1 cup cream with the white chocolate. Stir until melted. Stir in 1 teaspoon vanilla, then the rest of the strawberry puree, then the 6 cups of milk. Keep stirring until it’s as hot as you want it.
Pour into a cup. Top with whipped cream & drizzle the syrup.
