I saw Giada De Laurentiis make this on her show recently and thought it was a fun twist on regular hot chocolate. I used coconut milk in my version of it because I’ve been on a coconut kick lately. But feel free to use whatever milk is your favorite. The other thing I changed was that I strained the strawberries to remove (most of) the seeds, it resulted in a smooth, velvety mouth feel. What I loved most about this hot chocolate recipe was the sweet smell of strawberry you get just before you take a sip. Such a lovely surprise!
To make the strawberry hot chocolate: In a blender puree the strawberries, strain through a sieve to remove the seeds and return it to the blender. Then add the coconut milk, cocoa powder and sugar to the strawberry puree. Blend until smooth. Transfer the mixture to a medium saucepan and add the chocolate chips. Heat over medium heat, stirring occasionally, until the mixture is smooth and the chocolate has melted, about 8 minutes. Serves 4.
Enjoy with my Pumpkin Pecan Scones stuffed with Orange Mascarpone Cream for an indulgent evening treat! To make the orange mascarpone cream, beat all ingredients together until smooth.
Strawberry Hot Chocolate:
3cups unsweetened coconut milk
1/2cup unsweetened cocoa powder
12 medium (about 8 ounces) strawberries, hulled and halved or 12 whole frozen strawberries, thawed
1cup semi-sweet chocolate chips
Orange Mascarpone Cream:
1/2cup heavy cream
1tsp vanilla bean paste (or vanilla extract)
1tbl orange sugar