Today’s Recipe: White Truffle Hot Chocolate

Move over cocoa. There’s a new “go-to” drink when you want to warm
up. White Truffle Hot Chocolate will warm you up in a delicious way
with a homemade topper that will impress.

Studio 5 Contributor Amy Richardson shares her recipe for White
Truffle Hot Chocolate with Raspberry Italian Meringue.
White Truffle Hot Chocolate with Raspberry Italian Meringue
2 1/4 cups milk
1/4 cup sugar
1 tbsp cornstarch
4 Lindt White Chocolate truffles or 1.25 oz white chocolate, broken into pieces
Shaved white chocolate and fresh raspberries for garnish

In a medium sauce pan, whisk together sugar and cornstarch. And a small amount of milk
and whisk until smooth. Stir in remaining milk, and cook over medium high heat. Stirring
constantly until it comes to just a boil. Remove from heat and stir in chocolate. Pour into
evenly into individual cups and serve with Raspberry Italian Meringue. Garnish with shaved
white chocolate and fresh raspberries.

Makes 4 servings

Raspberry Italian Meringue
2 cups light corn syrup
3 egg whites
1/2 tsp salt
2 cups powdered sugar
4 tsp pure vanilla extract
1/2 tsp raspberry extract

In a large bowl, mix together corn syrup, egg whites and salt on high speed for 10 minutes.
On slow, add the powdered sugar until thoroughly incorporated. Add extracts and beat
until well blended.

Store in refrigerator up to one week. Or freeze up to one month.

* Use this in any recipe that calls for marshmallow creme.

Recipes by Amy Richardson

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