Hot Chocolate, with Chocolate-Dipped Cherries and a Chocolate Almond Heart
2 cups skim milk
3 tablespoons unsweetened cocoa powder
2 packets Splenda or another non-calorie sweetener (or sugar to taste)
1 teaspoon vanilla
tiny pinch of cayenne pepper (optional)
4 maraschino cherries, with stems
1/2 ounce dark or bittersweet chocolate, melted
pinch of sea salt
1 tablespoon chopped almonds
In a saucepan, whisk together the milk, cocoa, sweetnener, vanilla and cayenne pepper. Heat over medium-low heat, whisking occasionally, until hot.
Meanwhile, pat the cherries dry with a paper towel. Dip each into the melted chocolate, then place on a baking sheet lined with a Silpat or parchment paper. Scrape the rest of the melted chocolate into a small zip-lock bag (since this uses such a tiny amount of chocolate, be sure to use every last bit). Snip the corner off the bag and squeeze the outline of two hearts onto the baking sheet. Squeeze the rest of the chocolate in squiggles to fill in the hearts. Sprinkle the chocolate with the salt and the almonds. Place the baking sheet in the freezer for 10-15 minutes for the chocolate to set and harden before eating.
Yields 2 servings.
Weight Watchers Points Plus Value: 4 points per serving (1 cup of hot chocolate, 2 chocolate-dipped cherries and 1 chocolate almond heart)
Recipe from Curly Girl Kitchen.