Rich Dark Cocoa

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By: Mairlyn Smith

When Cortez presented cocoa to the king of Spain it wasn't anything like what we drink today. The hot drink, loosely translated as "bitter water," was a concoction of cocoa, spices and water. If Cortez had this recipe, he would have become a hit in the Spanish Court. This adult version of an old favourite isn't too sweet - but it's still delicious enough to serve as a dessert.

Ingredients

1 cup (250 mL) low-fat soy milk or skim milk

1 tbsp (15 mL) cocoa powder

1 tbsp (15 mL) granulated sugar

1 oz (30 g) bittersweet chocolate, finely chopped

Preparation

In small saucepan, stir together 1 tbsp (15 mL) of the milk, cocoa powder and sugar to make paste. Whisk in remaining milk; heat over medium heat until hot. Stir in chopped chocolate until melted.

Makes 1 serving.

Tip: Dark chocolate was used in these recipes because of its high flavanol content. All recipes were tested with Baker's Bittersweet Chocolate, President's Choice Bittersweet Chocolate and Purdy's Dark Chocolate.

Serving(s): 1

Nutritional Information
Per serving: about
Calories	280
Fat (total)	12 g
Carbohydrate	41 g
Protein	12 g
Fibre	3 g
Sodium	128 mg

Also in this menu:

A chocoholic's dream

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