1. In small saucepan, heat milk to a simmer over medium-high heat; remove from heat and whisk in chocolate until melted. Whisk in vanilla extract. Makes about 3¼ cups.
2. In blender, purée raspberries and 3 tablespoons water; strain through fine-mesh strainer and discard solids. In small bowl, stir whipped topping and 2 tablespoons raspberry juice.
3. Serve hot chocolate topped with whipped topping.
Chef Tip: Refrigerate remaining raspberry juice in an airtight container up to 1 week. Remaining juice can be used to color drinks, plain yogurt or whole grain pancakes. Try this process with other fruits
- 12 g Fat
- 7 g Saturated Fat
- 0 g Cholesterol
- 104 mg Sodium
- 29 g Carbohydrates
- 4 g Fiber
- 15 g Sugars
- 11 g Added Sugars
- 5 g Protein
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Nutritional Information
- 12 g Fat
- 7 g Saturated Fat
- 0 g Cholesterol
- 104 mg Sodium
- 29 g Carbohydrates
- 4 g Fiber
- 15 g Sugars
- 11 g Added Sugars
- 5 g Protein
Directions
1. In small saucepan, heat milk to a simmer over medium-high heat; remove from heat and whisk in chocolate until melted. Whisk in vanilla extract. Makes about 3¼ cups.
2. In blender, purée raspberries and 3 tablespoons water; strain through fine-mesh strainer and discard solids. In small bowl, stir whipped topping and 2 tablespoons raspberry juice.
3. Serve hot chocolate topped with whipped topping.
Chef Tip: Refrigerate remaining raspberry juice in an airtight container up to 1 week. Remaining juice can be used to color drinks, plain yogurt or whole grain pancakes. Try this process with other fruits