Hot Chocolate French Toast · 2016-11-11 · 3. To make the French toast: In a glass measuring cup...
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DIY Projects & Recipes What you’ll need: For French Toast • 1 Cup canned coconut milk (may sub 2% milk or whole milk) • 2-4 Tbsp Ghirardelli Ground Cocoa • 3 Large eggs • 2 Tbsp vanilla extract • 1/4 tsp Salt • 4 Tbsp butter (may sub coconut oil) • 8 Thick slices of challah bread (or your favorite French toast bread) For Hot Cocoa Ganache • 3/4 Cup canned coconut milk (may sub heavy cream) • 9 oz. Ghirardelli Semi-sweet chocolate chips • 1 Tbsp unrefined coconut oil (or butter) • 2 tsp Instant cocoa powder For Topping • Coconut whipped cream (or regular whipped cream) • 1 Bag small marshmallows • Crunch Coconut Chips How It’s Done: 1. To make the ganache: In a microwave safe bowl add the cream, coconut oil and chocolate. Microwave on 30 second intervals, stirring after each until smooth. Stir in the instant cocoa until dissolved and smooth. 2. Place this in the freezer for 15 minutes or the fridge for 30 minutes, but no longer. You want to be able to spread or drizzle the ganache. 3. To make the French toast: In a glass measuring cup or medium size microwave safe bowl, add 1 cup of coconut milk. Microwave the milk for 2-3 minutes or until the coconut milk is hot. Stir in 3-4 tablespoons of hot cocoa mix. Let cool 5 minutes. 4. Whisk together the eggs, vanilla and salt, then add the hot chocolate mixture. When combined, pour into a 9x13 pan. 5. Grab your ganache from the freezer and use a spoon to carefully spread the ganache over one side of all the slices of bread (You will not use all the ganache). Sandwich the slices together to make four sandwiches. 6. Place the sandwiches in the hot cocoa egg mixture, cover the pan and place in the fridge for 15 minutes. After 15 minutes, flip the sandwiches over so the other side of the sandwich is now in the egg mixture. Place back in the fridge for 15 minutes or let it sit overnight. 7. When ready to cook the French toast: Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the French toast in small batches until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately with coconut, whipped cream, marshmallows, toasted coconut and topped with a good drizzle of ganache. Enjoy! Hot Chocolate French Toast
Transcript of Hot Chocolate French Toast · 2016-11-11 · 3. To make the French toast: In a glass measuring cup...
DIY Projects & Recipes
What you’ll need:For French Toast
• 1 Cup canned coconut milk (may sub 2% milk or whole milk)
• 2-4 Tbsp Ghirardelli Ground Cocoa
• 3 Large eggs
• 2 Tbsp vanilla extract
• 1/4 tsp Salt
• 4 Tbsp butter (may sub coconut oil)
• 8 Thick slices of challah bread (or your favorite French toast bread)
For Hot Cocoa Ganache
• 3/4 Cup canned coconut milk (may sub heavy cream)
• 9 oz. Ghirardelli Semi-sweet chocolate chips
• 1 Tbsp unrefined coconut oil (or butter)
• 2 tsp Instant cocoa powder
For Topping
• Coconut whipped cream (or regular whipped cream)
• 1 Bag small marshmallows
• Crunch Coconut Chips
How It’s Done:1. To make the ganache: In a microwave safe bowl add the cream, coconut oil and chocolate. Microwave on 30 second intervals, stirring after each until smooth. Stir in the instant cocoa until dissolved and smooth.
2. Place this in the freezer for 15 minutes or the fridge for 30 minutes, but no longer. You want to be able to spread or drizzle the ganache.
3. To make the French toast: In a glass measuring cup or medium size microwave safe bowl, add 1 cup of coconut milk. Microwave the milk for 2-3 minutes or until the coconut milk is hot. Stir in 3-4 tablespoons of hot cocoa mix. Let cool 5 minutes.
4. Whisk together the eggs, vanilla and salt, then add the hot chocolate mixture. When combined, pour into a 9x13 pan.
5. Grab your ganache from the freezer and use a spoon to carefully spread the ganache over one side of all the slices of bread (You will not use all the ganache). Sandwich the slices together to make four sandwiches.
6. Place the sandwiches in the hot cocoa egg mixture, cover the pan and place in the fridge for 15 minutes. After 15 minutes, flip the sandwiches over so the other side of the sandwich is now in the egg mixture. Place back in the fridge for 15 minutes or let it sit overnight.
7. When ready to cook the French toast: Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the French toast in small batches until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately with coconut, whipped cream, marshmallows, toasted coconut and topped with a good drizzle of ganache. Enjoy!
Hot Chocolate French Toast
