1. Heat milk and sugar to just below a boil. Remove from heat and add chocolate. Let stand 2 minutes. Transfer to a blender and whip until frothy. Add creme de cacao if desired. Serve hot. Be sure to use a top-quality white chocolate instead of a "coating chocolate." Daskalides, Callebaut and Lindt are good choices, available at Treasure Island food stores and specialty markets. Recipe by: Marni Tuttle
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 1|
|Calories from Fat: 396 (37%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 26.9g||134 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 44.1mg||14 %|
|Sodium 197.9mg||7 %|
|Potassium 706.2mg||19 %|
|Total Carbohydrate 159.7g||47 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 158.5g|
|Protein 14.9g||21 %|
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Calories per serving: 1075
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