This is not your average hot cocoa recipe. This is a recipe for those of us who’d prefer to bath in our chocolate, those who’ve petitioned to have the FDA declare chocolate to be its very own food group.
It’s important to allot time for this recipe; using a double boiler is never quick. Have several tasting spoons available, as you’ll want to make sure you’ve got just the right amount of vanilla/cream/chocolate ratio…again, and again, and again.
This is more of a warmed, liquidy ganache than the hot chocolate we’re used to sipping on. This stuff is thick and will single handedly destroy any chance of success your diet may have once had.
Saturday Night Hot Chocolate
The Stuff You’ll Need: a double boiler (either a Bain Marie or a large bowl set over a pot of water); several tasting spoons; a wooden spoon for stirring; knife and cutting board
The Grub You’ll Need:
3 1/2c whole milk
1/2 round Abuellita chocolate
1 bar Hershey’s Special Dark chocolate
1 bar Hershey’s Milk Chocolate
1 pkg powdered hot cocoa mix (no marshmallows)
1tsp each: ground cinnamon, ground nutmeg, ground chili powder (yes. really. chili powder. trust me.)
1/4 tsp salt
Optional: 1/2c Godiva White Chocolate Liquor or Frangelica or Kahluah or Bailey’s Irish Creme or all of them…
What You’ll Do:
1) begin to heat the water in your double boiler with the bowl in place (for Bain Marie: begin to heat on med/high heat)
2) give all of your chocolate a rough chop, but keep them separated.
3) add the milk and cream to the double boiler first, warming for five minutes. After five minutes of warming, add half of each kind of chocolate and the package of cocoa powder. Also add the vanilla, spices, and salt at this time. Stir slowly and constantly while the chocolate melts. When all is well melted, taste your mixture. Add the rest of the chocolate (if you want a more “milky” hot chocolate, don’t add anymore Abuelita or Special Dark. If you prefer a less “nutty” flavor, omit just the second half of the Abuelita…)
4) add the liquor last, after everything is well melted and stirred. Use a ladle to pour into serving cups; top with sweet cream. Drink this while it’s warm, because when it cools, you’ll need an ice cream scoop…
…and in other news, here’s Laura’s latest posting. 🙂