It’s cold. Get serious about hot chocolate. Try this one, and you’ll find it hard to go back to powdered mixes. Tis the season to indulge.
In a heavy saucepan, bring 1 cup cream to a low boil. Remove from from heat and whisk in 8 ounces of bittersweet or semisweet chocolate chips. When thouroughly mixed, pour through a fine mesh strainer into a glass container. This ganache mixture can be refrigerated for about 2 weeks.
When you’re ready to relax, heat 8 ounces milk. Whisk in 2 ounces of the ganache mixture. Add a few drops of vanilla in the bottom of your mug. Stir your hot chocolate in your mug.
- For extra spunk, add a sprinkling of cinnamon.
- For rich ‘french style’ hot chocolate, mix 4 ounces of milk with 4 ounces of ganache (or any other amount in a one to one ratio.) Can you handle this decadence?? (Made in this way, your hot chocolate will taste like the good stuff at B&O.)