hot chocolate!

This is the silkiest, most delectable hot chocolate I've ever had. I've tasted some hot chocolates that were so thick and rich, I thought I was drinking chocolate icing - not true of this recipe, which is adapted from Sherry Yard's recipe in The Secrets of Baking. And while I served this in a cafe au lait bowl, a demitasse would be plenty for me.

So let the winter winds blow, and the snow pile up - grab a mug of this hot chocolate and head outside to raise a toast to January!

To make:

4 ounces finely chopped bittersweet chocolate ( I used Ghirardelli 60% )

1/2 cup heavy cream

Finely chop chocolate, or chop coarsely and throw into the food processor until the chocolate looks like little crumbs, see photo above.

Place chocolate in microwave-safe china bowl.

Heat cream to boiling and pour over chocolate.

Let sit 5 minutes, then slowly mix together until chocolate is melted completely.

In another pan heat:

3/4 cup milk

1/2 cup heavy cream

Add when hot:

1 T. good, unsweetened cocoa powder and whisk in.

Add the cocoa powder mix to the melted chocolate mix and whisk gently.

Add 1 t. Godiva Chocolate Liqueur

If the mixture isn't piping hot, microwave for a minute, then pour into bowls, mugs,

or demitasse cups.

Serve as is, or with a spoonful of unsweetened whipped cream.

Featured in TasteSpotting!