All content copyright Katrina Hall 2008 through 2017

Saturday, November 6, 2010

silky, rich homemade hot chocolate




It's a brownish day, as so many November days are. No longer russet, but dried and curled , leaves flutter from the oak trees everywhere. I never realized how many oaks there were, and I miss the brilliance of the yellows and oranges on the maples that we had until very recently. A definite chill in the air, and an overcast, cloudy day led me straight into the kitchen for a bracing, silky, over-the-top delectable homemade cup of hot chocolate. There are times when only chocolate can lighten the day, and I'm happy to report that that rich, creamy cuppa ( with a little whipped cream stirred in at the last minute) has me warmed and smiling as I tackle the pre-holiday clean-up.
To make two or three cups of hot chocolate:
4 ounces finely chopped Ghirardelli 60% bittersweet chocolate
1/2 cup heavy cream
3/4 cup milk
another 1/2 cup heavy cream
1 T. Ghirardelli unsweetened cocoa powder
homemade unsweetened whipped cream ( optional)
Place chopped chocolate in a microwave safe china bowl.
Heat the 1/2 cup of cream to a boil, and pour over chopped chocolate.
Stir until chocolate and cream are fully melted together.
In a pan, heat the milk and 1/2 cup heavy cream, then whisk in the unsweetened cocoa powder.
Add the melted chocolate/cream to the milk mixture, stir, and serve in a prewarmed cup, with a little dish of whipped cream on the side .
If you need to reheat, pop into a microwave for a minute before serving.
Indulge, unwind, and smile!



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