rich and creamy homemade hot chocolate

We've had a LOT of snow lately.  And cold, as in zero degrees, which of course made getting around a little slippery.  Ice dams, icicles, snow melting, then freezing, and then more snow.  It's a real winter this year - and once again I came in from a walk thinking of the hot chocolate I like to make on days like this.   

It's silky.  It's rich, and thick, and when you lick the last of the chocolate from the rim of your cup, the inside is glazed with it.  

I adapted this from a wonderful recipe of Sherry Yard's, but reduced the milk so that the hot chocolate was even thicker.  A demitasse is enough for me ( if I had a demitasse cup, which I don't) - I only pour a third of a cup at a time, and that's just enough.  It reheats beautifully on low heat - what a treat for breakfast this morning!

To make about 4 smallish servings:

4 oz. coarsely chopped bittersweet chocolate (I used Ghirardelli 60%)
1/2 cup heavy cream

Toss the chocolate into your food processor and whiz it until the chocolate looks like little crumblike pellets.  Place the chocolate into a heat-proof bowl.

Heat the cream to boiling, pour over the chopped chocolate, and let sit 2 minutes,  then stir with a spoon until chocolate is melted.

In another pan, heat until hot:

3/4 cup milk
1/2 cup heavy cream

Whisk in:
1 T. good unsweetened cocoa powder ( I used Ghirardelli again)
and the bowl of melted chocolate ganache.
You can also add a tablespoon or so of Godiva Chocolate liqueur, if you want.

Serve immediately in warmed cups with a little whipped cream dusted with cinnamon - but  I love it straight, hold the cream.

Happy Winter!

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!

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.

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