Decadent Hot Chocolate
By America's Test KitchenPublished on December 8, 2011
Yield
Serves 4
Ingredients
Before You Begin
This is literally hot chocolate, filled with rich cream and chunks of semisweet chocolate. You can substitute 4 ounces of your favorite semisweet or bittersweet chocolate bar for the chocolate chips. For an adult treat, add a bit of Tía Maria, peppermint schnapps, Kahlúa, or Grand Marnier before serving. This recipe can be doubled.
Instructions
- Bring the milk, cream, cocoa powder, and sugar to a boil in a medium saucepan. Off the heat, stir in the chocolate and the vanilla. Cover, let the chips melt for about 1 minute, then whisk smooth before serving.
- To Make Ahead:Hot chocolate can be refrigerated, covered tightly with plastic wrap, for up to 24 hours before serving. Reheat in the microwave or in a medium saucepan set over low heat.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Before You Begin
This is literally hot chocolate, filled with rich cream and chunks of semisweet chocolate. You can substitute 4 ounces of your favorite semisweet or bittersweet chocolate bar for the chocolate chips. For an adult treat, add a bit of Tía Maria, peppermint schnapps, Kahlúa, or Grand Marnier before serving. This recipe can be doubled.
Instructions
- Bring the milk, cream, cocoa powder, and sugar to a boil in a medium saucepan. Off the heat, stir in the chocolate and the vanilla. Cover, let the chips melt for about 1 minute, then whisk smooth before serving.
- To Make Ahead:Hot chocolate can be refrigerated, covered tightly with plastic wrap, for up to 24 hours before serving. Reheat in the microwave or in a medium saucepan set over low heat.
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