Name: Dipping Hot Chocolate
Total time: 5 min
Ingredients: ¼ cup heavy cream or half-and-half; 2 tablespoons unsweetened cocoa powder; 2 tablespoons sugar

Why This Recipe Works

This recipe is inspired by thick European-style hot chocolates (known in Italy as cioccolata calda and in Spain as chocolate a la taza) meant for dunking cookies or churros. Though European versions sometimes use melted chocolate, this recipe uses a blend of cream, cocoa powder, and sugar, for a template that lends itself to endless improvisation. Add a splash of raspberry, hazelnut, or coffee liqueur. Stir in almond or anise extract. Dust the top with ground cinnamon, ancho or chipotle chile powder, or coarse sea salt. Or thin it with milk for a comforting mug of drinkable hot chocolate.

Before You Begin

Serve with fresh fruit, cookies, pretzels, doughnut holes, or crackers. You can use either natural or Dutch-processed cocoa powder here.

Instructions

Stir all ingredients together in small bowl until evenly combined. Microwave at 50 percent power for 30 seconds, then whisk until few lumps remain. Microwave at 50 percent power for 30 seconds longer, then whisk until smooth. Serve.