Tis the season – for hot chocolate. A double chocolate hot chocolate! Deep. Rich. Dark. Chocolate. Real Chocolate. And Cocoa. With Frozen Whipped Cream. Yeah, you heard me right. Frozen Whipped Cream.
This hot chocolate is an indulgence, maybe for a more grown up taste. It’s a beautiful thing. The recipe says two servings; feel free to make more. Or feel free to take those two servings and dump them all in your giant mug and crawl into bed like a feral cat, sip it while you binge watch Netflix. Or blog. Or talk to your girlfriends. And hiss at anyone who dares to open that door.
I co-hosted Fiesta Friday Blog Party this last week, which gives me the opportunity to rub elbows with all kinds of bloggers from around the wold, all bringing their best recipes. You’ll often see links at the bottom of my posts to Fiesta Friday.
That’s where I ran into Pamela, The Brooklyn Farm Girl and the Double Chocolate Sea Salt Hot Cocoa she posted. Genius! I was a bit blown away because I’ve made Hot Cocoa and I’ve made Hot Chocolate, but I’ve never combined them. Her recipe looks so good, so stop over and see it, but…
I straight up stole her idea of the double chocolate and upped the game on my fave Best Hot Chocolate. The cocoa really adds a lot of depth and dimension, A bit of an edge, maybe.
I play with the dairy, depending on what I have. Milk’s a given, but a drizzle of cream at the end. Ummm. And I love my Frozen Whipped Cream, more than marshmallows, as a topping. Check out the “recipe” and know that until you taste that ice-cold whipping cream slowly melting into the pool of hot chocolate, you haven’t lived. Well, that’s a bit dramatic, but it’s a simple pleasure you won’t want to miss.
I like to use a baking chocolate in my hot chocolate. No little nibs left behind like you might get from chocolate chips, but whatever you’ve got will work. This is the season to buy and stock up (and maybe indulge a bit) especially where baking goods are concerned. Watch the sales, use the coupons and fill up that pantry, people! 🙂
Best Hot Chocolate
- 4 tablespoons cocoa
- 2 ounces chocolate, chopped or 6 tablespoons chocolate chips (see note)
- 1/3 cup sugar
- 1/4 to 1 teaspoon espresso powder, optional
- pinch of salt
- 2 cups milk, divided
- 1/2 cup cream or a little additional milk, optional
- Frozen Whipped Cream or marshmallows for garnish
Add cocoa, chocolate, sugar, espresso powder, if using, and a pinch of salt to a pan, preferably a pan with a slighty rounded bottom. Over medium low heat, while whisking, add about 1/2 cup of milk and continue stirring until chocolate has melted. Use a spatula or a spoon to reach into the “corners” of the pan.
Whisk in the remainder of the milk (but hold off on the cream) and turn the heat up to medium, continue to stir until hot but not boiling. Turn off heat and add cream, if desired.
Garnish with Frozen Whipped Cream or Marshmallows and a few gratings of chocolate, if desired.
Note: just about any chocolate will work in this recipe. I prefer bittersweet
I’ll be posting this recipe at Fiesta Friday 200. Be sure to stop by and vote for your favorite recipes on Tuesday!