Decadent Hot Chocolate

Ingredients
3 cups milk
1 cup heavy cream
2 tablespoons Dutch-processed cocoa powder
1 tablespoon sugar
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract

Instructions
Bring the milk, cream, cocoa powder, and sugar to a boil in a medium saucepan. Turn 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.

This  recipe is from Cook’s Illustrated and I love it. It’s rich, creamy and has a silky smooth texture. Scatter the top of the hot chocolate with real cocoa bits to give it an additional punch.

 You can get a subscription to Cook’s Illustrated right now for $26.95 at Amazon. That’s a good deal and it makes a nice gift. Please use our affiliate link if you are interested in subscribing to Cook’s Illustrated.

Cook’s Illustrated

PRINTABLE VERSION OF RECIPE

Chocolate Covered Strawberries

6 ounces bittersweet chocolate, chopped
3 tablespoons heavy cream
1 tablespoon butter
10 large strawberries with long stems

Line a baking sheet with foil or waxed paper.
In the top of a double boiler set over hot water melt the chocolate, stirring. Add the 3 tablespoons of cream and the butter and stir until smooth.

Holding each strawberry by the stem, dip into the chocolate mixture allowing the excess chocolate to drip back into the pan. If necessary, add additional cream to the chocolate to achieve desired coating consistency.

Transfer the coated strawberry to the lined sheet and repeat process.

Allow the chocolate to cool and then chill the strawberries until chocolate is set, about 20 to 30 minutes.