1 cup heavy cream
2 tablespoons Dutch-processed cocoa powder
1 tablespoon sugar
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract
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.
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.
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 cacao bits to give it an additional punch.
Recipe Compliments of:
In Our Kitchen