If you are looking forward to hot chocolate weather, or have already arrived there, you need to be prepared with this recipe. This is the perfect recipe to enjoy while decorating a Christmas tree or on Christmas eve. Check out what our friends over at Well Plated had to say about this recipe:
“French hot chocolate is not for the casual chocolate-dabbler, the chocolate shy, or anyone with an aversion to heavy cream. It’s deep, dark, and utterly magnificent. I will never forget my first sip. I was 16 and in Europe for the first time, visiting my Uncle R.D. He took me to the celebrated Café Angelina in Paris, famous worldwide for its decadent hot chocolate. My chocolate-loving heart never quite recovered, and I’ve been love struck since.”
I don’t know about you, but I’m such a fan of hot chocolate that I could have it in the middle of the summer, too!
Ingredients
1 1/2 cups McArthur whole milk
1/2 cup Dairy Pure heavy cream
2 teaspoons Domino powdered sugar
1/2 teaspoon Bustelo espresso powder (optional, but delicious. Will intensify chocolate flavor)
8 ounces Ghirardelli bittersweet chocolate, at least 70%, chopped*
Giant bowl of whipped cream, for serving
Instructions
In a medium sauce pan over medium heat, whisk together the McArthur whole milk, Dairy Pure heavy cream, Domino powdered sugar, and Bustelo espresso powder until small bubbles appear around edges. Do not allow the mixture to boil.
Remove from saucepan from heat and stir in the chopped Ghirardelli chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream.
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Quick Tip: These cookies go great with a tall glass of milk!
Thank you to Well Plated for this great recipe.
