Looking for a sweet way to end your New Year's Eve party? Send your guests out the door with a mug of this hot chocolate, and they'll be sure to think of your fondly in 2010.
Rich and creamy, this recipe is the perfect way to end the decade and will warm up those headed out into the chilly night. Starting with a base of ganache adds depth of both flavor and texture to this mixture of cream, milk, and cocoa powder. Try additions of vanilla, cinnamon, or even chili pepper for a surprise flavor, or add a little booze for those staying in all night. Want to get extra fancy? Make your own marshmallows to top the drink off. (Substitute the chamamille in this recipe with Earl Grey tea for a great complimenting flavor or keep it simple and just use vanilla)
To make your drink or any other chocolate dessert you have planned for the holiday, get an early start on your New Years resolution to support local producers and use locally made, organic chocolate from Salazon Chocolate Co. Based in Eldersburg, MD, the company doesn't add any fillers to it's chocolate; the bars are created solely with organic cocoa beans, organic evaporated cane juice, organic vanilla and their signature touch of sea salt. Salazon(Spanish for salted and a nod at the Spanish speaking regions who first cultivated chocolate), offers three varieties to choose from: the original dark chocolate with sea salt, a turbinado sweetened bar similar to milk chocolate(sans dairy products for all you vegans) and a bar featuring a combination of salt and pepper. You can find the chocolate at many local DC Metro and Maryland stores.
Just make sure to save a few bars to make this hot chocolate for your guests tomorrow night!
Ganache recipe
180 milliliters of heavy cream
90 grams of dark chocolate, chopped into medium sized pieces
90 grams of bittersweet or milk chocolate, chopped into medium sized pieces
1. Pour the cream into a heavy-duty small pot and place over medium heat. Put the chocolate in a metal or glass bowl and put on top of pot to slowly melt the chocolate.
2. Heat until the cream is simmering(small bubbles form along the sides of pot), and pour about 1/3 into the chocolate. Using a spatula, stir in the cream, using a small circular motion in the center of the bowl. Add another 1/3 and stir and then add the final 1/3 and mix completely. Make sure not to heat the cream too much(it shouldn't boil) or the chocolate mixture will break and look like little droplets of chocolate in the bowl.
Hot Chocolate recipe( 5 8-oz mugs)
500 milliliters whole milk
125 milliliters heavy cream
30g unsweetened cocoa powder
1 recipe ganache
1/2 teaspoon vanilla extract
1/2 teaspoon spice, such as cinnamon or chili powder, as desired
1 tablespoon liquor(whiskey or Baileys would pair nicely)
1 recipe marshmallow, cubed, if desired
Chocolate shavings, for decoration
1. Place the milk and heavy cream into a small, heavy-duty sauce pot and place on medium heat. Whisk in cocoa powder, and spice if you are using it, until dissolved. Heat until the mixture is simmering.
2. Pour the liquid over the ganache and let sit for one minute. Stir to combine and let sit for five minutes. Add the vanilla or liquor if wanted.
3. Pour into mugs and top with cut marshmallows or chocolate shavings. Serve warm.
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