Description
In this hot chocolate recipe, the cream is only slightly whipped, so it is still pourable and will float on top of the hot chocolate. When you take a sip of the hot rich chocolate underneath, combined with the cold cream on top, it is a must-try culinary experience. Irish coffees are traditionally served with the cream poured over the top, so I tried it with hot chocolate and it about knocked my socks off!
Ingredients
- 3 cups Cold Milk
- 3 Tablespoons Sugar In The Raw Plus Extra For The Whipped Cream If Desired
- 5 Tablespoons Ghirardelli Dark Cocoa Powder
- 2 ounces, weight Dark Chocolate Bar (70%)
- ½ cups Cold Half-and-Half
- ½ cups Heavy Whipping Cream
- ¼ teaspoons Real Vanilla Extract
- 2 dashes Chocolate Shavings
- Optional Garnish: Chocolate Shavings, Chocolate Syrup, Etc
Preparation
In a heavy sauce pan, on medium heat, add the milk, sugar, chocolates, and half-and-half. With a whisk, stir and bring up to heat, but do not let it boil or scald.
Now on to the cream. To the whipping cream, add the vanilla and a dash or two sugar if you like. Then you want to whip the cream, but do not whip it until it’s stiff. Just whip it enough to give it some body, but so it is still pourable.
When chocolate is hot and ready, pour into a nice mug about 3/4 full. Next take the cream and, holding a spoon upside down over your cup, pour the cream onto the top of the spoon and over your chocolate. It will float on the top of the chocolate. Add some chocolate shavings or a little drizzle of chocolate syrup and enjoy!
All sweeteners should be adjusted to suit your own tastes. I don’t add too much, so it might not be sweet enough for some.
