Creamy Hot Chocolate

October 31, 2015

118

Store bought hot chocolate is fine, but homemade hot chocolate is better. It is around this time of the year when I feel the chill in the air that I know it is time to break out the chocolate because staying warm by my heater just is not enough. I do not like to buy store bought hot cocoa because it tends to be watered down, and I am one of those people who prefer their hot chocolate to be rich and creamy which is how this recipe came about. I use Baker’s chocolate in this recipe because the ch

Whipped Cream

1 cup of heavy whipping cream

¼ cup of granulated sugar

2 teaspoons of Vanilla Extract

Hot Chocolate

1 4-ounce Baker’s Semi-Sweet Chocolate bar

2 Tablespoons of butter

1 cup of whole milk

1 cup of heavy whipping cream

2 tablespoons of granulated sugar

Whipped Cream In a medium mixing bowl, add heavy cream, sugar, and vanilla extract and mix on low for 10 seconds to blend sugar and cream; increase speed to high for 2 to 3 minutes for stiff peaks. Place in a bowl and refrigerate until ready to use. Hot Chocolate Fill a medium pot with ¼ to half of water on medium low heat with a heat safe bowl on top. Stainless steel or something heavier is preferred. If water starts to rise on the side of your heat safe bowl, turn down the heat a little. Open and break the chocolate bar in half and place in the heat safe bowl. Continuously stir until the chocolate has melted. When chocolate has completely melted, remove heat safe bowl and place on a stable surface such as a countertop or towel, and mix in butter. Set aside. In a medium pot on medium low heat, add milk, heavy cream, sugar, and chocolate. Stir ingredients and let cook for about 10 to 15 minutes and then serve.

Nutritions

Calories
2461

Sodium
318mg
13% DV

Fat
205g
315% DV

Protein
20g
41% DV

Carbs
117g
40% DV

Fiber
9g
36% DV