Prep 5 mins
Cook 1 hr 4 mins
From an America's Test Kitchen video (http://www.youtube.com/watch?v=G1nseMiYc0o&feature=youtu.be) featured on facebook. Note: Yield about 12 cups hot chocolate! Cook time includes chill time.
Hot chocolate concentrate
- 12 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 1⁄4 teaspoon salt
To make hot chocolate
- 3 tablespoons chocolate, concentrate mixture
- 1 cup milk (any kind)
- whipped cream (optional)
- marshmallows (optional)
- Combine all ingredients in a large microwavable bowl.
- Microwave for about two minutes, stirring at 30 second intervals until melted and smooth. (Time will depend on your microwave wattage). Watch carefully and do not scorch.
- Cover bowl with plastic wrap and refrigerate for two hours.
- When chocolate mixture is firm, scoop into balls using a small sized cookie scoop (1 tablespoons). Wrap individually in plastic wrap, then store in a zip lock bag in the refrigerator for up to five days, or in the freezer for two months.
- To make hot chocolate: Place three scoops (3 tablespoons) into a large mug, top with 1 cup milk, (any kind) and microwave until hot, about two minutes. Stir at 30 second intervals until melted and hot. (Time will depend upon your microwave wattage). Garnish with whipped cream or marshmallows, if desired.
This is great! I tried to get creme double which is closer to heavy cream than our whipping cream, but I didn't find it so went ahead with whipping cream (which has 32% fat). As I used dark chocolate, it firmed up nicely and made very pretty balls (of which some were eaten before they could make it into a mug LOL). Very yummy hot chocolate, and a nice present. I'll keep this recipe to make Christmas presents :) Thanks for sharing!<br/>Made for For your Consideration.