This stuff is not for the faint of heart. It also doesn't make a lot. You don't need a lot. Trust me. This hot chocolate was inspired by the famous, gut-wrenchingly delicious City Bakery treat. Custardy, foamy, and super chocolate-y, this is not your mama's cocoa.
If you're making some for a bunch of people (sure you are...) the ratio for cream: milk: chocolate is 2:1:1.
So for every 1 ounce of chocolate, you want 2 tablespoons of cream, and 1 tablespoon of milk.
Make sure you use good quality chocolate. I used Cadbury chocolate here, but anything with 40-60% cacao will work well. I've also used a combination of milk and dark, but feel free to use whatever your heart desires.
Ingredients4 tablespoons light cream
2 tablespoons whole milk
1-ounce milk chocolate, 30-40% cocoa
1-ounce dark chocolate, 60-70% cocoa
A pinch of salt
1. With a large knife, chop your bar chocolate into fine slivers.
2. Combine the cream, milk, chocolates, and salt in a medium sauce pan. Stir continuously and melt over medium heat. Once the chocolate begins to dissolve completely, turn the heat to Low. Continue to stir with a spatula, making sure to scrape the sides and corners of the pan.
3. If you want to add any extras**, stir them in now.
4. Pour into a small tea cup or mug. Plop on a homemade marshmallow or a dollop of whipped cream.
Shot of espresso
1 tablespoon bourbon
1 tablespoon peppermint Schnapps, or peppermint extract