It could never truly be the holiday's without hot cocoa. Sadly, i'm a cocoa snob so not just any cocoa will do. Last year I discovered the beauty of French Silk Hot Cocoa and I don't know if I will be able to drink the powdered stuff ever again... except for the Stephens brand, that's heaven in a cup.
My lone cup of milk... so sad.
The delicious dollop!
After the sir but right before the point where I curl up and enjoy it.
French Silk Hot Cocoa
1 cup sugar
1/2 cup water
1/4 teaspoon salt
3 oz unsweetened chocolate
1 cup heavy whipping cream
1/2 tsp vanilla
3 tsp sugar
Bring water, sugar and salt to a boil. Let boil for 3-5 minutes until all the sugar crystals have dissolved.
Melt the chocolate in the microwave or on a double boiler. It just needs to be melted.
While the mixture is boiling add in the chocolate and stir until everything mixes together completely.
Pour the mixture into a cookie sheet to cool.
While the chocolate cools, combine the cream, sugar and vanilla, beat until fluffy (whipped cream).
Once the chocolate has cooled, pour the mixture into a bowl and beat it until it becomes fluffy and full of air- this step is slightly a lie... it doesn't really get that full of air but do it anyway!
Gently fold the cream into the chocolate mixture until it is incorporated.
Refrigerate.
When you do want a cup of cocoa pour yourself a hot mug of milk and then dollop a heaping spoonful of the cocoa mix on top. Stir, sit by the fire, read a book and enjoy.
The cocoa last about a week or two, but it probably won't last that long.
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