By Kari Svenneby
I do not know about you, but here in Canada it is definitely started to be hot chocolate season. I’m glad I have put in the bulbs and raked leaves over my flower beds, because Mister Frost has been visited us in the nights this last week.
When it comes to hot chocolate it is hot chocolate and then it is hot chocolate. Cocoa powder is fine, but nothing beat hot chocolate made with dark chocolate and whipped cream.
This is how we make hot chocolate in our house for our trips and our outdoor playgroup
2 cups (480 ml) milk
4 ounces (120 gr) dark chocolate, chopped
3 teaspoon granulated white sugar, or to taste (optional)
1 cinnamon stick
Whipped Cream:
1/2-cup (120 ml) cold heavy whipping cream
1/2 tablespoon (15 grams) granulated white sugar
Grated chocolate or cocoa powder
Hot Chocolate: Place the milk, chocolate and sugar, in a saucepan over medium heat and whisk periodically until the mixture just reaches the boiling point. Remove from heat and if more foam is desired, use a wire whisk or hand held immersion blender to whip the hot chocolate. Pour the hot chocolate into two cups and garnish with a dollop of whipped cream and a dusting of cocoa powder or grated chocolate, if desired. Or into a thermos.
Whipped Cream: In your mixing bowl, place the whipping cream and sugar and stir to combine to it is stiff.
Find your favorite hot chocolate recipe this season and enjoy the season!
