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Chocolate Ganache


It's chilly outside, and what better way to warm up than with a big, comforting mug of chocolaty, hot chocolate.

This is not like any hot cocoa you get from the grocery store packets, but chocolate in it's sensually rich liquid form.

Keep in mind that the higher the quality of chocolate used, the more indulgent and flavorful the hot chocolate will taste. I use E. Guittard, but any high quality chocolate with a percentage of 55 percent or above will do the job.


Serves 4-6


8 ounces chopped chocolate (semisweet, dark or personal preference)

1 cup heavy cream


Add 1 cup of heavy cream in a sauce pot on medium heat and bring to a boil. Place chopped chocolate in a large bowl and add the hot cream. Let the heat of the cream slowly melt the chocolate and just whisk to emulsify. Set aside.

Hot Chocolate Base


2 cups whole milk

½ cup cream

2 tablespoons cocoa powder


Place milk, heavy cream, and cocoa powder in a large sauce pot on medium heat and bring to a boil. Remove from heat and mix in the reserved ganache.


Transfer to mugs or a serving pot, and enjoy right away with mini marshmallows, shaved chocolate, a shot of your favorite liqueur, or just plain.


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