Hot Cocoa
Are you prepared for the richest, most decadent hot cocoa ever?
Equipment
- Measuring Equipment (Cup/Tablespoon/Teaspoon/Scale)
- Stove Top
- Pot
- Microplane
Ingredients
- 1 Cup Heavy Cream
- 150 Grams Semi-Sweet Chocolate (adjustable)
- 1 Tablespoon Cocoa Powder
- 1/2 Teaspoon Cinnamon
- 1 Tablespoon Sugar (adjustable)
- 1 Tablespoon Amaretto
- 1 Tablespoon Chocolate Rum (optional)
- 1 Splash Whole Milk
- Whipped Cream
- Dusting Nutmeg
Instructions
- In a pot, start to warm the heavy cream. Use a very low temperature.
- While the cream is starting to warm, measure out your other ingredients.
- If your chocolate is in bar form, you'll want to cut or break it into small pieces.
- Add the chocolate, cocoa powder, and cinnamon to the pot and cover.
- Stir every 2 minutes to prevent sticking.
- When the chocolate is almost melted, add the sugar, Amaretto, and chocolate rum and stir to incorporate.
- Cook for another 2 minutes.
- Remove from the heat and stir. Make sure there are no more chucks of chocolate. If there are still chucks, you need to cook it a little longer.
- Pour into mugs, but leave one quarter at the top.
- Add a splash of whole milk and stir. This will help cool the cocoa, which will be incredibly hot.
- Add whipped cream to the top.
- Dust with fresh nutmeg.
Notes
Makes 2 mugs of cocoa, but can easily be split into 4 mini mugs.