It's too bad that somewhere along the way, "instant" has come to mean "powdered." Right? Soup, oatmeal and definitely hot chocolate. I'm not one to turn down Swiss Miss when that's all there is, but I really love a good hot chocolate. In order, my favorites are 1 - Jacques Torres Classic, 2 - Lake Champlain Aztec, 3 - Starbucks (non-fat, no whipped cream, nutmeg sprinkled on. OK, maybe whipped cream sometimes.)
And now I have a new favorite, I think maybe it can volley back and forth between the #1 and #2 spots. Diane Unger, who developed this recipe for Cook's Country, is in my opinion quite the clever little vixen. OF COURSE a big ball of chocolate ganache would make the perfect hot chocolate, just add milk! Why oh why is everyone out there trying to make their own hot chocolate mix with things like dry milk and non-dairy creamer when there is this? Even Ed, who sometimes can't handle the good stuff, loved it and asked for a second cup. Because it's real. Seriously real.
Seriously Real Instant Hot Chocolate
1 (12-ounce) bag (2 cups) semisweet chocolate chips OR 12 ounces high quality dark chocolate, uniformly chopped
1 cup heavy cream
1/4 tsp salt
1. Microwave chocolate, cream and salt in large bowl, stirring occasionally, until smooth, about 2 minutes. Refrigerate until firm, at least 2 hours.
2. Roll 3 tablespoons chilled chocolate mixture into ten 2-inch balls. Individually wrap balls in plastic wrap and transfer to zipper-lock bag. Refrigerate for 5 days or freeze for up to 2 months.
3. To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole or low-fat milk in large mug. Microwave, stirring occasionally, until smooth, about 2 minutes. Serve. You know it.Recipe from Cook's Country, Oct/Nov 2010
Click here for printable recipe