Welcome back to Someone’s In The Kitchen! Hope you guys had a very merry Christmas! One of my favorite things to do at Christmastime is make a cup of hot chocolate and sit down with my family to watch Christmas movies. And this recipe for hot chocolate that I have to share with you guys this week, is hands down the best I’ve ever tasted. So even though Christmas is over, whip yourself up a cup and put on “A Charlie Brown Christmas”…. hey, I don’t stop Christmasing till after New Years. 🙂
Campton Place Hot Chocolate –
As a chocoholic I guess it would come as no surprise that my favorite drink has always been a nice cup of Hot Chocolate. When I was a kid I would just drink it at Christmastime; my grandma would usually make a whole pot of it on Christmas Eve. But as an adult, I’ve come to enjoy it all winter long (which in Tx is not very long). I’ve never been a fan of the instant kind and all its imposter flavor…just not my cup of tea…err chocolate. My family and I have always used the recipe on the back of Hershey’s Cocoa, which is really simple and delish. But a few years ago I found a new recipe for Hot Chocolate that sounded even more lovely…enter Campton Place Hot Chocolate.
Let me tell you, this is the most delicious and divine Hot Chocolate I’ve ever tasted. You truly have not tasted Hot Chocolate until you’ve had a cup of this. It is a little more involved than most recipes but if you really care about your chocolate (like I do), then it’s more than worth it. Because it starts with a chocolate ganache base it’s really thick and rich. The cream and milk make give it a really creamy and velvety consistency.
After tasting Campton Place Hot Chocolate I feel a little spoiled I must admit… it may have even made me into somewhat of a hot chocolate snob ;). I never want to go back to the old recipes. I know I’m kinda raving about it (it’s part of the chocoholic syndrome) so I’ll stop. Make sure you try this recipe, put a little fresh whipped cream and chocolate shavings on top and you have the most luscious cup of hot chocolate you’ve ever tasted. 🙂
2 cups whole milk
1/2 cup cream
2 tablespoons unsweetened cocoa powder
1 recipe Master Ganache, recipe follows, using 2 cups cream instead of 1
1/2 teaspoon vanilla extract
Whipped cream, for serving
Chocolate shavings, for serving
8 ounces bittersweet chocolate
1 cup heavy cream
Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don’t be lazy here. Big chunks will not melt.
Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it’s emulsified.
Bring the milk, cream, and cocoa powder to a boil in a small saucepan over medium heat. When it reaches a boil, remove from the heat, and add the ganache. Let sit for 1 minute, then stir well until combined, about 4 minutes. Stir in the vanilla.
Serve the hot chocolate right away as is or store it covered in the refrigerator for up to 2 weeks. It can be reheated easily on the stovetop or in the microwave. If you wish, top with whipped cream and chocolate shavings.
Yield: 2 cups