Monday, February 23, 2009

Hot Chocolate

I now had half a pint of ganache at the back of my fridge and I wasn't about to make another cake. Luckily it snowed all day yesterday, presenting the perfect conditions for hot chocolate.

Hot Chocolate

To serve 4

  • 2 cups whole milk, preferably raw
  • 2/3 cup basic ganache
  • 1 generous pinch salt
  • Warm milk over medium heat. Whisk in ganache. It might look strange at first, but it will come together. Continue to heat until desired temperature is reached. Transfer to a tea pot and serve in small cups (a little of this rich hot chocoloate goes a long way).
Drinking a cup of this hot chocolate will warm the coldest of cockles on even the snowiest Vermont day. It's thick and rich and not too sweet and like a blood transfusion for the weary February soul.

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