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.
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).
Serve hot with whipped cream and grated chocolate.
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.