homemade hot cocoa + chocolate ganache recipe

Hello Friday! The weeks following holiday tend to be crazy, playing catch up after a few days off, so I'm especially looking forward to this weekend. Tonight is the Christmas Tree Lighting in our cozy Brooklyn neighborhood too. The girls and I will be going with a good friend and her kiddies, and I'll be packing some of this homemade hot cocoa in a thermos. Before I "take off" for the weekend, a few reminders—next week is going to be a busy one!

Enjoy the cocoa—it's what brought the glow back to Rudolph's nose in one of the girls' favorite Christmas books. See you next week, and I'll be bringing that recipe for chipotle orange chocolate chip cookies I tweeted about to the 12 Days of Sharing cookie swap!


Chocolate Ganache

makes about 2 cups

1 cup heavy cream

2/3 cup sugar

6 ounces finely chopped bittersweet chocolate

Add cream and sugar to a small pot. Bring to a simmer, but do not let it come to a boil. Cook for 1 to 2 minutes, until sugar has dissolved. Add chocolate to a deep heat-proof bowl. Pour hot cream mixture over chocolate and stir with a rubber spatula until combined and chocolate is melted. Transfer to a glass or BPA-free plastic container and let cool slightly before covering and storing in refrigerator. Will last for up to two weeks.




Homemade Hot Cocoa

serves 2

2 cups steamed milk

Chocolate ganache, to taste

Fresh whipped cream, to garnish (optional)

Divide steamed milk into two mugs. Add chocolate ganache, to taste, and stir until mixed well. Top with whipped cream , if using.



This is a very handy frother I got for $2 at IKEA—it runs on "AA" batteries.


And don't forget the whipped cream!