2 (3.5 oz) dark chocolate bars (at least 70 percent cacao) chopped
1/3 cup honey
1 tsp vanilla extract
pinch of salt
marshmallow whipped cream (see recipe)
For testing purposes, Ghiradelli Intense Dark Twilight Delight
cacao dark chocolate bar was used.
Instructions
Whisk together cornstarch & 1/2 cup milk until smooth
Cook remaining 3 1/2 cups milk in a large, NON-ALUMINUM saucepan over medium heat until bubbles appear around edge of saucepan. (about 4 minutes, DO NOT BOIL) Whisk in chocolate, honey, vanilla, & salt until blended and smooth. Whisk in cornstarch mixture.
Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. Mixture will thicken as it cools. Serve immediately with marshmallow whipped cream if desired.
If you don't serve this all at one time, remove pan from heat. When you go back for seconds, it will have thickened. Reheat over low heat and thin by stirring in additional milk (1/4 cup at a time)
Originally Submitted
11/19/2009
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