Cooking

Scratch Hot Chocolate

    Okay.  This is a bit decadent.  If needed, avert your eyes.  It is winter, and it is very cold outside.  To me, this means one thing: hot chocolate.  No, don’t give me that powder in a baggie.  No water.  No preservatives.  Just chocolate.

    The recipe is very mainstream and is from the back of a Hersey’s Cocoa Powder box, so you probably already have it in your cupboard.   What makes it so decadently sinful is the homemade whipped cream, hand whipped by yours truly.

    There are probably about 400,000 grams of fat and 500,000 grams of sugar in this recipe, but you must try it if only once in your life.  Have a small cup  and consider it your dessert.  It’s quite heavy, so wait until you’re a bit hungry.

    Okay, if you’re ready, let’s do it.  This is not for the faint of heart.

Hershey’s Hot Chocolate Recipe (halved for 2 servings)

Mix in a saucepan: ¼ c. sugar; 2 T. unsweetened cocoa; dash salt, 1/3 c. hot water.

Mix thoroughly with a whisk and heat over medium until boiling.  Boil for 2 minutes.

Stir in 2 cups of milk and heat until steaming.  Remove from heat and add ½ t. vanilla extract.  Spoon into mugs.

Scratch Whipped Cream (for hot chocolate)

Pour 1/3 c. heavy whipping cream into a small but deep bowl.  Add 1 T. sugar, ¼ t. vanilla extract, and a sprinkle of cinnamon.  Using a whisk, whip until soft peaks form.  Spoon atop hot chocolate.

    I swear, it will be one of the best desserts you have ever had.  Happy winter.  Tuck in, and stay warm.

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One thought on “Scratch Hot Chocolate

  1. Pingback: A Collection of Winter Posts « Scratch Cradle

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