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Decadent Hot Chocolate

Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time: 2 hours
Servings: 11
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Ingredients
 

FOR THE CHOCOLATE GANACHE BALLS (Makes approximately 22)

  • 10 ounces 66%-72% chocolate, finely chopped
  • 1 ⅔ cups heavy cream
  • 1 tablespoon dark brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon fine sea salt

FOR THE HOT CHOCOLATE:

  • ¾ cup whole milk
  • ¼ cup heavy cream
  • 2 Chocolate Ganache Balls
  • ¼ cup bourbon cream, optional
  • Whipped cream
  • Additional toppings such as marshmallows, chocolate curls, sprinkles, etc., optional

Instructions
 

  • MAKE THE CHOCOLATE GANACHE BALLS. Place the chocolate in a medium-sized, heat-resistant bowl.
  • Meanwhile, in a small saucepan, whisk the cream, sugar, cocoa powder and salt until well combined.
  • Bring the mixture to a gentle simmer over medium heat.
  • Pour the hot cream mixture over the chocolate, gently wiggle the bowl so that all the chocolate is submerged, and then let it sit for 2 minutes before whisking until a homogeneous, silky ganache forms.
  • Refrigerate the ganache until set, at least 2 hours.
  • Using a medium-sized (1-ounce) cookie scoop, scoop the ganache into mounds.
  • Place the scooped mounds onto a parchment-lined baking sheet and freeze until solid.
  • Place the frozen mounds into a zip-top bag and store in the freezer until ready to use for up to 3 months.
  • MAKE THE HOT CHOCOLATE. In a small saucepan, heat the milk and cream over medium heat until it begins to steam.
  • Add the Chocolate Ganache Balls and stir to melt.
  • Continue to heat until desired temperature. Pour into a mug and top with whipped cream and your favorite toppings.
Course: Dessert, Drinks
Author: Anthony Michael Contrino