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No disrespect to the usual hot chocolate, but once you’ve tasted a cup made with honest-to-goodness chocolate, as opposed to cocoa, you’ll never go back. It makes the richest, creamiest, most decadent hot chocolate going. There’s only one drawback: It’s not as convenient as instant cocoa. We were determined to change that.
Ganache, FYI, is just a fancy French word for a mix of chocolate and cream; it’s often used to make a rich, glossy frosting. Perhaps we could transform it into a hot-chocolate base? Following a usual ratio for ganache, we heated one 12-ounce bag of chocolate chips and 1 cup of heavy cream in the microwave (for ease). When the cream was hot and the chocolate melted, we whisked them until smooth. After a taste, we ruled out any extra sugar - semisweet chips made the mixture sweet enough.
It couldn't be easier to make (or drink) this rich hot chocolate on a cold, blustery day. Watch our how-to video:
Rich and Creamy Hot Chocolate
1 (12-ounce) bag (2 cups) semisweet chocolate chips
Microwave chocolate, cream and salt in large bowl, stirring occasionally, until smooth, about 2 minutes. Refrigerate until firm, about 2 hours. Roll 3 tablespoons chilled chocolate mixture into ten 2-inch balls. Individually wrap balls in plastic wrap and transfer to zipper-lock bag. Refrigerate for 5 days or freeze for up to 2 months. To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole or low-fat milk in large mug. Microwave, stirring occasionally, until smooth, about 2 minutes. Serve.
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