We like to whip up a batch of ganache and keep it in the fridge to make hot chocolate on the fly. But be warned: This is not your Swiss Miss hot cocoa; this version is much richer, not nearly as sweet, and quite a bit thicker. To make 1 cup at a time, heat 1 cup milk and add 1/3 cup ganache and just a touch of salt.
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In a medium saucepan, heat the milk over medium heat until simmering. Add the ganache and salt and stir until smooth (the ganache can be either warm or cold). If you prefer a thinner consistency, add more milk. Serve hot in mugs.
nutrition information (per serving):
based on eight servings;
sat fat g
Photo: Scott Phillips