Ingredients
1 cup good semisweet chocolate chips
2 cups milk
2 cups half-and-half
Splash vanilla extract
1 teaspoon sugar, optional
Whipped cream, to serve
Method
Sources
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Recipe1M+
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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to make the basic hot chocolate, combine the milk with the half-and-half in a small saucepan. warm over medium-low heat, and then stir in the chocolate chips. stir until melted (though there will still be lovely particles of chocolate throughout). if it's too chocolaty for you, splash in a little more milk. add a splash of vanilla extract. if it's not quite sweet enough for you, add 1 teaspoon or so of sugar. serve in mugs with whipped cream.