Mexican Rich 'n' Thick Hot Chocolate |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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This is a luxurious, unexpected offering for dessert. Take it over the top with a dollop of Marshmallow Whipped Cream. Find the chocolate bars on the candy aisle at the grocery store. Traditional hot chocolate recipes usually call for arrowroot as a thickener, but we used the more common cornstarch. Ingredients:
2 teaspoons cornstarch |
4 cups milk, divided |
2 (3.5-oz.) dark chocolate bars (at least 70% cacao), chopped |
1/3 cup honey |
1 teaspoon vanilla extract |
1 1/4 teaspoons ground cinnamon |
1 teaspoon ancho chili powder |
pinch of salt |
Directions:
1. Whisk together cornstarch and 1/2 cup milk until smooth.
2. Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, cinnamon, chili powder, and salt until blended and smooth. Whisk in cornstarch mixture.
3. Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.) Serve immediately with Marshmallow Whipped Cream, if desired.
4. Note: For testing purposes only, we used Ghirardelli Intense Dark Twilight Delight 72% Cacao dark chocolate bar.
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