Raspberry Hot Chocolate (Aida Mollenkamp) |
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Prep Time: 2 Minutes Cook Time: 7 Minutes |
Ready In: 9 Minutes Servings: 2 |
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Ingredients:
6 ounces milk chocolate, finely chopped |
3/4 cup whole milk |
1/4 cup heavy cream |
1/4 cup unsweetened cocoa powder |
3 tablespoons raspberry liqueur (recommended chambord) |
crystallized ginger, for garnish, optional |
Directions:
1. Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
2. Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in liqueur, top with a piece of ginger, if using, and serve immediately.
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