Homemade Hot Chocolate

I ran out of my favorite hot chocolate mix. This is a HUGE problem considering I have a cup of hot chocolate every night. I don't like using Hershey's syrup for my hot chocolate because it doesn't give my drink any depth. I like the syrup for ice cream but not for hot chocolate. I made my own hot chocolate and I can't get over how easy it was! The chocolate base started off like a ganache and once it was mixed with the whipped cream, it was more like a mousse. The hot chocolate was very rich and thick. Alex said it was a little too rich for him (he's a Hershey's syrup kind of guy) so this drink is for those hot chocolate purists.

Hot Chocolate Base
Source: Sara Perry's Deep Dark Chocolate
makes 15-20 servings

2 oz premium bittersweet chocolate, chopped (I used semi-sweet)
1/2 cup water
2/3 cup granulated sugar
Pinch of salt
2/3 heavy cream
1/2 tsp vanilla extract

In a heavy saucepan or in the top of a double boiler, combine the choclate and water over low heat, whisking occasionally until smooth. (As the chocolate melts, it will appear stringy) Add the sugar and salt and continue to cook and stir over low heat until the sugar dissolves, 3-4 minutes. Remove from heat and let cool to room temperature.

In a stand mixer or with a hand mixer, whisk the cream and vanilla until stiff peaks form. Fold in the cooled chocolate mixture until blended. (Don't worry if tiny flecks of chocolate appear. They won't affect the delicious outcome) Store in an airtight container in the refrigerator. The mixture will keep for up to 10 days.

For Hot Chocolate
Serves 1

6 oz milk
2-3 Tbsp Hot Chocolate Base
Marshmallows (optional)

Heat milk in either a small saucepan or in a mug in the microwave. Stir in Hot Chocolate Base. Partially swirl or totally blend. Garnish with marshmallows.