Name: Make Ahead Real Hot Chocolate
Prep time: 3 min
Cook time: 3 min
Total time: 2 h 6 min
Yield: 4-6 cups
Cuisine: American
Ingredients: 1 bag of semi sweet (or milk chocolate or white) chocolate chips (12 oz); 1 cup of heavy cream; 1/2 teaspoon vanilla; pinch of salt

Real Hot Chocolate isn’t the powdered stuff that comes in individual bags. Authentic HC is made by melting chocolate and heavy cream together on the stovetop, stirring the mixture constantly so it won’t scorch. Thick, creamy rich hot chocolate is the good stuff. With this hack you can have a cup of the good stuff to warm your toesies in just a couple minutes!

It is so crazy simple, all you do is melt an entire bag of your prefered chocolate chips (milk chocolate, semi sweet, bittersweet, white) in the microwave with heavy cream. The result is a thick and smooth chocolate fudge (ganache if you want to get technical) that is roughly the consistency of cookie dough. Once it’s cooled you can take a large spoon or ice cream scoop and create individual serving sized chocolate balls to keep wrapped in your fridge or freezer. When you’re ready just unwrap one and gently place the ball into a steaming cup of milk to melt. Gently stir and you have instant, real, hot chocolate to enjoy on a cold snowy day, or any time of year you may fancy. You’re welcome :0)

Make Ahead Real Hot Chocolate

Prep 3 mins

Cook 3 mins

Inactive 2 hours

Total 2 hours, 6 mins

Author Emily

Yield 4-6 cups

This recipe for Make Ahead Real Hot Chocolate skips the constant stirring over a hot pot on the stove and gives you thick, creamy, intensely flavored hot chocolate in just a couple of minutes!

Ingredients

1 bag of semi sweet (or milk chocolate or white) chocolate chips (12 oz)
1 cup of heavy cream
1/2 teaspoon vanilla
pinch of salt

Instructions

Empty the bag of chocolate chips into a microwave safe mixing bowl. Add the cream and vanilla and microwave for about 2 to 2 1/2 minutes (stirring every 30 seconds) until the mixture has blended together.
Chill for 2 hours, or until the mixture sets up and becomes solid.
Using a spoon or ice cream scoop, create balls about 2 inches in diameter (about 3 tablespoons each) and wrap them individually in plastic wrap. Place several in a large zip-lock bag. The chocolate will keep in the fridge for a week or freezer for up to 2 months.

Courses Drinks

Cuisine American

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