Using good quality chocolate is key to the recipe. Any dark chocolate with 50~70% cocoa would be good here. I used a 50% Lindt Chocolate bar and I loved the mild dark chocolate flavor. I made the ganache with half-n-half instead of heavy cream which made the ganache not too thick. The resulting hot chocolate was also not too rich but very delicious indeed.
Ingredients: For the Ganache:
Dark Chocolate - 8oz., chopped (use 50~70% chocolate for best results)
Heavy Cream or Half-n-half - 1cup
For Hot Chocolate: Serves 1
Ganache - ¼cup
Milk - 1cup
Ground Cinnamon - ¼tsp
Sweetener (of choice) - as needed (optional)
Method:
- Make the Ganache: Bring the heavy cream or half-n-half to a slow boil. Turn off the heat and add the chopped chocolate. Set aside for a couple minutes, then whisk to make a smooth ganache. Use right away or cool completely and store covered in the fridge for 3~4 days.
- To make Hot chocolate: Combine the ganache with milk and whisk well to combine. Warm it on stove top or in the microwave. Stir in ground cinnamon and sweetener (if using) and serve immediately.