BOB'S HOT CHOCOLATE
After a case of chef to chef one-ups-manship, this recipe got invented on the fly. After Bob bragged about his hot chocolate, he was held to the challenge by the other chef. Spotting a little chocolate ganache in his walk-in, he added warm milk and it becaue the thickest and richest hot chocolate around–garnished with a little rum and whipped cream, the other chef conceded that it was indeed pretty good.
8 ounce heavy cream
- 8 ounce whole milk
- 2 ounce butter
- 2 ounce granulated sugar
- 8 ounce bittersweet chocolate, broken into small pieces
1 tablespoon rum or kahlua
1 cup whipping cream, whipped
Place all ingredients except chocolate into heavy bottom sauce pan; bring to simmer. Add chocolate until completely melted and absorbed. Ladle into cups; garnish each with dollop of spicy whipped cream & splash of Kahlua or rum.
Sprinkle of nutmeg, cocoa powder, or cinnamon.
Suggested size serving: 8 four ounce servings–it is rich! We even use our demitasse cups for service.