Chocolate Port Cake

Hot Chocolate

Cream Cheese Pie

Chocolate-Raspberry Clusters

Sweet Spot


Hot Chocolate

Tips: Easy to make (in the microwave) and to tailor to your preferences, this hot chocolate is proof that something can never be too rich! You must use excellent-quality chocolate here; chips will not do. I use bittersweet chocolate here because I think it tastes best, but you can experiment and see what you like. To add liqueur, stir in a small amount after heating (start with a teaspoon and work up). Suggested liqueurs include black raspberry, coffee, orange, peppermint, or dark rum. Nice to make for you and that special someone...

  • 3 ozs. best-quality bittersweet chocolate, finely chopped
  • Few grains salt
  • 1/3 cup heavy cream (no substitute)
  • 3/4 cup light cream OR half and half
  • Optional: 1 tsp. vanilla OR liqueur as above
  • Lightly sweetened whipped cream

In small microwaveable bowl, combine chopped chocolate and salt. In microwave, heat heavy cream at 100% (high) power until very hot. Pour over chocolate. Let stand about 1 minute, then whisk until smooth (if necessary, microwave for short intervals at 50% (medium) power, stirring well after each, until smooth). Heat light cream in microwave at 100% (high) power until very hot; gradually add to bowl, whisking constantly and scraping sides of bowl with rubber. If necessary, reheat hot chocolate in bowl at 50% (medium) power for short intervals until very hot, whisking well after each. Divide evenly between two small mugs. Add optional vanilla or liqueur. Garnish with lightly sweetened whipped cream.

Serve immediately.

2 servings

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