I'm making gift basket's for Christmas. Instead of doing powdered hot chocolate mixes with cocoa powder, I was wondering if I could make a mix with grated chocolate... Anyone have any experience or suggestions to share?
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Hope this helps Now a good cup of hot chocolate is dependent on both the type (bittersweet or semisweet) and brand (Lindt, Scharffen Berger, Guittard, etc.) of chocolate, as well as the fat content (skim, 2%, whole, or cream) of the milk. Both of these ingredients affect both the flavor and the richness of the hot chocolate. So experiment with different types and brands of chocolate until you find one you like Hot Chocolate: Place the milk, semisweet chocolate, milk chocolate, and sugar (if using), in a saucepan over medium heat and whisk periodically until the mixture just reaches the boiling point. Remove from heat and if more foam is desired, use a wire whisk or hand held immersion blender to whip the hot chocolate. Pour the hot chocolate into two cups and garnish with a dollop of whipped cream and a dusting of cocoa powder or grated chocolate, if desired. Whipped Cream: In your mixing bowl, place the whipping cream, vanilla extract, and sugar and stir to combine. If you have time, cover and chill the bowl and wire whisk in the refrigerator for about 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will keep in the refrigerator for a day or two. Hot Chocolate Recipe: 2 cups (480 ml) milk 3 ounces (90 grams) semisweet chocolate, chopped 1 ounce (30 grams) milk chocolate, chopped 1 teaspoon granulated white sugar, or to taste (optional) :
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