White Hot Chocolate

The official start of my favorite season, fall, is just days away. Living in the desert southwest, we won’t be feeling the effects of the autumnal equinox for another month or so, but my mind is already working to find ways to bring autumn inside, even if it’s going to take its time making an appearance outside!

With White Chocolate Day coming up on September 23, I thought I would see what I could find that doesn’t involve the typical uses of white chocolate, like cookies, coatings, etc. I came across white hot chocolate and I’m intrigued.

I’m not a huge fan of white chocolate, but I’ll give anything a shot, so I might be able to talk myself into either getting the ingredients to make my own batch, or at least invest in a canister of pre-made mix and see what we think. It definitely won’t go to waste — anything with “chocolate” in it is sure to be a hit with the kids!

White Hot Chocolate
from Martha Stewart

2 ounces milk chocolate, for garnish
12 ounces good-quality white chocolate, coarsely chopped
6 cups whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
Peppermint sticks, for garnish
Whipped cream, for garnish

~ Using a vegetable peeler, shave milk chocolate into curls; set aside.

~ Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.

~ Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.

[image: flickr]