Happy Valentine’s Day! It’s been chilly out here in the woods so tonight I am making this Sipping Chocolate for my sweetheart. Making hot cocoa from scratch is really simple- you basically just melt bits of chocolate and a dab of honey in milk over medium heat and stir until they are all melted together and smooth. I topped mine with whip cream, chocolate shavings and a pinch of cayenne pepper (for a hot kick!). My favorite technique for making curly chocolate shavings is to use a potato peeler. Save a couple squares out of the chocolate bar for this and just swipe the peeler along the edge of the bar to create the shaving. (*tip: milk chocolate has more wax in it than dark chocolate which makes the shavings curl better and less likely to break). I have found it’s easiest to create the shavings right over the whipped cream since picking them up often causes them to break. Enjoy!
(Recipe is adapted from this Double Hot Chocolate recipe. I used honey instead of corn syrup and just one type of chocolate )
1 chocolate bar (milk or dark, approx 1.5 oz., save a couple squares for shaving)
topping: whipped cream, chocolate shavings and a pinch of cayenne pepper
1. In a 2-quart heavy saucepan combine milk, chocolate, and honey. Cook and stir over medium heat until chocolate is melted and mixture is smooth.
2. Serve in warmed latte mugs or bowls. If desired, top with sweetened whipped cream and sprinkle with grated bittersweet chocolate and a pinch of cayenne pepper.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.