Ghirardelli Hot Chocolate

Today was not really hot chocolate weather here in the Deep South, but we felt like having some anyway. This is a simple recipe I started using years ago as it was easy for Abbey to make when she was a little girl. It's fairly rich, so I normally serve it in demitasse sized cups. Plus, demi-cups were easier for little hands.



So we start with cream, half and half, and Ghiradelli chocolate. What's not to like??? While I would like to get dairy products that are not ultrapasturised, that is sometimes difficult around here. Particularly when I can't go grocery shopping for myself.


Chocolate, sugar and cream in the saucepan.


Chocolate beginning to melt.


Chocolate melted into cream.


Ladled into espresso cups with the marshmallows and served on a Fiesta tidbit tray made from a flat clock face.


It's 5:00 somewhere. Adults enjoyed theirs with Kahlua added.

Ghirardelli Hot Chocolate 1/2 cup Ghirardelli semi-sweet chocolate chips 1 Tbsp confectioners sugar 2/3 cup heavy cream 2 cups half and half 1/2 tsp vanilla mini-marshmallows chocolate for grating Optional: Bailey's Irish Cream, Kahlua or liqueur of your choice for adults Put the chocolate chips in a saucepan and sprinkle with the confectioners sugar. Pour in the cream and heat on medium-low, stirring, until the chips melt. Add the half and half and vanilla and continue to heat while stirring occasionally until the chocolate is a good temperature for drinking. Meanwhile, put some mini-marshmallows into each cup. Ladle hot chocolate over the marshmallows and then grate a little chocolate on top of each cup before serving. Add liqueur, if desired. Notes: I used nine marshmallows in each of the small cups.