Seattle Chocolate is well known for making delicious chocolates in amazing flavors. Now the brilliant and creative minds behind flavors such as San Juan Sea Salt, Pike Place Espresso, and Pink Bubbly have created a new way for you to savor their mouth-watering chocolates. Melted down and turned into hot chocolate to drink, this recipe is sure to warm you up during those cold, winter months.
Hot Chocolate in the Pacific Northwest just Tastes Better
2 teaspoons cornstarch
1 1/2 cups whole milk
1/2 cup water
4 (10oz) Seattle Chocolates 2.5oz Dark Truffle Bars, finely chopped
1/2 cup heavy cream
1 tablespoon unsweetened cocoa powder (optional)
2 tablespoons brandy (optional), or to taste
Active Time: 15 min
Start to Finish: 15 min
- Whisk together cornstarch and 2 tablespoons milk.
- Bring water to a boil in a 2-quart heavy saucepan, then reduce heat to moderately low and add chopped chocolate and a pinch of salt, whisking until smooth.
- Add cream and remaining milk (1 1/4 cups plus 2 tablespoons) and increase heat to moderate, then cook, whisking occasionally, until mixture is smooth and heated through. Taste; for a deeper chocolate flavor, whisk in cocoa.
- Whisk cornstarch mixture, then add half to chocolate mixture and simmer, whisking, until slightly thickened, about 2 minutes. Add brandy (if using) and remaining cornstarch mixture to thicken if desired, then simmer, whisking, 1 minute.