Holiday Hot Chocolate

Warm up your holidays with a delicious cup of hot cocoa! California Live Contributor Blanche Shaheen is at Dandelion Chocolate in San Francisco for tips on how to get creative with a Hot Chocolate Bar for your next party. Learn to make the perfect cup of hot chocolate. Find the recipe below. **Cocoa Nib Cream Recipe** -INGREDIENTS 2 c Heavy Cream 2 TBSP Sugar ½ c Cocoa Nibs 1. Combine the cream and sugar in a small saucepan set over medium-high heat and bring to a boil. Turn off the heat, add the nibs, and stir. Infuse the cream for 30 minutes; steeping the cream for too long will cause a bitter aftertaste. 2. Strain the liquid through a fine mesh strainer and discard (or compost) the nibs. Chill the infused cream until cold (warm cream will not whip properly). 3. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the cream until medium peaks form. Keep the whipped cream chilled until ready to serve; use within one day. **HOT CHOCOLATE RECIPE** -INGREDIENTS 2 ½ c Nonfat Milk 1 TBSP Light Brown Sugar 70 % Camino Verde, Ecuador, Chef’s Chocolate 1. Combine 1 cup (225 grams/ounces) of milk and brown sugar in a large heatproof bowl set over pot of simmering water. Heat the milk mixture until steaming, whisking occasionally. 2. Add the chocolate to the hot milk and whisk to combine, keeping the bowl over the pot to continue heating it. Whisk the mixture for an additional 3 minutes, until shiny and emulsified. This mix — ganache — may seem quite thick at this point. 3. Whisk in the rest of the milk, adding it in a slow stream, and heat for another 4 to 5 minutes, whisking occasionally, until hot. 4. Remove the bowl from the pot of water, pour the hot chocolate into mugs, and serve immediately. Alternatively, the recipe may be made ahead of time and refrigerated. To serve, pour 7 ounces of the hot chocolate mix into a milk frothing pitcher and steam. **Toppings and mix-in suggestions Nib whipped cream (recipe provided) Marshmallows Cocoa Nibs Spices: cinnamon, allspice, pinches of cayenne pepper and pasilla chile, for a subtly “spicy” kick. Sprigs of Mint Rum caramel Instant Espresso Holiday cookies to serve alongside. For more info, visit DandelionChocolate.com