Recipe: Creamy Hot Chocolate Snifters

Creamy Hot Chocolate Snifters

15 ounces best-quality milk chocolate, broken into small pieces
1 cup heavy cream
6 cups whole milk (low-fat milk can be substituted)
1 to 1 1/4 cups Kahlua or chocolate liqueur (optional)
Cocoa powder (optional garnish)

In a large heavy-bottomed saucepan, combine the chocolate and cream. Place the saucepan over medium heat and stir ingredients occasionally until the chocolate is completely melted. Whisk milk into the chocolate mixture. Continue cooking until mixture is very hot, but not boiling. Remove from the heat.

The hot chocolate should be warm to the touch ‑- not hot ‑- when you pour it into the snifters. Otherwise, your snifters may break. To prevent splashing, place a small funnel in each snifter and pour hot chocolate through the funnel and carefully remove it.

Add 2 tablespoons of Kahlua to each snifter of hot chocolate and gently stir.

Flavor Secrets (Variations)
In place of the Kahlua, try any of the following combinations:

2 tablespoons of Chambord and a teaspoon of raspberry jam. Top each drink with 2 to 3 fresh raspberries for garnish.

2 tablespoons Grand Marnier. Garnish each glass rim with a thinly sliced orange wedge.

2 tablespoons Frangelico. Top each drink with a teaspoon of crushed toasted hazelnuts.

2 tablespoons Godiva liqueur. Top each drink with a dusting of cocoa powder, or 2 to 3 chocolate curls created by running a vegetable peeler along a block of chocolate.

Serves 6 to 10
by Rori Trovato, Chef/Food Stylist