Hot Chocolate Crack Base
Makes 2 generous cups ganache (enough for 2 dozen+ mugs of hot cocoa).
This makes a light ganache a 1:1 ratio, scoop-able straight from the fridge. For firm truffles and heartier frosting’s use a 2:1 ratio of chocolate:cream to give greater body and intensity. FYI.
- 1 1/2 cups heavy whipping cream (not ultra-pasteurized, if possible)
- 12 ounces real semisweet chocolate (3 – 4 oz. Bars)
Snap chocolate bars into a large, heat-proof bowl.
Heat cream over medium, until the first bubble breaks, then remove from heat and pour over chocolate shards.
Let sit five minutes, then whisk gently to combine, 1 to 2 minutes.
Pour into glass pint jars, and refrigerate, up to 1 month. *And Try, try not to eat it straight with a spoon!
To Make Hot Cocoa:
- Heat milk 2% or whole, as much as you want, over medium heat, until steaming. Alternatively, for one mug, microwave.
- Add ganache to hot milk: I use one heaping tablespoon per 8 ounces of milk, though there are those under my roof who argue 2 tablespoons are far superior. And no don’t measure it eyeball it!
- Stir ganache into hot milk until dissolved, 10-15 seconds, taste, and add more, if desired.
- Pour into mugs, top as desired.
Advantages to this pre-melted jar of deep dark velvety goodness? The best hot chocolate known to mankind. Gluten-free and heart healthy. Remember to share this secret. Possible combinations if you remember to flavor your milk. Mint, orange, vanilla, and the best cinnamon will knock you out. *Disclaimer not responsible for blown diets or wardrobe trade ups. Mary Jane (my lil sis) put that spoon down and count to ten!
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Suburbhomestead 
So glad to have seen this – I just found myself with some extra ganache. 🙂
A Dash of cinnamon and it is a Mexican treat.