It doesn’t get better than ganache hot chocolate!
Nothing pairs with the cold quite like a warm mug of hot chocolate—but you can do better than a packet of powdered mix.
Heather Smith of Orson Gygi shared her secret to the ultimate hot chocolate: a ganache-based recipe that’s creamy, decadent, and so cozy.
Ganache is a smooth, rich mixture made by combining chocolate and heavy cream. The result is a luxurious, velvety texture that makes hot chocolate feel like a gourmet treat. To take it even further, Heather suggests using couverture chocolate—the highest quality chocolate you can get. Couverture chocolate has a higher cocoa butter content than regular chocolate, which gives it a smooth, glossy finish and a more intense, complex flavor. It’s the kind of chocolate chefs use when making truffles or chocolate bars, so you know it’s going to taste amazing.
Want even more chocolate? Join the party at Orson Gygi’s Chocolate Extravaganza this weekend. Learn from the best gourmet chefs, bakers, and chocolatiers that come and teach incredible classes all about chocolate. Find all of the information and class schedule here.
Decadent Ganache Hot Chocolate
INGREDIENTS
- 1 cup couverture chocolate
- ¾ cup heavy cream
- 1 ½ cups milk
- Kosher salt, to taste
METHOD
- Place the cream in a tall, microwave-safe container.
- Heat in the microwave or on the stovetop for 2 minutes until the cream reaches about 160 degrees Fahrenheit, hot enough to melt the chocolate.
- Add the chocolate tot eh heated cream and mix to create a smooth, aerated ganache.
- Heat the milk in the microwave and add to the cream and chocolate ganache.
- Blend the mixture with a whisk, frother, or hand blender until evenly mixed and fully emulsified.
- Serve warm and enjoy with marshmallows, whipped cream, or a peppermint stick.
Find more inspiration from Orson Gygi on Instagram, @orsongygi, or on their website, gygi.com. Find even more recipes on the Gygi blog, gygiblog.com.
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