Make-Ahead Hot Chocolate

This easy recipe from ATK is light-years better than cocoa mix and has been a huge hit after our post-Tribe hikes. It’s a wonderful recipe to make with kids and can easily be adapted to serve a large crowd. (See notes.) If you have a recipe you’d like to share with our IOY community, please send!

INGREDIENTS

  • 2 cups (12 ounces) semisweet chocolate chips

  • 1 cup heavy cream

  • ¼ teaspoon salt

INSTRUCTIONS

  1. Microwave chocolate chips, cream, and salt in large bowl, stirring occasionally, until smooth, about 2 minutes. Refrigerate until firm, about 2 hours.

  2. Working with 3 tablespoons chilled chocolate mixture at a time, roll into 2-inch-diameter balls. Wrap balls individually in plastic wrap or waxed paper and transfer to zipper-lock bag. (Balls can be refrigerated for up to 5 days or frozen for up to 2 months.)

  3. To make 1 cup of hot chocolate: Place 1 unwrapped chocolate ball and 1 cup milk in mug. Microwave, stirring occasionally, until smooth, about 2 minutes. Serve.

NOTES

  1. Instead of wrapping each ball individually, portion into an ice cube tray or muffin tin while the mixture is still warm, then store in the refrigerator or freezer.

  2. To make for a crowd, combine the chocolate mixture and milk in a slow cooker or large pot and heat.

RecipesSusan JohnsonComment