Homemade Hot Chocolate

Alyssa Ringger
3 1 ounce squares of baker’s semi sweet chocolate
½ cup water
½ tsp salt
¾ cup sugar

Cook the choc. and the water over low heat, stir constantly. Add sugar and salt, and cook for 5 more minutes. Cool completely.
Whip in blender 1 cup heavy cream with 1 tsp vanilla (can use peppermint extract instead) until peak forms. Fold this into the cooled choc. mixture. It will be fluffy and light. Place in a serving bowl and refrigerate.


In crock pot on warm, fill with 2% or whole milk. When ready to serve add to a cup of milk two heaping tablespoons of choc.