Wednesday, September 11, 2013

caramel hot chocolate

I'm sure that, like me, you sometimes find yourself with ganache, caramel sauce, and milk in the fridge all at the same time. Fear not, gentle reader! You can put these three items together and make a tasty caramel hot chocolate.

I heated 2/3 cup skim milk in a small pot on medium heat and stirred in two or three tablespoons of ganache until the chocolate melted and the hot chocolate was steaming, but not boiling. (For a thicker drinking-chocolate style, use four tablespoons.) I poured the hot chocolate in the mug and stirred in about a tablespoon and a half of caramel. I could have topped the hot chocolate with whipped cream and then added more caramel on top, but that seemed a little decadent.

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