Ingredients
h
1 ½ c heavy cream
p
2 tbsp powdered sugar
c
1 tsp cornstarch
e
1 tbsp espresso
d
4 oz dark chocolate bar (above 65%)
w
½ c whole milk
g
1 tbsp granulated sugar
o
pinch of nutmeg or cinnamon
Directions
1
Add 1 c of heavy cream and powdered sugar to a stand mixer. Whip until stiff peaks form. Cover and set in the fridge.
h
1 c heavy cream
p
2 tbsp powdered sugar
2
Mix cornstarch and espresso in a small bowl.
c
1 tsp cornstarch
e
1 tbsp espresso
3
Chop chocolate bar into small pieces.
d
4 oz dark chocolate bar (above 65%)
4
Add remaining heavy cream and whole milk to a small sauce pan on medium heat. Heat until very hot and almost boiling. Turn heat to low and add espresso mixture, chocolate, and sugar. Mix constantly until chocolate melts and liquid reaches desired consistency (the longer you cook, the thicker it will become. Whisk if chocolate does not melt evenly.
w
½ c whole milk
h
½ c heavy cream
g
1 tbsp granulated sugar
5
Distribute hot chocolate into two mugs, top with whipped cream and nutmeg. Enjoy!
o
of nutmeg or cinnamon
