So, I’ve been trying to find a recipe for the perfect hot chocolate. I’ve LONG since outgrown a love of powders a’la Swiss Miss. A few years ago, I found a recipe for a concoction that Starbucks put out called a chantico, which was delicious, but a little too rich for regular consumption. There’s a recipe that seems to be a staple on Pinterest that looks divine; it involves Nutella (YAY!) but takes at least two hours to cook (BOO!). My brother posted a video with a recipe for Italian hot chocolate on his facebook wall the other day, and while it looked delicious, the consistency looked like it required a spoon, it was at LEAST 20 minutes in the making, and it required a level of fussiness that I wasn’t sure I’d be able to muster when the need struck.
Periodically, I get cases of what I call “the chillies” (which is different from The Chilis, and you know it…). Sometimes, and I have no idea why, I just get cold and can’t seem to warm up. I came down with one yesterday. My usual method of combating a case is to take a long, hot shower, but it was the middle of the day and I’d showered once already. I hunkered down under a pile of blankets in the family room and was in the process of pulling the blankets up to my nose when my beloved husband looked over, saw what was wrong, and said, “hold on a second; I’ve got something that might help…”
Now, you might think that he was being dirty (and that WOULD have warmed me up, I’m sure!) but no; he disappeared into the kitchen. I heard the sound of the microwave and the smoothie maker, and a couple of minutes later, he was presenting me with a mug of some of the best hot chocolate I’ve ever had. When I got to the bottom of the mug, I finally had the sense enough to ask him how he did it, and it was so stupid-easy that I had to share.
Start with milk in a glass measuring cup. Pop that in the microwave until it’s good and hot – not quite boiling, but certainly thinking about it. Drop two or three Lindt Lindor truffles into your mug (no, really!) and pour a little of the hot milk in to get them melting. Pour the rest of the milk into a blender or smoothie maker (or, if you have one, hit it with a milk frother thingy that people use to make cappuccino), make it all frothy and bubbly, then pour it into the mug with the now nearly-melted Lindt truffles. Give it a little stir, and revel in the yummy, creamy, chocolatey, two-ingredient, stupid-easy goodness.
We ended up taking a trip to our Lindt outlet as soon as I warmed up (which, given that it didn’t get over 22° yesterday, meant that I was chilly again, but the heated seats in my little VW Golf helped ameliorate that), and came back with literal POUNDS of truffles. The beauty of this recipe is that you can use any flavors – and in any combinations – that you want. I, personally, like two extra dark chocolate truffles (the ones in the black wrappers), but my daughters have decided that the milk chocolate ones (in the red wrappers) are the way to go. I’m betting that the salted caramels would be lovely, too, or the peppermint chocolate, if you’re into that sort of thing.
Really; do this. You will NOT be sorry.