Dessert
Gascon Bourbon Apple Pie
Bourbon and cinnamon apples under a ruffled crown of buttered filo, finished with a spiced Grand Teton bourbon caramel that pools in every crisp fold.
1 hr 30 min · Medium
Drinks · · By Ashley
Velvet Truffle Hot Chocolate
It's almost Christmas, so let me introduce you to your new favorite hot chocolate.
- Prep
- 2 min
- Cook
- 5 min
- Total
- 7 min
- Serves
- 1
- Level
- Easy
Where the time goes
7 min
- Hands-on
- Hands-off
- 01Hands-onChop the chocolate2 min
- 02Hands-onWarm the milk and cream3 min
- 03Hands-onMelt and froth2 min
The story
This isn't the powdered stuff from a packet. It's made with whole milk, a little cream, silky milk chocolate truffles, and 65% dark chocolate for just enough depth and bitterness to keep it from becoming overly sweet. The result is incredibly rich and velvety without being heavy.
The kids love it exactly as it is. For the adults, add a splash of Baileys at the end and you've got yourself a proper Christmas nightcap.
Don't rush the chocolate. You want silky and glossy, never boiled or grainy.
How it went
The secret: Lindor truffles.
Ingredients
Serves 1
Tap an ingredient to check it off.
For the hot chocolate
To finish
Method
Tap a step number to mark it done.
Warm the milk
Add the whole milk and heavy cream to a small saucepan over medium-low heat. Warm gently, stirring occasionally, until steaming and hot — but do not let it boil.
Hot enough to melt the chocolate, never hot enough to scorch the dairy.
Sweeten it
Whisk in the sugar until completely dissolved.
Bring on the chocolate
Lower the heat and add the chopped Lindor truffles and dark chocolate. Whisk continuously until everything has melted and the mixture is smooth, glossy, and velvety.
The truffles and dark chocolate together are what give this its texture and a much deeper chocolate flavor than a traditional recipe.
Make it frothy
Keep whisking for another 30 to 60 seconds, working a little air into the chocolate. Once it's hot, silky and lightly frothy, take it off the heat.
Finish
Pour into your favorite mug and crown it with a generous spoonful of freshly whipped cream. Finish with the tiniest pinch of cinnamon and espresso powder. For an adult version, stir in a splash of Baileys just before serving.
The espresso doesn't make it taste like coffee. It just makes the chocolate taste more chocolatey.
Things worth knowing
- Keep the milk at a gentle heat and whisk the chocolate in slowly — that is what gives it the restaurant-style texture.
- Silky and glossy, never boiled or grainy.
Ashley's notes
If you're making this for Christmas morning, make the kids' first. Then add the Baileys to yours. You deserve it.
Swaps that work
- Any good milk chocolate truffle works in place of the Lindor.
- Push the dark chocolate to 70% if you want it less sweet still.
Credits and sources
- Made withLindt Lindor truffles(opens in a new tab)melted into the base
Ingredients · 7 min · Serves 1
For the hot chocolate
- 200 mlwhole milk
- 30 mlheavy cream
- 4milk chocolate Lindor truffles
- 20 g65% dark chocolate
- 10 ggranulated sugar
To finish
- A generous spoonfulfreshly whipped cream
- A pinchcinnamon
- A small pinchespresso powder
- A splashBaileys
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Made this one?
I send a new recipe most weeks, plus whatever went sideways in the kitchen that week.