The Ultimate Indulgent Hot Chocolate For Two Food

THE ULTIMATE INDULGENT HOT CHOCOLATE FOR TWO

Steps:

• Whisk together the cornstarch and salt, and whisk in the milk and cream until cornstarch is dissolved.
• Bring the mixture just to a boil over medium heat, whisking constantly, then reduce the heat and slowly simmer it, whisking frequently, 1 minute.
• Remove the pan from the heat and add the chocolate. Let it rest for 1 minute, then whisk the mixture until chocolate is melted and liquid is smooth.
• Whisk in the cocoa and the vanilla, and if necessary, reheat it over medium-low heat until hot.

THE ULTIMATE INDULGENT HOT COCOA FOR TWO

Steps:

• Whisk together the cocoa, cornstarch, sugar, salt, and about 1/2 cup half-and-half in a small saucepan over medium-low heat until the cocoa and sugar are dissolved. Whisk in the rest of the half-and-half.
• Bring it just to a boil over medium heat, whisking constantly, then reduce the heat and slowly simmer it 1 minute.
• Stir in the vanilla and serve.

HOT CHOCOLATE FOR TWO

Steps:

• SIMMER: combine the cocoa powder and water in a saucepan and whisk. Pour in the milk and heat it over medium-high heat until the milk starts to steam but doesn't reach a boil.
• FINISH: Lower the heat too low, and add the chocolate. Let sit for 30 seconds, then use a whisk to combine. Add 1 tablespoon of sugar, taste and adjust with additional sugar as desired. Add 1/8 teaspoon salt, taste and adjust with additional salt as desired, we usually go with 1/4 teaspoon as we prefer a less sweet hot chocolate. Continue to heat on low if it needs to be hotter but make sure that it doesn't boil! Turn off the heat, stir in the vanilla and pour hot chocolate into mugs. Top with whipped cream, marshmallows, or cocoa powder or chocolate syrup if desired!

ULTRA-RICH HOT CHOCOLATE

Steps:

• Bring milk, cocoa powder and sugar to simmer in heavy large saucepan over medium-high heat, whisking frequently. Add chocolate; whisk until melted and smooth. Add salt; bring to simmer, whisking constantly until frothy. Ladle into 4 mugs. Sprinkle with marshmallows.

HOT CHOCOLATE BAKED FRENCH TOAST

Steps:

• Butter a 13x9" baking dish. Arrange bread slices in overlapping rows in dish.
• Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.
• Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.
• Preheat oven to 350°F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35-40 minutes longer. Let cool 10 minutes.
• Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3-5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.
• Serve French toast with hot chocolate sauce and toasted hazelnuts.
• Do Ahead
• French toast can be assembled 1 day ahead before baking; cover tightly with foil and chill.