Gina Ferazzi/Los Angeles Times
December 10, 2013
Here is Rob Kasper's favorite recipe for hot chocolate, which he says "has been tested on snow shovelers."
Hot Chocolate Topped With Chocolate Whipped Cream
Makes 4-6 mug servings
3 cups milk
3 ounces bittersweet or semisweet chocolate cut into bits
1/4 cup unsweetened Dutch process cocoa powder
3 tablespoons powdered sugar
1 cup heavy cream, chilled
1/2 teaspoon vanilla extract
In a medium saucepan over medium heat, bring the milk just to a boil. Remove from heat, add the chocolate, and stir or whisk until well blended.
To make Chocolate Whipped Cream topping, combine the cocoa powder and powdered sugar in a small bowl. In a chilled medium bowl, combine the cream and vanilla and whip until peaks form. With the mixer running or while whisking by hand, gradually pour in the cocoa mixture; whip until well blended.
From "The Best American Recipes 2000" by Fran McCullough and Suzanne Hamlin