This is a luxurious, unexpected offering for dessert. Take it over the top with a dollop of Marshmallow Whipped Cream. Find the chocolate bars on the candy aisle at the grocery store. Traditional hot chocolate recipes usually call for arrowroot as a thickener, but we used the more common cornstarch.
I tried this hot chocolate two ways...the original as it appears in the recipe, which was good. It was very chocolatey and very sweet - maybe a little too sweet. But then I later tried the Mexican version of it.....it was fantastic...one of the best hot chocolates I've made or ever tried. Though I tweaked it a bit...instead of using the amount of dark chocolate called for, I instead used 4 squares of Baker's semi-sweet chocolate baking squares. (I thought the 7 oz. of the 70% chocolate I used in the first recipe was just too strong and too much). Also, since I didn't have honey, I used regular white sugar. I'm going to try this recipe again with Southern Comfort!
I failed to make the marshmallow whipped cream that went along with this and that might have made it better. But by itself was very bitter. I did not like it and would not make it again.
Really easy to make and very rich! Some of the best hot chocolate I've ever had.
This is a WONDERFUL recipe, but you truly have to be a dark chocolate lover to fully enjoy this. When they say
