Nothing beats great hot chocolate. Use the best chocolate you can get your hands on. We love Valrhona, but Lindt and Ghirardelli are also excellent choices. If giving as a gift, transfer the mix to crocks, jars, canisters, or cellophane bags, decorate with ribbons, and attach gift tags with the serving directions.
Recipe information
Yield
Makes 24 to 32 servings (10 cups mix)
Ingredients
4
1
1
8
2
Need to make a substitution?
Preparation
Step 1
Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
Step 2
In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (Process in two batches if necessary.)
Step 3
Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend.
Step 4
Store mix airtight at room temperature for up to six months.
To serve:
Step 5
For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup mix. Serve with unsweetened softly whipped cream or marshmallows.