Baby it's cold outside has to be the understatement of the new year. Almost all of the U.S. is experiencing frigid temperatures, even here in the South. So what's a baker to do to stay warm? Make the best hot chocolate you'll ever have, that's what! I'm a huge fan of white chocolate and because I love to turn things inside out, I decided to make my favorite white hot chocolate and top it with a decadent chocolate whipped cream. Let me say one thing about this whipped cream, you will want to eat it by the spoonfuls! It's so rich and delicious that you can eat it alone, but don't. Make sure you top your white hot chocolate with it!
White Hot Chocolate Makes 2 servings
2 cups of milk ( I used 2% milk)
1 tablespoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
4 ounces of white chocolate ( I used a 4 ounce ghirardelli white chocolate bar, but you can use white chocolate chips as well)
In a medium sauce pan, add the milk, vanilla extract and grated nutmeg. Set the stove to medium heat, but do not boil. Break the white chocolate into pieces and add it the milk stirring vigorously with a whisk until the chocolate has melted. Let the white hot chocolate simmer while you make the whipped cream.
Chocolate Whipped Cream
1 cup whipping cream
1/4 cup sugar
1 tablespoon vanilla
1 tablespoon of cocoa powder
Before preparing the whipped cream, place the bowl you will use for the whipped cream in the refrigerator for about an hour so it can get cold. Once the bowl has been chilled, add all the ingredients to the bowl and whisk until you get the a thick, creamy texture. If you want the whipped cream to be a little more firm, sit the bowl of whipped cream in the refrigerator for 15 minutes. Once ready, top your white hot chocolate and enjoy!