Campton Place Hot Chocolate (The Secrets of Baking by Sherry Yard)

• 1 recipe Master Ganache (recipe follows)
• 2 cups whole milk
• 1/2 cup cream
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon Tia Maria or vanilla extract

Bring the milk and cream to a boil in a small saucepan over medium heat. Add the cocoa powder and whisk to dissolve. Remove from the heat and add the ganache. Let sit for 1 minute, then stir until well combined, about 4 minutes. Stir in the Tia Maria or vanilla.

Serve the hot chocolate right away as is or store it covered in the refrigerator for up to 2 weeks. It can be reheated easily on the stovetop or in the microwave. If you wish, top it with whipped cream and chocolate shavings.

Master Ganache:

• 8 ounces bittersweet chocolate
• 1 cup heavy cream

Using a serrated knife, finely chop the chocolate into 1/4-inch pieces, since big pieces will not melt. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat.

Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Stir until all the chocolate is melted, about 2 minutes.

Let the ganache sit at room temperature until it cools to a thicker consistency, like soft fudge. It can also be covered and stored in the refrigerator for up to 2 weeks.

Yield: 2 cups