This hot chocolate was a no-brainer twelve years ago when we opened. We have ganache all the time in the pastry kitchen, and our customers kept asking for hot chocolate. So we scooped the ganache into the espresso milk pitchers and steamed it on the espresso machine with local organic milk to make our thick, rich, and amazing signature hot chocolate.
We make ganache every morning, and every day, especially during the winter, we go through containers and containers of it to satisfy the hotchocolate demand. As with any recipe that has very few ingredients, each ingredient must shine, so buy the best chocolate you can afford for the ganache.
- Yield: 2 Servings
- 1 cup (240 g) Ganache
- 1¾ cups (420 ml) whole milk
- Big pinch of kosher salt