Okay, most people would say ‘who needs a recipe for hot chocolate?!’ and believe me, I can understand that sentiment.  Just think of this as a new uncommon way to prepare something old and common.  This hot chocolate starts with a deep rich chocolate ganache that was left over from a previous dessert.  A blend of evaporated milk and 2% milk heated and then frothed up in a coffee press combine to give this hot chocolate the creamiest texture ever!  It’s worth making the ganache just for hot chocolate.

P.S. Also delicious with a shot of Cafe Patron or Coffee Liquer!

Chocolate Ganache, Pet Milk, 2% Milk, French Coffee Press

2 tablespoons of ganache per serving

Add hot milk to coffee press

Plunge several times until thick, frothy, and almost tripled in volume.

Keep top intact, pouring hot frothy milk into cups…the thickest froth will remain in the pot.

Stir well to combine

Top with reserved thick froth and sprinkle with cocoa

Creamy Ganache Hot Chocolate
Serves 2

4 tablespoons chocolate ganache, recipe here
1/2 cup Pet Milk(evaporated milk), not condensed milk
1 1/4 cups milk, I used 2%
1 pinch of cocoa, garnish

Place 2 tablespoons of ganache into each cup.  In a saucepan, heat Pet Milk and 2% milk on medium heat until just boiling.  Immediately remove from heat and pour into the coffee press pot.  Plunge strainer into pot several times until milk is frothy and has doubled in volume.  Keep lid intact and pour milk evenly into cups with ganache. The top will have held the thick froth within the pot.   Stir the hot milk and ganache until completely blended, no white streaks or lumps of chocolate.  Spoon remaining thick froth atop hot chocolate, sprinkle with cocoa.