After a case of chef to chef one-ups-manship, this recipe got invented on the fly. After Bob bragged about his hot chocolate, he was held to the challenge by the other chef. Spotting a little chocolate ganache in his walk-in, he added warm milk and it becaue the thickest and richest hot chocolate around–garnished with a little rum and whipped cream, the other chef conceded that it was indeed pretty good.


  • 8 ounce heavy cream

  • 8 ounce whole milk
  • 2 ounce butter
  • 2 ounce granulated sugar
  • 8 ounce bittersweet chocolate, broken into small pieces
  • 1 tablespoon rum or kahlua

    1 cup whipping cream, whipped


Place all ingredients except chocolate into heavy bottom sauce pan; bring to simmer.  Add chocolate until completely melted and absorbed. Ladle into cups; garnish each with dollop of spicy whipped cream & splash of Kahlua or rum.

Sprinkle of nutmeg, cocoa powder, or cinnamon.
Suggested size serving: 8 four ounce servings–it is rich! We even use our demitasse cups for service.


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