Grand gestures are showy, but quiet, small ones are sweeter.
Today is that favorite day of retailers, florists and restauranteurs everywhere, Valentine’s Day.
Here in Pennsylvania, we’ve been very fortunate here with the mildness of our winter so far – unlike those of you suffering some real damage and hardship, we’re mostly just inconvenienced and fatigued. The kind of weariness that can be soothed with a steamy, creamy cup of home-made cocoa.
I nixxed commercial hot chocolate powders a long time ago in favor of the old-fashioned, off the package Hershey’s cocoa recipe that my mom used to make. Real milk, cocoa, salt, sugar and a bit of vanilla – all things found in an average kitchen. At home, it’s not really any more work, and the results are so worth it. Once you’ve spoiled yourself, you’ll want to keep a pint jar in your fridge at all times.
But then, one day, this really lovely post from Molly at Remedial Eating stopped me in my tracks. Something I had to try ASAP. And I’m so glad I did. This is one of the nicest, sweetest DIY gift ideas around – a jar of chocolate ganache ready to spoon into heated milk for a perfectly delicious, creamy, real cup of steaming cocoa.
Hot Chocolate Base (Ganache)
Yield: 2 generous cups ganache (enough for 2 dozen+ mugs of hot cocoa)
This makes a light ganache (1:1), scoop-able straight from the fridge. For firm truffles and heartier frostings, a 2:1 chocolate:cream ratio gives greater body and intensity. FYI.
1 1/2 cups heavy whipping cream (not ultra-pasteurized, if possible)
12 ounces semisweet chocolate (3 – 4 oz. bars)
Snap chocolate bars into a large, heat-proof bowl. Heat cream over medium, until the first bubble breaks, then remove from heat and pour over chocolate shards. Let sit 5 minutes, then whisk gently to combine, 1-2 minutes. Pour into jar, and refrigerate, up to 1 month.
To Make Hot Cocoa:
Heat milk (2% or whole), as much as you want, over medium heat, until steaming. (Alternatively, for one mug, microwave). Add ganache to hot milk: I use 1 heaping tablespoon per 8 ounces of milk, though there are those under my roof who argue 2 tablespoons are far superior. And no, I don’t measure. Eyeball it. Stir ganache into hot milk until dissolved, 10-15 seconds, taste, and add more, if desired. Pour into mugs, top as desired (whipped cream, marshmallows), wrap fingers ’round, and give thanks for winter.
Who am I kidding? 1-2 TBS? No way. Try 3, or even 4!
So, if you’re still struggling for not-too-big, not-too-small DIY gift ideas, here you go – you still have time. A nice jar of homemade chocolate ganache for a steamy cup of ready-made love for your beloved.
And, if heating milk sounds like too much work, there’s always spoon truffles. Spoon truffles? You know exactly what I’m talking about – no double dipping!