If you're lucky enough to have any leftover Halloween chocolate lying around, here's a great recipe for hot chocolate that uses candy, instead of powder or syrup. If you forgot you had some stashed, take it out of hiding, and put it in the communal pot, you miser.
A Hot Chocolate Recipe From Scharffen Berger
•6 ounces 70% Cacao Bittersweet or 62% Cacao Semisweet Chocolate
•1 quart milk, your choice, why not splurge with whole milk
•Break up the chocolate and put in a small saucepan. Melt with one cup milk over medium low heat.
•Stir constantly (very important when making candy).
•Turn heat up to medium after chocolate has melted. Add rest of milk, whisk rapidly. Don't let boil.
•Can be served with whipped cream (c'mon use real whipped cream) and liquor. My favorite is brandy. This is a Wisconsin candy blog, after all.
Any chocolate can be used. You can substitute your favorite type of chocolate, mine is Scharffen Berger or James J. milk chocolate. I started making hot chocolate this way last year when I discovered that homemade James J. Chocolate cornucopias (which are solid chocolate stuffed with candy) made a great centerpiece for the Thanksgiving dessert table. Somehow there was leftover cornucopia, so I followed this recipe and have been spoiled ever since.
flickr photo by timoni