- 2
- 2 mins
- 7 mins
Ingredients
- 2 cups (16 oz) Whole milk
- 2 tablespoons sugar
- 3 tablespoons Ghirardelli unsweetened cocoa powder
- 5 oz semi-sweet baking chocolate (I used Ghirardelli), chopped
- Large pinch kosher salt
- 1 egg yolk
Preparation
Step 1
In a microwave safe bowl, melt the chocolate on 50% power in 30 second intervals.
Meanwhile heat the milk and sugar in a small pot over medium heat. The sugar will help to prevent it from burning. Once it starts steaming, whisk in the cocoa powder, melted chocolate and salt. Bring the mixture to a boil and turn off the heat.
With the immersion blender running, add the egg yolk to the pot and blend in the egg. You can also transfer it to a blender or food processor.
Pour into two mugs, top with an impossible number of marshmallows and enjoy.
Serve hot. You can store it in the refrigerator, covered, for up to 3 days. Reheat in the microwave in 30 second intervals, stirring between each interval, or on the stovetop, stirring constantly to prevent scorching.
If you do not have an immersion blender, blender or food processor, you may add the egg yolk the old fashioned way. Place egg yolk in a large mixing bowl and break it up with a whisk. You can add a little sugar to the yolk if you would like, which will help you temper it without scrambling. While whisking constantly, pour in half of the hot chocolate into the bowl with the egg yolk in a slow stream. Whisk in the rest of the chocolate mixture. Pass the hot chocolate through a fine sieve or chinois. This will strain out any unpleasant lumps of coagulated egg yolk. Like I said, just use the darn blender.