As I made my way through the candy aisle, I was pleasantly surprised to find such high quality couverture amongst the boring usual chocolate choices of a super market. My excitement, however, was dulled by a subtle turn in my stomach. You see, when I was in culinary school, we spent a quarter working with chocolate and I hated it. At first, I couldn’t remember why, but once I began chopping said chocolate, the stark reality came crashing down…all over my kitchen, like broken glass. I found myself in a sea of chocolate bits, it was on my hands, on my feet, in my sink, all over my floor. You name it, there was chocolate on it. Now, there is a very slight possibility that my infant sized cutting board had a little something to do with the mess, but we’ll just chalk it up as a loss.
After scraping my precious chocolatey chunks
mostly onto the floor into the saucepan, I began melting it, and my huge mess of a kitchen was completely worth it.
Now, I usually indulge in one…or three spiked hot chocolates when I’m
falling on my face shredding fresh powder on the side of a mountain, but I haven’t yet made it to the slopes this year. So, I decided to make a much better version of the Swiss Miss and Popov-quality alcohol they sell at the lodges.
I give you: Dark Sipping Chocolate with Bailey’s and fresh Whipped Cream. Be warned, it’s a chocolate lover’s dream.
Tell me that doesn’t look like the epitome of Winter.
Dark Sipping Chocolate with Bailey’s and Fresh Whipped Cream
1 cup whole milk
2 cups heavy whipping cream, divided
8 oz dark couverture (chocolate) 70% or higher, chopped
1 1/2 tsp raw cane sugar
Bailey’s Irish Cream
Place chopped chocolate pieces into a large bowl.
Heat whole milk and 1 cup of heavy cream over medium/high heat, whisking occasionally, until it is simmering (there will be small bubbles around the edge of the sauce pan). Do not boil.
While heating milk/cream mixture, add the remaining heavy whipping cream to the bowl of a stand mixer fitted with a whip attachment (or in a medium bowl with a hand held mixer), add sugar and whip on high 2-3 minutes, or until the cream is a stiff whipped cream.
When milk/cream mixture is simmering, remove from heat and pour over chocolate pieces. Let it sit for about 1 minute then whisk together, starting from the center and working your way out.
Pour a shot of Bailey’s into a mug, add a ladle of sipping chocolate and top with a dollop of fresh whipped cream. Enjoy!