The Salted Rum Hot Chocolate I Made on CTV
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All about the après-ski.
by Erin Henderson
We're deeply entrenched in ski season here in southern Ontario. Not me, personally. I am skeptical about strapping two boards to my feet and blasting down a steep slope at uncontrolled, feral speed. But others really like it.
What I encourage is après-ski. You can still wear the cute outfits, but keep your bones intact. Throw in a jacuzzi, and so much the better.
I am such a fan of the post ski day party that I've posted about it many times, including going on national television to show what my festivities might include.
Among them, is this cheese fondue, this tartiflette, and, the reason we're all here, this luxurious hot chocolate.
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Salted Rum Hot Chocolate
Makes: about 8 espresso-sized cups or about 4 coffee-sized mugs
Chef level: easy-moderate
- 90 grams/3 oz good-quality dark chocolate (I used 80%)
- 1/3 cup salted butter
- 1/2 cup brown sugar
- 1 tsp sea salt
- 1/2 cup water
- 1/2 cup spiced rum
- 1 cup whipping cream
- Bring a few inches of water to a boil in a pot.
- Place a glass bowl, being sure the bowl does not touch the water, over top.
- Put chocolate into the bowl and allow to melt.
- Add the butter to the melted chocolate and melt it in.
- Add the sugar and salt stirring well to incorporate and loose the "grainy" texture.
- Bring the 1/2 cup water to a boil in another pot, remove from heat and allow to cool a minute.
- When no longer ferociously bubbling, pour the rum into the water.
- Pour in the warm, melted chocolate mixture and stir to combine.
- Pour in milk and stir.
- Serve immediately or keep over a very low flame so guests can serve themselves.