The best HOT CHOCOLATE RECIPE ever

Hello everyone! Are you ready to get the best hot chocolate recipe of your life? yea.

Although it's been a while since I've indulged on a nightly basis, I got a hankering for hot chocolate today, even though it's sweltering outside.
The Valley. psh. whadya gonna do?

Months ago when I was in the throes of trying to develop gourmet hot chocolate to sell, I did a lot of research on thick, rich and european inspired recipes. This is the result of my labors. Now we are not, or course, talking your normal cocoa powdered drink. If you are a chocolate lover, than the versatility, ease and induglence factor of this recipe will soothe your soul. or any other parts of you, mm. (easy now!)

Hot Chocolate Recipe part ONE (the joy of anticipation)

To make the ganache: (hot chocolate base)

8oz DARK chocolate, very finely chopped (food processor/blender if you got it) bittersweet is of course fine too, if you are not into super dark chocolate.
(This is the best part, where you get to pick your favorite chocolate to really tailor-make the taste)
8oz (plus 2 tablespoons extra) HEAVY CREAM
2 tbls Honey
Sea Salt 1/8tsp/pinch

In a small saucepan bring the cream to a simmer on low heat (Keep your eye on it, it will happen fsat, when bubbles start to form all around the edge of the pan, that's when you take action!)
Pour HALF of the cream over your bowl of chopped chocolate, and let it SIT for about 30 secs or a minute. The idea is to let all the chocolate start to melt and get used to the temperature change.
Take a rubber spatula (wood has too much potential moisture, and chocolate hates moisture!) and SLOWLY start to stir, from the inside out, until all the chocolate is melted well with the cream and glossy. Add the remaining cream (you may want to throw it back on the burner to give it a quick heat, that's what I usually do) and incorperate it into the chocolate mixture in the same manner.
Give a semi-generous pinch of sea salt to the mix while it's still warm and stir to dissolve. Add the 2 tbls. honey and stir to dissolve.

*NOTE* Don't worry TOO much about being precise and slow, the idea is just not to maniacally stir and smash and rush it. There is an emulsification process that has to take place. Gentle, consistent stirring is good.

You can now store your Hot Chocolate base in the fridge for 2 weeks, tightly covered, or in the freezer for a month, OR set at room temp if you are not in a rush, for 4-5 hours.

Hot Chocolate Recipe Part TWO (the joy of acquisition!)

This is the easiest part of all!
Get yer cup ready and:

In a small saucepan over low heat melt 1 Tbls whole milk for every 1Tbls hot chocolate base (ganache)
When everything is all melted nice and warm, pour the elixir into your cup of choice and top with some freshly whipped heavy cream, cinnamon, cayenne pepper, chocolate fudge, heck anything you want!

mmmmyum! I think I want to go have some right now. hopefully you live in a cooler climate than me.

Nothing compares to homemade, gourmet hot chocolate. Especially when the recipe is this easy.
hold me back.

:)