Fancy Hot Chocolate

Years ago, Paige and I were in Vail, Colorado and The Four Seasons hotel had the most magical hot chocolate. The hot chocolate itself was rich, creamy, and wonderful. But what made it even better was that it was poured over a thin, lacy round of chocolate placed over the mug. As the hot chocolate went in, the solid chocolate melted and it all became one. The Four Seasons hot chocolate has become viral in the past few years, and I love to whip up a version at home. This is one of my favorite hot chocolate recipes (and chocolate dessert recipes, at that) for the holidays or any cold winter day. It's a cinch to make, but the presentation is impressive—the perfect Christmas treat in my book!

What is the best chocolate to use for hot chocolate?

I like to use a mix of bittersweet and semisweet chocolate chips. The bittersweet gives the hot chocolate a deep, bold cocoa flavor, while the semisweet adds just the right amount of sweetness. You can use both, or one or the other. If you like a sweeter, creamier hot chocolate, milk chocolate can be used instead.

No matter which type you choose, the real key is to use good-quality chocolate. Look for chips made with real cocoa butter for a rich chocolate taste and a melt that is smooth and silky. For bittersweet and semisweet chocolate, aim for 50 to 70 percent cacao. Milk chocolate will naturally have a lower cacao percentage but should still have cocoa butter as one of the main ingredients.

Can you make hot chocolate ahead of time?

Absolutely! After step four, instead of transferring the hot chocolate to a teapot, place it in an airtight container in the fridge. It will keep for up to three days. Reheat it over medium-low on the stove. You can also make the chocolate decorations in advance and store them in an airtight container at room temperature for up to one week.