Easter weather is always a surprise around here – sunny summer temperatures one day and overcast and chilly day the next. I’m pretty happy drinking hot chocolate on all but the hottest days though. With that in mind, I made some little hot cocoa bunnies to use to make a decadent cup of Easter-themed hot chocolate.
Some of the best cups of hot chocolate I’ve ever had have been simply milk with a good quality chocolate melted into it. Plain chocolate chunks don’t melt very smoothly though. One of my co-workers used to melt my homemade truffles into her coffee to enjoy as a mocha, so I thought I’d try using ganache (the chocolate and cream filling for truffles) as my hot chocolate “mix”. With a little cocoa powder added to temper the sweetness, the ganache makes an excellent hot chocolate and can be molded into any fun shape using a silicone mold. I have a great little silicone bunny mold that I usually find hiding in my baking cabinet in the summer, so I’m pleased I remembered to use it before Easter this year!
I’m entering this recipe in April’s We Should Cocoa challenge which is hosted this month by Rachel Cotterill who picked Easter as her theme. The We Should Cocoa challenge, managed by Choclette of Chocolate Log Blog, is a great excuse to make a chocolate treat and to use our creativity. The idea is to make something with chocolate each month. We can use any sort of chocolate or cocoa substance and use any ingredient that we like, but we must include the special ingredient or theme selected by the host.
- For the Bunnies
- 8 oz dark chocolate, finely chopped (do not use chocolate chips)
- ¼ cup heavy whipping cream
- 4 Tbsp. cocoa powder, sifted
- 1 Tbsp. powdered sugar (confectioner's sugar)
- 1 tsp. vanilla
- For the hot chocolate
- ⅔ cup hot milk
- 1 bunny
- For the bunnies:
- In a small saucepan over very low heat, combine the chopped chocolate, cream, powdered sugar and cocoa powder. Stir constantly until the mixture is melted and smooth. Stir in the vanilla.
- Spoon chocolate into a silicone mold. Tap mold to release air bubbles. Refrigerate for an hour to firm up.
- Remove chocolate from the mold and keep it in an airtight container in the refrigerator.
- To make hot chocolate:
- Heat ⅔ cup of milk to a simmer and pour it into your hot chocolate cup. Add one bunny and let sit for a minute to soften. Stir well until the chocolate is fully incorporated into the milk.