Bourbon Hot Chocolate

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With the Bluegrass State well into its millionth snow day of 2015, we could all use a treat. This hot chocolate is rich, warm, and bourbon-y. (As y'all have heard me say countless times, I prefer to use a spicy, wheated bourbon like Maker's Mark in chocolate recipes.) The bourbon can easily be omitted to make a family-friendly treat; it's still pretty delicious. The secret to this recipe is to let the chocolate-covered marshmallows melt and create a swirly, special topping. 

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•  ½ cup unsweetened cocoa powder
• ½ cup raw sugar
• Dash salt
• ½ cup boiling water 
• 3 cups milk 
• 1 teaspoon vanilla 
• ¼ cup Kentucky bourbon whiskey
• Trader Joe’s chocolate-covered marshmallows

1. Sift cocoa powder, sugar, and salt and add to medium saucepan. Add boiling water and whisk until smoorth
2. Turn the burner to medium heat.
3. Add milk, stirring frequently.
4. Remove from heat; add vanilla and bourbon.
5. Pour in mugs and add marshmallows. Allow marshmallows to melt, creating a swirled topping. 

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Dark Chocolate Truffles

Valentine's Day is around the corner, and what better way to celebrate than to make your sweetheart dark chocolate truffles?  This recipe is easy to do in an afternoon, or as a last minute idea-not that you didn't plan anything ;o)

dark chocolate truffles

you can cover with coconut, chopped nuts, etc

traditionally truffles are covered with cocoa powder

dark chocolate truffles

makes 30 truffles

16 oz dark chocolate (70 percent cocoa), chopped

1/2 cup coconut oil

2 tsp pure vanilla extract

Pinch sea salt

1/4 cup cocoa powder, toasted coconut, or toasted nuts, for rolling

1. Heat chocolate, oil, and 3 Tbsp water in a double boiler, stirring, until just melted. 
2. Remove from heat and stir in vanilla and sea salt.
3. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours. 
4. Using a 1-inch scoop or spoon, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. 
5. Coat hands in cocoa and roll chocolate into balls. 
6. Refrigerate on parchment-lined baking sheet 10 minutes or until outsides firm up again.
7. Roll in the topping of your choice--more cocoa powder, toasted coconut, toasted chopped nuts, etc
8. Enjoy!

There is also no shame in making these for yourself as a special treat regardless of the time of year!  How else do you think these got made?  Not that I need much of an excuse to make anything with chocolate!

Jennifer is the chef behind a girl eats world.  For more delicious recipes, head over and hang out for a while!