Good Lifestyle

While temperatures are starting to fall and the fall transition to winter begins, it's time to start thinking about making more dishes and drinks that will warm you up. You have toFight cold weathersomehow, right? What better way to do that with a beautiful hot cup ofHot chocolate?

Think of these afternoon of your childhood past sled on the plush snow that covered once vibrating green grassy hills. One of the best incentives to brave freezing temperatures was the good cup of hot chocolate that was almost always waiting for you. And try to recreate these magic flavors of your childhood in a cup is much easier than you think!

Executive head Heather TerhuneBe rival andForeigner On the roof in Milwaukee, Wisconsin, is experiencing snowy days and has a large hot cocoa recipe to prepare these particularly cold days. Terhune had his departure as a pastry chef and, during this period, she learned a thing or two on the best thick recipe and delicious hot cocoa.

What is the secret to make the best recipe of hot cocoa?

Surprise: Terhune never uses cocoa powder when it tries to make hot cocoa. Instead, she uses a real high quality chocolate.

Terhune does not like cinnamon or marshmallows for its hot chocolate, so the quality ofChocolate is so key for this hot cocoa recipe.

RELATED: The easy way to make comfortable foods healthier.

How do you make the best hot chocolate?

Chef Heather Terhune shares her easy recipe for a rich hot chocolate and homemade.

Hot chocolate recipe

Made 4 servings

Ingredients

1 cup of whole milk, divided
1 cupheavy whipped cream
4 tablespoons of granulated sugar
3/4 teaspoons of corn corn
Pinch of salt
4 1/2 ounces dark chocolate, finely chopped from a bar (55% cocoa is the preference of Chief TERHUNE)

How to do it

1. In a medium and heavy cap with medium-high heat, whipping together 3/4 cup of milk, cream and sugar. Heat, whisk from time to time until the mixture begins to bubble around the edges.
2. Meanwhile, in a small bowl, whip together the 1/4 cup of milk and remaining corn until it is well combined. As soon as the mixture of bubbles around the edges, add it in the mixture of milk and cornstarch and whip it until he is heated, about 1 minute.
3. Reduce the heat at the medium-low, then add it to the chocolate and pinch of salt, whip it until completely dissolved in the milk mixture and thick enough to coat a spoon, about 5 minutes.
4. Remove heat and pour into cups. Keep in mind that it's super rich, so use espresso cups.
5. Garnish with a whipped and high cream doll with chocolate chips if you wish. Serve immediately because the drink will continue to thicken as it cools.