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RICH HOT CHOCOLATE




Source of Recipe


My files


Recipe Introduction


BEFORE YOU START:


Just a few hints for success:
Always sterilize your jars first and make sure they are completely dry. Use wide-mouth quart jars.

Canning jars work fine but if you care to be a little fancier, quart
sized decorative jars can be used.

The first ingredient in the recipe always goes in first, followed by
the rest of the ingredients in order. Make sure each layer is packed
down before adding the next one. Sometimes static electricity will
make cocoa dust stick to the insides of the jar. If this happens, wipe
the sides with a paper towel before adding the next ingredient.

If there should be space left at the top of the jar before putting the
lid on, fill the space with extra nuts or chocolate chips or enough
plastic wrap to keep the ingredients in place when the lid is sealed.

After filling the jar and putting the top on, use pinking shears to
cut a circle of pretty cloth 2 1/2" larger in diameter then the lid.
Hold the cloth in place with a rubber band then tie a ribbon around
the rubber band and attach the recipe.




List of Ingredients




12 oz. milk chocolate or semi-sweet chocolate chips
1 1/3 cups dry milk powder
2/3 cup sugar
1/3 cup unsweetened cocoa powder
8 candy canes (optional)



Recipe



Makes two 16 oz. jars

Layer the chocolate chips, milk powder, sugar and cocoa in each of
the jars. Seal with lid. Cover lid with Christmas patterned round
of cloth, securing it with a rubber band. Hide the rubber band with
a wide piece of ribbon tied in a bow.

Secure the following directions with 4 candy canes for stirrers to the
jar:

Place contents of jar in a large saucepan with 1 2/3 cups water.
Heat and stir over medium heat until hot and all the chocolate chips
have melted. Pour into 4 mugs, top with marshmallows or whipped cream
and serve with candy cane for a festive touch.