Hot cocoa and skiing: you can’t have one without the other. With this in mind, executive pastry chef Danielle Riesz of five-star ski resort The Little Nell in Aspen, Colo., created a classic cocoa recipe that is sure to warm anyone up after a long day in the snow. Using Trudelia chocolate, cocoa powder, half-and-half, granulated sugar, and a pinch of salt, Riesz crafts an irresistible cocoa that is as idyllic and delightful as the snowy slopes of Aspen. It has all the joys of skiing on a brisk winter day — without any of the challenge!
- 2 Cups half-and-half
- 2 Tablespoons granulated sugar
- 1 Tablespoon extra brute cocoa powder
- 1.5 Ounces 58 percent Trudelia chocolate
- Pinch of salt
Bring the half-and-half to boil, and whisk in sugar. Bring back to a boil. Whisk in cocoa powder, chocolate, and salt.