We did it. We’re almost to the finish line of 2020! I’ll be celebrating with leftover Christmas cookies and a steaming cup of Milk Chocolate-Passion Fruit Hot Chocolate. Homemade hot chocolate is a decadent pleasure thanks to its main ingredient- real chocolate. To take it to next level, I use ganache as a base in order to create an ultra-luxurious cup of hot chocolate (similar to this Chai Hot Chocolate). It’s my favorite way to create a light and frothy cup that never feels overly thick or heavy.
Featuring the lighter flavors of sweet milk chocolate combined with tart passion fruit this twist on a classic drink has a bright finish that’s smooth on the tongue. The result is a creamy cup of perfectly balanced hot chocolate with aromatic winter citrus notes. It’s a refreshing way to ring in the new year. Drink up and enjoy! May 2021 be full of new beginnings, good health, hope, and the passing of old ways. Happy New Year, Friends!
Helpful Tips For This Recipe
*As chocolate is the main ingredient, use a high-quality milk chocolate for the best chocolate flavor that’s not too sweet. Valrhona has an excellent selection of milk chocolates, including my favorite JIVARA 40%.
*Find passion fruit puree in specialty grocery stores/distributors, at your local Mexican market, or order online. If all else fails, try calling a local pastry shop or bakery to inquire if they have passion fruit puree that you can purchase directly from them.
Milk Chocolate-Passion Fruit Hot Chocolate
Serves 3
Milk Chocolate-Passion Fruit Ganache
6 ounces (170g) 40%-46% high-quality milk chocolate
1/4 cup (68g) passion fruit puree
1/4 cup (60g) heavy cream
1/4 vanilla bean, split and seeds scraped
Pinch of fine sea salt
1 ½ tablespoons (25g) unsalted butter, room temperature
In a heat-resistant bowl, melt the milk chocolate in the microwave using 30-second intervals (monitor this carefully as to not burn the chocolate). Stir well between each interval. Set aside once melted.
In a small bowl, heat the passion fruit puree in the microwave for 15-30 seconds until warm. Set aside.
In a small pot, bring heavy cream, vanilla bean seeds, and salt to a boil. Pour over the melted milk chocolate. Gently stir together the cream and chocolate using small circular motions in the center of the chocolate bowl. As it combines, stir in larger circular motions until the ganache is fully combined and smooth. Add the soft butter and passion fruit puree. Whisk to combine until smooth. Pour ganache into a wide shallow container and set aside at room temperature to set firm, at least 4 hours or up to overnight.
Milk Chocolate-Passion Fruit Hot Chocolate
1/4 cup (66g) milk chocolate-passion fruit ganache
3/4 cup (171g) 2% milk or whole milk
Pinch fine sea salt
Whipped cream for serving
For the best frothy hot chocolate experience, prepare each serving one at a time. To prepare, place the milk chocolate-passion fruit ganache into a high-speed blender. In a small pot, bring the milk and salt to a boil. Pour into the blender over the ganache. Allow the hot milk and ganache to sit for 30 seconds before placing on the blender lid. Securely place on the lid and blend on ‘high’, for 15-30 seconds, until frothy. Pour hot chocolate into a clean mug. Top with whipped cream or other desired topping. Any remaining milk chocolate-passion fruit ganache may be stored, in an airtight container, in the refrigerator for up to two weeks.
You can also find this Milk Chocolate-Passion Fruit Hot chocolate in my most recent Pantry Staple Sweet dessert column recipe for Feast Magazine! Share your own creations of this recipe with me on Instagram by tagging @now_forager.