Lavender Hot Chocolate

There's something that must be done when you find yourself craving hot chocolate on a daily basis. The only answer is to make yourself some hot chocolate, immediately. When you have milk in your refrigerator and chocolate in your pantry, there really is no excuse not to do so.

Thank gosh, finally, the weather has finally caught up with the season. It's been cold with grey skies and light drizzles - basically, my dream weather. You don't understand how long I've been waiting for it to be winter weather, or better put, how long my closet has been waiting! Coats, jackets, boots and gloves finally get their day to shine outside of my four walls. Yipee!

This lavender scented hot chocolate was yummy. Super rich, filled with great chocolate flavor and just a hint of flowery lavender. But if you don't fancy lavender - I wouldn't suggest it, as it's a love or hate kind of thing. I wouldn't have this hot chocolate every day since it is really rich, but it is a nice indulgent treat for every once and a while. My favorite part is when the whipped cream mixes with the hot chocolate to make a frothy little concoction that is impossible to resist.

A well paired treat to a wintery cold day! I hope everyone had a lovely Thanksgiving! My family had bunches of food galore and of course lots of desserts ;)

Lavender Hot Chocolate

Yields: 2 servings

Original recipe here.

Notes: since the lavender is fragrant, adjust the amount according to your preference. For a creamier hot chocolate, a 1:1 ratio or dark to milk chocolate can be used. 

For the hot chocolate:

2 cups whole milk

3 oz. dark chocolate (70% cacao)

1 oz. milk chocolate

1/4 tsp. lavender buds

For the whipped cream:

1/2 cup cold heavy whipping cream

1/4 tsp. vanilla extract or seeds from 1/4 of a vanilla bean pod

1/2 tbsn. sugar

For the whipped cream, place the cold cream, vanilla and sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. Keep refrigerated until ready for use. For the hot chocolate, beat the milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from the heat and let the lavender steep for 5 minutes. Strain the lavender and return the milk to the saucepan. Over medium heat, add the chocolate and mix until the chocolate is melted and incorporated. Whisk the milk mixture for 10 - 20 seconds or until frothy. Pour into a large mug and serve with a dollop of whipped cream.

Gorgeous lavender buds:

Good chocolate is necessary!

Dark Chocolate Peanut Butter Cups

I've been seeing these cute little cups all over Tastespotting and Foodgawker lately and I would have never though to make my own Reeses cups but it seemed like a fun little project and when I saw a version done in dark chocolate, I knew I had to try it! Since I've also been planning on making Bakerella's Cupcake Bites, I bought a candy mold from Michael's that made these super easy to make. 

I decided to use crunchy peanut butter that made it extremely hard to mix, so I suggest not doing that, but if you'd like to work it out, the crunchy bits made it extra yummy! I suggest using the amount of crunchy peanut butter below and then adding two more tablespoons of smooth peanut butter to ease the mixing. The sweetness of the filling balanced out the dark chocolate really well, they were extremely delicious if you love chocolate and peanut butter (I don't know who doesn't) and I can't stand how cute these were!

Dark Chocolate Crunchy Peanut Butter Cups

Yields: 12 - 16 mini peanut butter cups

Original recipe can be found here.

Printable Recipe

8 oz. bittersweet chocolate

1/3 cup crunchy or smooth peanut butter

1/4 cup powdered sugar

1/4 cup crushed graham crackers

In a bowl mix together the peanut butter, powdered sugar, and crushed graham crackers, set aside. Melt the chocolate either by a double boiler or by a microwave in 30 second intervals until smooth. To make the cups you can either use a candy mold or a mini cupcake pan lined with mini liners. Using a pastry brush or a small spoon, spread the melted chocolate along the bottom and sides of the mold or liner. Let harden in freezer for about 10 - 15 minutes. Remove them from the freezer and then fill them with about a teaspoon of the peanut butter mixture, smooth into the bottom of the chocolate cup. Spoon more of the melted chocolate on the top of the peanut butter mixture to cover out to the edges. Put in the freezer again to harden, about 10 - 15 minutes. If desired, melt some white chocolate and use a piping bag to pipe patterns on the top. Enjoy!!!