Hot chocolate, as prepared by chef Michael Rozzi at the 1770 House in East Hampton, on October 29, 2019. MICHAEL HELLER
Use your own discretion on how sweet or chocolaty you would like yours to be.
For the cups
2 ounces melted chocolate
2 ounces ground graham cracker crumbs
1 ounce smoked sea salt (regular sea salt will do)
Melt chocolate briefly and dip the rims of two coffee mugs in the chocolate.
Mix cracker crumbs and sea salt together and coat the chocolate covered rims in the mixture, almost like salting a margarita glass. Set aside.
For the hot chocolate
4 tablespoons cocoa powder
4 tablespoons granulated sugar (agave syrup will also work)
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 handfuls mini marshmallows
Place all ingredients in a heavy-bottomed pot and whisk until everything is well combined and the mixture is very hot. Pour into the seasoned mugs and top with the marshmallows a little of the melted chocolate and cracker crumb, sea salt mix.
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