Delaney and Shelby

Hot Chocolate

Add 1 c of heavy cream and powdered sugar to a stand mixer. Whip until stiff peaks form. Cover and set in the fridge.  

Mix cornstarch and espresso in a small bowl. 

Add remaining heavy cream and whole milk to a small sauce pan on medium heat. Heat until very hot and almost boiling. Turn heat to low and add espresso mixture, chocolate, and sugar. Mix constantly until chocolate melts and liquid reaches desired consistency (the longer you cook, the thicker it will become. Whisk if chocolate does not melt evenly. 

Distribute hot chocolate into two mugs, top with whipped cream and nutmeg. Enjoy!