Transform leftover Easter bunnies — or whatever leftover chocolate you have — into a rich, creamy hot chocolate.
After forgetting the cocoa at the grocery store Thursday and getting snowed in on Friday, I was jonesing for a nice hot chocolate. Alas, we had none left. At least, we didn’t have any of the usual suspects: Nestle, Swiss Miss, etc. But I wasn’t going to be deterred by that unfortunate fact.After a bit of hunting and hawing, I located uneaten chocolate bunnies from last Easter…They weren’t open and appeared perfectly edible. To be sure, I sampled a nibble. Mmmm. Chocolate.
(Hint: Hot chocolate is delicious served with super-easy Toasted Coconut, Caramel and Milk Chocolate Madeleines.)
So off to the stove the bunny and I went, along with milk. I heated up the milk until it was warm but not hot and began breaking an ear into little pieces that I sprinkled into the pan. After stirring for maybe five minutes, the chocolate melted and combined with the milk forming a surprisingly delicious and chocolately drink that totally took care of the craving. Okay, craving’s a bad word. It exceeded my expectations. There, that’s better.
Low and behold, after purchasing two tins of hot cocoa from Williams-Sonoma – peppermint and chocolate – I discovered chocolate, real chocolate, inside. And you heat it in milk and stir, stir, stir. So I guess my instinct was pretty good on more than one level.
- 2 cups milk
- the ears of a jumbo hollow Easter bunny
Heat milk on stove set at medium-low until warm, but not boiling.
Break bunny ears into pieces and sprinkle into milk.
Stir constantly for 5-10 minutes until chocolate and milk are completely blended.