Specialty of the House recipe
This Salted Caramel Hot Chocolate was a reader requested Specialty of the House recipe from the Omni Grove Park Inn in Asheville, N.C. The inn’s Great Hall Bar serves a signature hot chocolate every winter. This version has been very popular that it held over from 2013 to 2014. To read more about the recipe, read the December 2014 story.
Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, The N&O, P.O. Box 191, Raleigh, N.C. 27601; or email firstname.lastname@example.org.
1 cup granulated white sugar
1/4 cup water
1/4 cup salted butter
2/3 cup heavy cream
2 cups milk
1/4 to 1/2 cup bittersweet chocolate chips, such as Ghirardelli
1/2 cup caramel sauce
Toppings: sweetened whipped cream or vanilla marshmallows, grated chocolate, Maldon sea salt
MAKE caramel sauce: Gather sugar, water, butter and heavy cream. Place sugar and water in a heavy-bottomed 3-quart saucepan over moderately high heat. Whisk constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it starts to darken, carefully swirling pan occasionally. Once mixture reaches a dark amber color, add butter, stir until butter is melted, and remove from heat. Wait three seconds, add heavy cream. Stir until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Set aside.
HEAT milk in a medium saucepan over medium heat. Once milk is warm, stir in chocolate chips and 1/2 cup caramel sauce. Continue to cook, stirring constantly until chocolate has melted. Allow to cool slightly.
SERVE warm topped with whipped cream or marshmallows, grated chocolate and a sprinkling of sea salt.
Yield: 3-4 cups.
[gpp_icon type=”summary”] Salted Caramel Hot Chocolate printable