Sparkly Lavender Snowflake Mug

English Grolleg mid-range porcelain, wheel thrown, cake decorated with porcelain slip, carved, mother of pearl luster, mid-range fired, 4 x 4.75 x 3.5 inches.

Recipe: Hot Chocolate Base (also known as chocolate ganache!)

INGREDIENTS:

1 cup heavy cream

8oz dark chocolate chips

1 Tablespoon corn syrup

1 Tablespoon unsalted butter

Dash of vanilla extract

PROCESS: 

Put chocolate chips into the heat-proof bowl and set aside. In the small saucepan, over medium-low heat, gently warm heavy cream until it is just about to boil. That means bubbles are forming all around the edges. Do not walk away! If cream boils fully, it will boil over the edges of your pan very quickly. When the cream is ready, pour it over the chocolate chips in the bowl. Let sit for about five minutes, then whisk in corn syrup, butter, and vanilla. Continue to stir until chocolate melts fully, and the mixture is smooth. To use as a hot chocolate base, heat 8 oz milk (any kind you like!) and stir in 2 tablespoons of ganache. Add more milk or ganache if you prefer creamier or richer hot cocoa. Serve with whipped cream and mini marshmallows if you want to get really fancy! This can be used right away or stored in the refrigerator for a week or so. Makes a lot of servings!