Hot Chocolate

1 12-ounce bag semisweet chocolate chips

1 cup heavy cream

¼ tsp. salt

2 T. vanilla 

Directions:  Microwave chocolate, cream and salt in a large bowl, stirring 

occasionally, until smooth, about 2 minutes.  Once melted smoothly, add vanilla and 

stir again.  Refrigerate until firm, about 2 hours.  Roll 3 tablespoons chilled chocolate 

mixture into 2-inch balls.  Individually wrap balls in plastic wrap and transfer to 

zipper-lock bag.  Refrigerate for 5 days or freeze for up to 2 months.

To make cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole 

or low-fat milk in a large mug.  Microwave or heat on stove until hot and smooth, 

stirring as needed.

Comment:  Excellent hot chocolate.  I love vanilla, so feel free to add a dash of vanilla to your cup.