Jacques Torres' Ultimate Hot Cocoa

For an irresistible take on rich, creamy hot chocolate, we turned to none other than pastry chef extraordinaire Jacques Torres, also known as Mr. Chocolate.

By Jonna Gallo Weppler

In small saucepan, bring 1 cup 2% milk to a boil on stovetop. Stir in 1/2 cup Jacques Torres Hot Chocolate Powder, then bring to a boil a second time. Pour into a mug and serve.

Alternative: Bring 1 cup milk to a boil on stovetop. Add 3 tablespoons cream and 2 to 3 ounces bittersweet chocolate. Bring to a second boil; stir until chocolate melts and is incorporated.

Top Tip: "Boiling the milk a second time is the secret. It makes the milk incredibly thick and amazing."

Jacques Torres Hot Chocolate Powder, $18, available at mrchocolate.com >>

Originally published in the January 2012 issue of Family Circle magazine.