An enchanting mug of rich, chocolaty hot cocoa, our Chocolate Covered Cherry Hot Cocoa is blended with natural maraschino cherry juice and topped with Chantilly Cream, a dusting of cocoa, shaved chocolate and served with a cherry garnish. Our spiked version, Cherry Cordial Hot Cocoa, is blended with a splash of Grand Marnier® Natural Cherry Liqueur. Recipe includes options for ‘Cheesecake’ Whipped Cream as well as a dairy free option. The perfect hot cocoa treat for the winter holiday season—especially Valentine’s Day!
Happy Valentine’s Day, my friends!
Today we are headed into a deep freeze here in Indianapolis. Temperatures are dropping rapidly into the single digits following a warming trend. It’s going to be a very cold winter night—perfect for sharing a cup of chocolaty hot cocoa with The Big Lug.
It is rather fitting that I am sharing this special hot cocoa recipe with you today during Valentine’s Day weekend—especially if you are experiencing chilly weather, too. You and your loved ones will adore this hot cocoa as a special Valentine’s Day treat!
As I mentioned in my last post, for Chocolate Cherry Cheesecake Crumble Bars, I always think of chocolates, cherries and cheesecake around Valentine’s Day. Well, our recipe for Chocolate Covered Cherry Hot Cocoa just happens to incorporate all of these flavors—right down to the option for ‘Cheesecake’ Whipped Cream!
Baby, It’s Cold Outside
I really can’t stay – Baby it’s cold outside
I’ve got to go away – Baby it’s cold outside
This evening has been – Been hoping that you’d drop in
So very nice – I’ll hold your hands, they’re just like ice
My mother will start to worry – Beautiful, what’s your hurry
My father will be pacing the floor – Listen to the fireplace roar
So really I’d better scurry – Beautiful, please don’t hurry
Well maybe just a half a drink more – Put some music on while I pour
The neighbors might think – Baby, it’s bad out there
Say, what’s in this drink – No cabs to be had out there
I wish I knew how – Your eyes are like starlight now
To break this spell – I’ll take your hat, your hair looks swell
I ought to say no, no, no, sir – Mind if I move a little closer
At least I’m gonna say that I tried – What’s the sense in hurting my pride
I really can’t stay – Baby don’t hold out
Ahh, but it’s cold outside
I simply must go – Baby, it’s cold outside
The answer is no – Ooh baby, it’s cold outside
This welcome has been – I’m lucky that you dropped in
So nice and warm — Look out the window at that storm
My sister will be suspicious – Man, your lips look so delicious
My brother will be there at the door – Waves upon a tropical shore
My maiden aunt’s mind is vicious – Gosh your lips look delicious
Well maybe just a cigarette more – Never such a blizzard before
I’ve got to go home – Oh, baby, you’ll freeze out there
Say, lend me your coat – It’s up to your knees out there
You’ve really been grand – Your eyes are like starlight now
But don’t you see – How can you do this thing to me
There’s bound to be talk tomorrow – Making my life long sorrow
At least there will be plenty implied – If you caught pneumonia and died
I really can’t stay
Ahh, but it’s cold outside
Baby it’s cold outside
Brr it’s cold…
It’s cold out there
Cant you stay awhile longer baby
Well… I really shouldn’t… alright
Make it worth your while baby
Ahh, do that again…
At first glance, this hot cocoa looks incredibly ordinary. However, let me assure you that the flavor sensation is everything but ordinary. In fact, this hot cocoa is truly extraordinary.
What makes our recipe for Chocolate Covered Cherry Hot Cocoa wicked good?
First, our hot cocoa recipe is a stand out in its class as it is based upon a recipe for Parisian Hot Cocoa incorporating fine-quality cocoa for the deepest chocolate flavor and rich, heavy cream for the ultimate hot cocoa experience. Blending natural maraschino cherry juices, or cherry liqueur for our spiked variation Cherry Cordial Hot Cocoa, into the richest chocolaty hot cocoa magically brings about the hot cocoa of your heart’s desire.
In addition, we provide options to serve this divine hot cocoa with either Chantilly Cream or ‘Cheesecake’ Whipped Cream for an extra-special indulgence or to prepare it with the dairy free option. What is not to love?
Simply put, our Chocolate Covered Cherry Hot Cocoa is the ideal hot cocoa for chocolate covered cherry lovers–especially on Valentine’s Day.
Happy Valentine’s Day!
Below are Pinterest-friendly sized images to pin at Pinterest!
- For the Chantilly Cream
- 1 cup (240 ml) cold heavy whipping cream
- 2 teaspoons (8 grams) granulated sugar
- ½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®
- Pinch of kosher salt
- For the Chocolate Covered Cherry Hot Cocoa
- ½ cup (100 grams) granulated sugar
- ¼ cup (24 grams) fine-quality unsweetened cocoa, I use Pernigotti®
- Pinch of kosher salt
- ½ cup (120 ml) filtered or purified water
- 2 cups (480 ml) heavy cream
- 3 tablespoons (45 ml) all natural maraschino cherry juice, such as Cherry Man®
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
- For the Garnishes
- Fine-quality unsweetened cocoa, I use Pernigotti®
- Shaved milk and/or dark chocolate
- All natural maraschino cherries with stems, such as Cherry Man®
- Special Equipment
- Cream Whipper, helpful but not necessary
Tips:Pernigotti Unsweetened Cocoa can be found at Williams-Sonoma stores or through their online catalog. Here at Wicked Good Kitchen, we cannot say enough good things about this fine-quality cocoa! Cherry Man® Natural Maraschino Cherries with Stems, made with no artificial color or flavor, can be purchased direct online. For Dairy Free Option: Substitute ½ cup unsweetened almond milk and ½ cup full fat coconut milk per serving for heavy cream. Use whipped coconut cream in lieu of Chantilly Cream and dairy free semi-sweet mini chips or chopped dairy free semi-sweet chocolate chips, such as Enjoy Life® brand, for garnish. For ‘Cheesecake’ Whipped Cream: In a medium bowl, using an electric mixer, blend 1 cup (240 ml) cold heavy whipping cream, 4 tablespoons (50 grams) granulated sugar, 4 tablespoons (44 grams) whipped cream cheese, such as Philadelphia®, and 1 teaspoon (5 ml) vanilla together until smooth and creamy. Beat at high speed until the mixture has almost thickened to stiff peaks when the beaters are lifted from the bowl, about 2 to 3 minutes. Keep chilled in refrigerator until ready to use. See the Cream Whipper Method below if using a cream whipper to make ‘Cheesecake’ Whipped Cream. For the Cream Whipper Method: In a medium bowl, using an electric mixer, blend the cream, sugar, cream cheese and vanilla together until smooth and creamy and only small flecks of cream cheese remain. (Don’t worry, the cream whipper will take care of those remaining tiny flecks.) Beat at medium-low speed (setting 4 on KitchenAid stand mixer) until thickened but still liquid, about 2 minutes. Pour mixture into cream whipper vessel and charge according to manufacturer’s instructions. Keep chilled in refrigerator until ready to dispense. For the Spiked Option: To make Cherry Cordial Hot Cocoa, add 1 shot of cherry liqueur per mug (about 1½ ounces or up to 3 tablespoons total). We like to add 2 to 3 tablespoons of our favorite cherry liqueurs, either Grand Marnier® Natural Cherry Liqueur (a special edition) or Tart Cherry Liqueur by Dancing Pines®. Recipe Inspired by: Parisian Hot Cocoa recipe by Suzanne Somers from her book, Eat, Cheat and Melt the Fat Away, p. 261. In addition, Hershey’s® “Perfectly Chocolate” Hot Cocoa. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.