I got this recipe from http://www.cookscountry.com and although it sounds like hyperbole, my husband agrees with their evaluation. One warning: There will be flying powder as you pulse the ingredients in your processor. It will even fly out the opening in the top of the processor, so clamp your hand or a towel over the opening if you don't want to be sweeping up cocoa.
3 cups nonfat dry milk
2 cups confectioner's sugar
1 1/2 Dutch processed cocoa powder
1 1/2 white chocolate chips
1/4 teaspoon salt
Combine ingredients in large bowl. Working in 2 batches, pulse ingredients in food processor til chocolate is finely ground. Store in airtight container for up to 3 months.
To make hot cocoa, stir 1/3 cup mix into i cup of hot milk.
Note: My husband asked me to replace white chocolate chips with semisweet chocolate for richer chocolate flavor. The white chocolate makes a creamier mix and is easier to grind. Your decision.
sounds so good. sometimes, I just melt the semisweet chips in hot milk. I also like the Mexican hot chotolate that comes in the big disks of chocolate. Oh, yum...I think I'm going to have hot cocoa after my cup of tea.
Great post processing in this one. I like the way the background colours are almost cocoa colours :)