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Start to finish: 10 minutes

Impresses: 4

  • 2  cups Cass Clay heavy cream
  • 2  cups Cass Clay half and half
  • 8  ounces bittersweet chocolate (60% cocoa), chopped
  • ½  cup granulated sugar
  • 2  teaspoons vanilla extract
  • ½  teaspoon salt
  • Marshmallows, for serving

Combine heavy cream and half and half in a medium saucepot. Place over medium-low heat and cook until warm to the touch. Stir in chocolate, sugar, vanilla extract and salt. Continue stirring, being sure to scrape the sides of the pan, until chocolate and sugar completely melt into the liquid. Pour into mugs and top with marshmallows before serving.

Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at