- Prep Time: 5m
- Cook Time: 15m
- Total Time: 20m
- Serves: 4 drinks
- 4 ounces semi-sweet chocolate chips
- 4 ounces white chocolate chips
- 1/4 cup granulated sugar
- 1 1/2 cups heavy cream
- 2 1/2 cups milk
- 1 cup red velvet cake mix
- 1 teaspoon red velvet emulsion or red food color
- 1/4 cup red candy melts
- 1 tablespoon heavy cream
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- red velvet emulsion or red food color
- In a medium saucepan, add in the semi-sweet and white chocolate chips, granulated sugar, heavy cream, and milk. Place over medium heat and stir to combine.
- Let the chocolate come up to nearly a boil. Bubbles will start to form on the outer edge of the saucepan and puffs of steam will happen. Add in the red velvet cake mix and red velvet emulsion.
- Switch over to a whisk and whisk constantly to incorporate any bits of unmelted chocolate and the cake mix.
- Once the hot chocolate is smooth and thick, remove from the heat.
- In a microwave-safe bowl, add in the red candy melts and heavy cream. Microwave for 30 seconds and stir. Repeat microwaving for 30 seconds and stirring until smooth.
- Dip the tops of your glasses in the ganache. Hold the glass upside down and let most of the ganache drip off. Set on the counter and tap to form drips down the glass.
- Carefully add the hot chocolate into the glasses trying to avoid any drips.
- In the mixing bowl, add in the heavy cream and the sugar. Beat on medium high until stiff peaks form.
- Add the whipped cream into a disposable piping bag fitted with a 1M tip. Pipe swirls on top of the hot chocolate.
- Using a clean paint brush that has only been used on food, dip it in the red velvet emulsion or food color. Using your finger, flick the paint brush towards the whipped cream to form splatters.