seraphcelene | You MUST make this -- Salted Caramel Hot Chocolate

3 Tbs Caramel Sauce (in the squeeze bottle)
4 Tbs Ganache
6 oz Milk (I used Almond Milk and it worked just fine)\
Whipped Cream (canned)
Pinch of Sea Salt (coarse)

Home-Made Ganache
12 oz Ghiradelli 60% Cacao Bittersweet Chocolate Bars (chopped)
1 cup Heavy Cream

Place the chopped chocolate into a glass bowl. Heat the cream over medium high heat just until it boils. Remove cream from the heat and pour over the chocolate. Stir until well combined and the chocolate has melted and become glossy.

In a sauce pan, mix the milk and Ganache over medium high heat just until hot and starts to boil. Drizzle 2 Tbs of the caramel into your glass, and then pour in the hot chocolate. Using a spoon, combine the caramel and the cocoa. Top with whipped cream then drizzle on extra caramel sauce, sprinkle with the pinch of sea salt and enjoy.

My notes on the process:
If you like your salted caramel hot chocolate a little more salty, I recommend adding sea salt into the glass after the caramel and before you add in the hot chocolate. Play around with the amount of caramel, as well, the chocolate is insanely rich and can overpower the caramel a little once you get down into the cup. The Ganache recipe makes a lot of Ganache. I have a bowl full left over. I've never made it before so I have no idea how well or long it will keep. So, adjust your ganache recipe according to how many people you are serving. AMAZING!!!!!

Oh, and let me also recommend an apron. I managed to get caramel sauce everywhere. Still not quite sure how ...