March winds and April showers bring May flowers. Wait! Something has gone terribly wrong. It is the end of February and seems like monsoon season. Rain,rain, and more rain. Robyn is  one of those people that really can’t handle too many gloomy days. So what does she do? Turn on every light in the kitchen and cook. Fill up the house with good smells. On the menu today, “ Chicken Lickin’ Good “ Pork Chops. This is from the cookbook that came with her original Crockpot. Yes, she still has  it and prefers it to a newer model. What to serve with these yummy chops? Her favorite sides are mashed potatoes, green beans, and Waldorf salad. Yummmmy!!

So, the crock pot is on, the kitchen is cleaned up, time for a break. Grab a good book and a cup of hot cocoa. Drop one of these balls in a cup of milk, microwave, and you have hot rich cocoa. Is it too early to make this an adult beverage? Nah. Might I suggest a shot of Screwball Peanut Butter Whiskey. Robyn took this on a recent trip to West Virginia and a stopover in Bardstown KY to see Scarlett. All the ladies loved it! More on that later.

Make-Ahead Hot Chocolate

Makes 10 chocolate balls for 10 servings

2 cups (12 ounces) semisweet chocolate chips

1 cup of heavy cream

¼  teaspoon of salt

¼ cup of cocoa

¼ cup powdered sugar

Microwave chocolate chips, cream, and salt in a large bowl, stirring occasionally, until smooth, about 2 minutes. Refrigerate until firm, about 2 hours. Working with 3 tablespoons of chilled chocolate mixture at a time, roll into 2 inch diameter balls. Combine cocoa and powdered sugar. Roll balls in this mixture to coat. Place in a Ziplock bag. Balls can be refrigerated for 5 days or frozen for up to 2 months.

To make 1 cup of hot chocolate: Place one chocolate ball and 1 cup of milk in a microwaveable mug. Microwave, stirring occasionally, until smooth, about 2 minutes.