This one feels like cheating. Heat one-third cup of heavy cream in the microwave for 30 seconds. Don’t boil it—just get it hot.
Pour it over two tablespoons of cocoa powder in a bowl. Let it sit for one minute. This is called “blooming.”
Whisk gently. The cream’s heat melts the cocoa solids, and the fat makes it shiny. It’s the same trick truffle-makers use.
Quirky fact: cocoa powder is hydrophobic. It hates water. That’s why you need fat or heat to force an introduction. Drama!
