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Parisian Hot Chocolate
[Photograph: Yvonne Ruperti]
This drinking chocolate is rich and intense—serve it in a tiny espresso cup to avoid overdose.
Notes:
A bittersweet chocolate with a 60% cacao has the right amount of sweetness. If you can't find it, use a good quality semisweet chocolate.
About This Recipe
| Yield: | 6 servings |
| Active time: | 10 minutes |
| Total time: | 10 minutes |
| Special equipment: | medium saucepan, whisk |
| This recipe appears in: | Chocoholic: Parisian Hot Chocolate |
Ingredients
- 1/4 cup plus 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 quart whole milk
- 10 ounces milk chocolate, finely chopped
- 2 ounces 60% bittersweet chocolate, finely chopped
Procedures
-
1
In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate.
-
2
Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Avoid allowing mixture to come to boil. Serve immediately.