This recipe appears in:Chocoholic: Parisian Hot Chocolate
This drinking chocolate is rich and intense—serve it in a tiny espresso cup to avoid overdose.
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.
- 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
In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate.
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.