If you've been following Erin Zimmer's search for the best hot chocolate in New York (here's a taste) you must be in the mood to make your own serious hot chocolate at home. I know I am, so I was thrilled to come across Simon Hopkinson's easy recipe for hot chocolate in his terrific new book Second Helpings of Roast Chicken. His recipe only made two servings, which is clearly not enough hot chocolate, so I've doubled it.
- 2 1/2 cups whole milk
- 9 ounces bitter dark chocolate, broken into bits (I like Guittard)
- 6 tablespoons best-quality non-alkalized cocoa powder, like Scharffenberger
- A generous pinch of salt
Scald the milk, then remove from the heat and stir in all the other ingredients. Leave for a few moments so that the chocolate melts, then return to the heat and gently whisk to blend everything together.
Bring back to a gentle simmer, whisk vigorously, and then decant into if possible previously heated mugs. If not, unheated mugs will do.
Serve with a bowl of whipped cream on the side, for spooning in, if so desired (most serious eaters will indeed desire the whipped cream)