Classic Hot Chocolate

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Baby It’s Cold Outside

Adapted from David Lebovitz’ The Great Book of Chocolate, this hot chocolate recipes comes from renown Belgian chocolatier, Wittamer.  This mix is made with whole milk or half-and-half, but in Paris, most places use low-fat milk for their chocolat chaud, so you could likely use it here. For more adult tastes, one could replace some of the liquid with strong coffee or add a hit of liqueur at the end.

Wittamer’s Belgian Hot Chocolate


1 quart half-and-half or whole milk
8 ounces bittersweet or semisweet chocolate, finely chopped
4 ounces milk chocolate, finely chopped
tiny pinch of salt
1/2 teaspoon ground cinnamon


Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.

Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.

Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.  Makes 4-6 servings.

At Wittamer, it’s served with a dollop of whipped cream and chocolate curls.  Leftover mix can be stored in the refrigerator for a few days, and re-warmed in a saucepan or microwave oven.

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