Classic Hot Chocolate

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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

Ingredients

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

Directions

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.

photo courtesy of lindtusa.com

 

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