All content copyright Katrina Hall 2008 through 2018

Friday, January 9, 2009

hot chocolate!

This is the silkiest, most delectable hot chocolate I've ever had. I've tasted some hot chocolates that were so thick and rich, I thought I was drinking chocolate icing - not true of this recipe, which is adapted from Sherry Yard's recipe in The Secrets of Baking. And while I served this in a cafe au lait bowl, a demitasse would be plenty for me.

So let the winter winds blow, and the snow pile up - grab a mug of this hot chocolate and head outside to raise a toast to January!

To make:

4 ounces finely chopped bittersweet chocolate ( I used Ghirardelli 60% )

1/2 cup heavy cream

Finely chop chocolate, or chop coarsely and throw into the food processor until the chocolate looks like little crumbs, see photo above.

Place chocolate in microwave-safe china bowl.

Heat cream to boiling and pour over chocolate.

Let sit 5 minutes, then slowly mix together until chocolate is melted completely.

In another pan heat:

3/4 cup milk

1/2 cup heavy cream

Add when hot:

1 T. good, unsweetened cocoa powder and whisk in.

Add the cocoa powder mix to the melted chocolate mix and whisk gently.

Add 1 t. Godiva Chocolate Liqueur

If the mixture isn't piping hot, microwave for a minute, then pour into bowls, mugs,

or demitasse cups.

Serve as is, or with a spoonful of unsweetened whipped cream.

Featured in TasteSpotting!


Heather said...

this is just gorgeous. it looks like the perfect cold winter day pick-me-up!

katrina said...

That it is, Heather! I'm still having dreamy little sips of the leftovers - kinda like eating a warm chocolate bar and perfect on a 10 degree day in NH.

Love your blog, but can't leave a note....having Google "issues".