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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!

2 comments:

Heather said...

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

Anonymous 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".