HOT CHOCOLATE
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Hot Chocolate is such a wonderful beverage in cold weather. It’s easy to prepare and it warms your body instantly with a deep rich flavor.
Today there is a wide variety of fine chocolates available to enjoy this way. Just heat up some milk or half and half, then stir in chopped chocolate of your choice: milk chocolate, dark chocolate, or maybe mix both; or use a flavored chocolate.
I often make a milk tea (1 tablespoon of dry tea leaves for one cup of milk) and then stir in the chocolate. It’s a great opportunity to discover and enjoy chocolate in a different (weather-defying) format. If you can’t finish it, chill it (covered) in the refrigerator, and rewarm it the next day… or just enjoy it as a cold drink. It may develop a deeper and richer flavor by then, also.
And if you have time to elevate your chocolate dessert repertoire, perhaps on the weekend, you should try making “Pot de Crème au Chocolat” (Individual Chocolate Custards) that use heavy cream (instead of milk), sugar and chocolate… just like making hot chocolate. Let it cool for a few minutes and then whisk in 3-4 egg yolks (per 2 cups of heavy cream) one at a time. You pour the mixture into the custard cups and place them in a 2-inch-high baking pan, add enough hot water to reach halfway up the side of the dishes (just like when making Flan or Crème Caramel). Bake in a preheated oven at 350°F for about 25 minutes, or until the top is just set. Remove from the oven and the hot bath and serve warm, or at room temperature or chilled, to enjoy it a day or two later.
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- 2 cups (500ml) whole milk or half and half
- 2 tablespoons water (optional)
- 3 tablespoons (40g) light brown sugar
- 4 ounces (115g) bittersweet chocolate, finely chopped
- Garnish: 1/2 cup whipped heavy cream and cocoa powder (optional)
- In a medium saucepan, heat the milk and water to hot, but not to a boil. Whisk in the sugar and chocolate. Whisk constantly and carefully, about 1 minute or until melted, smooth and streaming hot.
- This hot chocolate improves in flavor if made ahead and allowed to sit for a few hours. Rewarm before serving.
- The typical (standard-size) chocolate bar in the U.S. is 4 ounces (115 grams); the typical bar In Europe is about 3 ounces (80-100 grams).
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