Beautiful Hot Chocolate

January 19th, 2008 • Related • Filed Under

Beautiful Hot Chocolate (Apples for Jam by Tessa Kiros)

  • 2/3 cup chopped best-quality semisweet or bittersweet chocolate
  • 2 cups milk
  • 1/2 heavy whipping cream
  • 1 teaspoon confectioner’s sugar
  • Unsweetened cocoa powder or ground cinnamon, to serve

Heat the chocolate and milk in a saucepan over medium heat, stirring constantly with a wooden spoon so it doesn’t burn (chocolate burns easily). Bring it just to below boiling point, when bubbles form along the edges and steam rises. Whisk with a wire whisk to make sure it is completely smooth.

Meanwhile, whisk together the cream and confectioner’s sugar until quite thick but not stiff- just dense enough to sit on top of the hot chocolate.

Pour the hot chocolate into cups and gently spoon the cream over the top, dropping it first on the back of a spoon and letting it slide onto the top of the chocolate. Sieve a tiny amount of cocoa powder or cinnamon over the top and serve at once. This can be drunk as it is so that the chocolate streams through the cream, or the cream can be stirred through first.

Yield: 2 servings

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