Chocolat Chaud

[mamster]

Chocolat Chaud

Serves 4 as Main Dish.

This recipe comes from Pierre Herme. It's important to use a high quality cocoa such as Valrhona or Pernigotti. For the solid chocolate, I've had good luck with shavings from a big bar of Guittard, which runs about 60% cocoa solids; the original recipe calls for 70% bittersweet chocolate. In keeping with recipeGullet tradition, this recipe is given entirely by weight, which is by far the easiest way to measure it.

• 510 g whole milk
  
• 57 g water
  
• 60 g superfine sugar
  
• 100 g dark chocolate
  
• 28 g cocoa powder
  

1. Combine the milk, water, and sugar in a heavy saucepan and bring to a simmer over medium heat.

2. Add the chocolate and cocoa powder and whisk together. Bring back to a simmer and whisk until slightly thick, bubbly, and the solids well dissolved.

3. If you are using an immersion blender (recommended), turn heat to low and blend in the saucepan for five minutes.

4. If you are using a regular blender, pour the mixture into the blender and blend on the highest setting for one minute. Hold the lid on tightly when starting the blender if you don't want to wear the drink.

5. Serve in four heated teacups.

Keywords: Non-Alcoholic Beverage, Dessert, Easy, French, Blender, Immersion Blender, Chocolate

( RG771 )