I keep trying hot chocolate recipes and I keep concluding that this is the very best recipe. To aid Santa tonight, you can make this in quantity, some for him, lots for you as you finish off the tree decoration. I've changed the recipe a bit over time. Now, I want the milk-cream mixture hot before adding the chocolate. It seems to generate a richer texture. Whipped cream is not necessary, but how can you not do it? Just this one night?
On the inside of the cup there, you will see the words "Periodic Table of the Elements." I got the cup at the wonderful Science Museum in Boston. The elements are listed on the outside and you, when not actually sipping away, you can try to memorize the periodic table. You'd think those Boston folks, if anyone, would get the periodic table correct, but they have made a terrible error. No where in the table does chocolate appear. How can anyone miss the element almost as important for human life as oxygen? Don't worry, I have already emailed the museum.
Brian’s Best Hot Chocolate
Yield: 2 servings
- 4 ½ ounces dark chocolate, at least 70%
- 1 cup milk
- 1 cup heavy cream
- 3 tablespoons sugar
- 1 tablespoon vanilla
- Whipped cream
Shave the chocolate. Really, shave it, not just chunk it. See the picture below.
Put the milk and cream into a heavy saucepan. Bring to a simmer. Scrape in the shaved chocolate and whisk to melt and mix. Add the sugar and vanilla. Whisk to mix.
Now, turn the heat to high and whisk vigorously. Bring to a boil and continue to whisk for just a moment to generate froth. Thing of this vision: Mexican Hot Chocolate.
Remove the pan from the heat and divide into two cups. Adorn with whipped cream. From the cutting board where you shaved the chocolate, take some leftover pieces and dot over the whipped cream.
Drink with love and care. It’s hot.
Source: Brian O’Rourke
Top Photo Information: Canon T2i, 18-55MM Macro Lens, F/2.8, 1/80 second, ISO 1000