Tips: Easy to make (in the microwave) and to tailor to
your preferences, this hot chocolate is proof that something
can never be too rich! You must use excellent-quality chocolate
here; chips will not do. I use bittersweet chocolate here because
I think it tastes best, but you can experiment and see what
you like. To add liqueur, stir in a small amount after heating
(start with a teaspoon and work up). Suggested liqueurs include
black raspberry, coffee, orange, peppermint, or dark rum. Nice
to make for you and that special someone...
- 3 ozs. best-quality
bittersweet chocolate, finely chopped
- Few grains
- 1/3 cup
heavy cream (no substitute)
- 3/4 cup
light cream OR half and half
1 tsp. vanilla OR liqueur as above
sweetened whipped cream
In small microwaveable bowl, combine chopped chocolate and salt.
In microwave, heat heavy cream at 100% (high) power until very
hot. Pour over chocolate. Let stand about 1 minute, then whisk
until smooth (if necessary, microwave for short intervals at
50% (medium) power, stirring well after each, until smooth).
Heat light cream in microwave at 100% (high) power until very
hot; gradually add to bowl, whisking constantly and scraping
sides of bowl with rubber. If necessary, reheat hot chocolate
in bowl at 50% (medium) power for short intervals until very
hot, whisking well after each. Divide evenly between two small
mugs. Add optional vanilla or liqueur. Garnish with lightly
sweetened whipped cream.
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