Brandied Hot White Chocolate
Tips: Historically, March has plenty of blustery,
cold days, so heres a dessert drink to help keep you warm.
Be sure to start with best-quality white chocolate (look for it
to have a creamy, yellowish cast, and cocoa butter as one of the
first couple of ingredients). Because even good white chocolate
can be stubborn about melting, you might want to start this recipe
in a small food processor. Chop the chocolate finely and place it
in your workbowl with the salt, add the hot cream, and allow to
stand for a minute. Process at high speed for a few seconds, scrape
down your workbowl, then cover and process again just until smooth.
Scrape the white chocolate mixture into a heatproof bowl or cup
as directed, and continue with the recipe.
You can substitute a good dark rum for the brandy quite successfullyor
leave the alcohol out entirely and substitute a teaspoon or so of
vanilla. This is best served in clear or dark-colored mugs; youll
need mugs with a capacity of about 10 ounces, and its helpful
if your mugs are microwaveable.
- 3 ounces best-quality white chocolate, very finely chopped
- Few grains salt
- 1/3 cup very hot heavy cream
- 1-1/4 cups hot whole milk
- 2 to 3 Tbsp. good-quality brandy
- Lightly sweetened whipped cream
- Pinch or two of freshly-grated nutmeg
See recipe introduction to start this in a food processor. Otherwise,
in a 4-cup heatproof, microwaveable liquid measure or similarly-sized
heatproof, microwaveable bowl, preferably with a pouring spout,
combine chocolate and salt. Add about half of hot cream. Allow to
stand for a minute, then whisk until very smooth. Gradually whisk
in remaining hot cream.
Gradually stir in hot milk. If mugs are microwaveable, divide mixture
evenly among mugs, then microwave in mugs at 100% (high) power briefly,
until very hot. If mugs are not microwaveable, heat mixture in bowl
in microwave at 100% (high) power until very hot; divide evenly
among mugs. Divide brandy evenly among mugs.
If desired, garnish with whipped cream and freshly-grated nutmeg.
Yield: 2 servings
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