My Drinking Chocolate
Tips: This is exactly what I’d want to drink on a
chilly evening. It’s very bittersweet, rich beyond the dreams
of avarice, and steaming hot. A few years ago, I developed a Liquid
Decadence drinking chocolate, but I think this is better; it’s
certainly simpler. You will need a one quart, heavy-bottomed, nonaluminum
pot, a small whisk, and a heat-resistant rubber spatula to make
You must use best-quality chocolate here; the supermarket stuff
simply won’t do! It’s easy to play with the flavor of
this; you can add a bit more sugar (preferably superfine), or add
1 to 2 teaspoons of a sweet liqueur (such as dark rum or Grand Marnier),
adding it with the vanilla. Incidentally, don’t omit the salt
here. You use a tiny quantity, but without it the drink will taste
flat. Lightly sweetened whipped cream isn’t mandatory as a
garnish, but it cuts the richness and adds to the elegance; I also
think that the use of such whipped cream negates the necessity of
adding more sugar to the drink.
Yield: Generous 1-1/2 cups; 2 to 3 Servings
- 4 ounces best-quality bittersweet chocolate, roughly chopped
- 1 ounce best-quality unsweetened chocolate, roughly chopped
- 1 tsp. granulated sugar
- Few grains of salt
- 1 cup whole milk
- 1 tsp. vanilla
- Additional sugar (preferably superfine)
- Small amount of a sweet liqueur
- Lightly sweetened whipped cream
In bowl of food processor fitted with steel blade, combine both
chocolates, sugar, and salt. Cover; process at high speed just until
chocolates are finely ground. Set aside near stovetop.
In a one-quart, heavy-bottomed, nonaluminum saucepan, heat milk
over low heat, stirring often with small whisk, until it is steaming
hot. Carefully add chopped chocolate mixture (don’t let the
hot milk splash you as you do this!).
Continue cooking mixture over low heat, stirring almost constantly
with whisk and scraping bottom and sides of pot with rubber spatula
frequently. Mixture will steam for several minutes before coming
to a boil, and as temperature increases it will thicken slightly.
When mixture achieves a boil, continue cooking and stirring for
30 to 45 seconds.
Remove from heat; whisk in vanilla and either optional ingredient,
if desired. Divide among small mugs, top with whipped cream, and
Note: If you have leftovers, cool briefly, then chill, covering
tightly when cold. This will last for a day or three in the fridge.
To reheat, make sure your mug is microwaveable. Heat in microwave
at 50% (medium) power for short intervals, stirring well after each,
just until mixture is very hot.
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