Chocolat Chaud - Testing

 I'd been looking for a recipe that looked as thick and rich as the hot chocolate Juliette Binoche serves Dame Judy Dench in the film Chocolat, and never found it, so I made up my own. Ben calls it my melted chocolate bar drink because I like it so thick! You can add more cream if you like. 😉

1 - I've made this at Valley Home but not since, and I didn't write down the quantities I used, but I have the gist of it written down here.

2 - This is apparently too decadent for most. I'm crossing it out and replacing it with a Parisian hot chocolate from David Lebowitz to try out. https://www.davidlebovitz.com/parisian-hot-ch-1/?fbclid=IwAR3lr5thKWBFIs3m9CUQiUCuuBdnzstzoPyZD7a2Fu5HHpy7zu6iryD1I3Y
3 - This new version works very well. It's pretty simple, and I can start to experiment with the spicing. It doesn't thicken like the hot chocolate in Chocolat, but I have my other hot chocolate recipe to achieve that level of decadence. I still have to try making it ahead and letting it sit to rewarm to see if it does indeed improve. I should note that this time, when I made it, it was to add some spiced rum for a hot cocktail, and it was amazing! 

2 cups (500ml) whole milk (or half and half cream)

5 ounces (130g) bittersweet chocolate, (best-quality), finely chopped

OPTIONAL: up to 2 Tbsps. light brown sugar

OPTIONAL: 1 shot of spiced rum per 1 cup

TO TRY :

Cinnamon, ground

Cayenne pepper

Clove, ground

1. Heat the milk in a medium-sized saucepan.
2. Once the milk is warm, remove from heat and whisk in the chocolate, stirring until the chocolate is melted. For a thick hot chocolate, return to heat and cook at a very low boil for about 2-3 minutes, whisking constantly. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.
3. Taste, and add brown sugar if desired.
4. Serve warm in demitasse cups, or small coffee or tea cups.

Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving.