Not Your Mom’s Hot Chocolate
But enough of that. If you want a lovely overview of the history of chocolate, try here: http://www.aphrodite-chocolates.co.uk. I know you’re here for a more serious purpose – to make hot chocolate so decadent the angel on your shoulder will give in to temptation.
First, you need a double-boiler. There is no way around it, and you should have one, just for this and mousses (if you’re brave).
Next, you’re going to need some chocolate. I recommend 7oz (two bars) of at least 80% dark semi-sweet, and 3-4oz of milk chocolate – I generally grab a couple of Lindt bars for the former, and I’ve had good luck with Ghirardelli milk chocolate chips for the latter.
Melt the chocolate in the double-boiler until it’s completely liquid, and homogenized. Then, add some dairy – I generally use half-and-half, but I’ve been known to use heavy cream – until the desired consistency is reached. Somewhere around the consistency of freshly mixed cake batter (or heavy motor oil).
Boom. Done. Serve small amounts in tiny cups – seriously, you’re going to be good with about three-four ounces.
If you want to go all crazy, make some whipped cream with a dash of vanilla (creme Chantilly) and put a dab on top.
- 7oz 80% (or better) dark chocolate
- 4oz milk chocolate
- half-and-half or heavy cream (whipping cream is also okay)
- whipping cream, sugar, and vanilla (optional) for whipped cream