Thursday, January 21, 2016
I sat by the fire and sipped on that warm mug of cocoa intently. It was the best thing after a busy day playing in the snow...well, mostly ice in our neck of the woods!
While that cup of hot chocolate, with extra marshmallows of course, was always a welcomed treat on those cold days my mom and I both realized that more chocolate flavor was essential. And I think it's safe to say that I've finally got a recipe that checks off all the requirements for a rich, silky mug of cocoa.
Chocolate chaud. OR French hot chocolate.
See, I've heard about the stuff. About how decadent, rich and chocolaty it is. And how it's so thick you actually need a spoon to indulge. Oh, and that fresh whipped cream is served along side and it's main purpose is to "thin it out" to make it sippable (is that even word?).
Doesn't that sound divine?
I read up on the stuff. Did my research and then starting playing around with different recipes until I came up with what I thought was a close resemblance of what they might serve in Europe.
All I have to say is that I've NEVER had a mug of hot chocolate like this. Silky smooth, deep dark chocolate that's not overly sweet and intensely chocolaty.
French Hot Chocolate
1 1/2 Cups whole milk
1/2 Cup heavy cream
4 Oz good quality (at least 60%) bittersweet chocolate, roughly chopped
2 Tbsp cocoa powder
2 Tbsp powdered sugar
1 Tsp instant coffee powder
Combine milk and cream in a saucepan and place over medium-low heat. Once the milk starts to bubble around the edges, not boil, add the sugar, cocoa powder and coffee powder and whisk until completely incorporated. Leave over heat until bubbles begin to return to the edges of the pan then remove from heat. Add the chopped chocolate and whisk until completely melted and the mixture is smooth.
Divide between 2 large or 4 small mugs and serve with a side of freshly whipped cream.
Recipe source: A Lynsey original