March 09, 2007

Rich & Thick Hot Chocolate

2-3 oz high quality dark chocolate, melted
3 tablespoons dark unsweetened cocoa*
1/2 cup light cream
1/2 cup milk
1 teaspoon sugar

Over low heat in a small pan, whisk together all ingredients. Cook on low for about 8-10 minutes, whisking continuously until the mixture thickens and is hot. Do not allow to boil or scorch. Serve in espresso cups.

Yield: about 4 small cups

*Hershey's Special Dark dutch process cocoa is an affordable variety and is available at most grocery stores in the baking isle.

My thoughts:
This is the espresso of hot chocolate. Very dark, very rich and very thick. I am a serious chocolate lover with a very high tolerance for richness and even I could only handle one tiny cup full. I used 3 oz of a plain dark chocolate bar but an interesting variation would be to use Mexican chocolate or a mint infused bar instead. french