Though a mug of simple hot cocoa is welcomed daily chez nous during the winter months, sometimes one clamours for a hot chocolate with a dramatic flair, unctuous richness, and cordial sophistication. Is there a powdered mix that can pull that off? Nope! Only by whisking together milk with added cream and a copious amount of high-quality dark chocolate over moderate heat can such a phenomenal presentation be made. To make a lasting impression, slosh some salted caramel sauce into the bottom of the glass or cup before pouring this aromatic elixir.
INGREDIENTS
makes approximately two 6 fluid oz/175 ml servings, adapted from Vanessa's recipe
Combine the milk and cream. Put two fluid ounces/60 ml of this mixture into a heavy-bottomed saucepan. Add the chocolate. Whisk over moderate heat.
It takes a couple of minutes for the chocolate to melt completely.
Slowly add the rest of the cream/milk, all the while, whisking. Once smooth, carefully stir with a wooden spoon to ensure that everything is indeed melted. Heat until there is a slight bubbling around the edge which should take a few minutes.
Put a heaping tablespoon of salted caramel sauce into each glass.
Pour the hot chocolate. Stir to introduce the chocolate to the caramel. Nice to meet you!
The only thing that can make me feel more marvelous than this kissed-with-caramel, liquid dessert truffle masquerading as hot chocolate is if the recalcitrant genie I keep in a small brass lamp finally grants my wish to drink from the fountain of youth.
My new year resolution: turn off the flash when photographing Dirac the kitten. This way, we all get to see his gorgeous hazel eyes.
His teething is mostly over but there are times that it is necessary for me to stick a hacky sack into his adorable mouth, especially those times when he is gazing at my neck in that sneaky vampire manner of his.
À la prochaine!
RELATED POSTS
How to make chocolate sauce and chocolate truffles
INGREDIENTS
makes approximately two 6 fluid oz/175 ml servings, adapted from Vanessa's recipe
- Salted caramel sauce, 2 heaping T, my recipe here
- Chocolate, dark/bittersweet, cocoa content of at least 70%, 85 grams/3 dry oz, broken into small pieces
- Milk, whole, 4 fluid oz/120 ml
- Cream, heavy, 4 fluid oz/120 ml
Combine the milk and cream. Put two fluid ounces/60 ml of this mixture into a heavy-bottomed saucepan. Add the chocolate. Whisk over moderate heat.
It takes a couple of minutes for the chocolate to melt completely.
Slowly add the rest of the cream/milk, all the while, whisking. Once smooth, carefully stir with a wooden spoon to ensure that everything is indeed melted. Heat until there is a slight bubbling around the edge which should take a few minutes.
Put a heaping tablespoon of salted caramel sauce into each glass.
Pour the hot chocolate. Stir to introduce the chocolate to the caramel. Nice to meet you!
The only thing that can make me feel more marvelous than this kissed-with-caramel, liquid dessert truffle masquerading as hot chocolate is if the recalcitrant genie I keep in a small brass lamp finally grants my wish to drink from the fountain of youth.
My new year resolution: turn off the flash when photographing Dirac the kitten. This way, we all get to see his gorgeous hazel eyes.
His teething is mostly over but there are times that it is necessary for me to stick a hacky sack into his adorable mouth, especially those times when he is gazing at my neck in that sneaky vampire manner of his.
 |
| Not a sleepy Dirac, but just temporarily made purblind by my inconsiderate use of the flash |
À la prochaine!
RELATED POSTS
How to make chocolate sauce and chocolate truffles