Chocolat Chaud from Pierre Herme
For a perfectly rich, velvety cup of hot chocolate, try this Chocolat Chaud, adapted from the famous chocolatier in Paris. This recipe is great for when you want to make a pot of hot chocolate to served guests or just to keep around for sipping all day.
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Ingredients
- 2¼ cups whole milk
- ¼ cup heavy whipping cream
- ¼ cup granulated sugar
- 3½ oz dark bittersweet chocolate finely chopped Valrhona, Lindt, Vosges, or any other
Instructions
- In a 2-quart saucepan, stir together the milk and sugar.
- Do not bring to a boil, just heat until little bubbles form around the edge of the pan.
- Add the chopped chocolate and whisk until the chocolate is dissolved and the mixture has thickened.
- Reduce the heat to very low.
- Blend for 5 minutes with an immersion mixer or whisk until thick and foamy. Be careful with your immersion blender, keep it under the liquid so that you do not get splashed with the hot liquid.
Notes
Note: This recipe makes four 6-ounce cups of hot chocolate ( adapted from Pierre Herme). This is not his recipe, it is one that I referenced and made changes to suit my taste and what I had on hand.