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Hot Chocolate (D, KLP)
Yield: About 2 cups

1 cup whole milk
1/3 cup heavy cream
1/4 cup sugar
5 ounces bittersweet or semi-sweet chocolate, coarsely chopped

Sweetened cream, softly whipped
Ground cinnamon (optional)

In a small saucepan set over medium-high heat bring the milk, cream and sugar to a simmer together, heating just until bubbles appear around the edges of the liquid.

Remove the pan from the heat and add the coarsely chopped bittersweet chocolate, stirring to melt completely. If necessary, return the pan to low heat, while stirring constantly with a wooden spoon until the chocolate is melted. The mixture should appear smooth, evenly colored and very warm.

Serve warm in demitasse or espresso coffee cups with the softly whipped cream and cinnamon, if desired.

Poster's Notes:
My recollection of this is that it needs very little cream and the cinnamon is not necessary.

Posted by Francine Weistrop

Nutritional Info Per Serving: N/A