Just a few sips hit the spot. Photo courtesy Dolcezza Gelato.
The headline is a bit of a tease, because the way to enjoy rich hot chocolate, laden with cream, is to have it in an espresso cup.
A mug’s worth can be 600 calories or more. If you’re holding a cup with 12 ounces of delicious, high-calorie chocolate, you’ll finish it.
So take this tip from Dolcezza Gelato in Washington, D.C.: Enjoy two ounces in an espresso cup.
The keys to rich hot chocolate are a rich chocolate bar and cream or half-and-half in addition to the milk. Cocoa powder adds extra chocolatey flavor.
If you don’t have heavy cream, use light cream, half-and-half or milk with 1 tablespoon unsalted butter.
Thanks to Art Pollard of Amano Chocolate for this recipe.
Ingredients Per Cup
1. COMBINE 2 to 3 ounces of chocolate in the work bowl of a food processor fitted with a steel blade. Chop into the size of chips.
2. ADD sugar and cocoa powder, as well as a few grains of salt. Cover; process in ten second “bursts” at high speed just until finely ground (a few larger chunks of chocolate are O.K.).
3. HEAT milk and cream in a small, nonreactive saucepan. Stir frequently with a small whisk, until the mixture is steaming hot.
4. ADD the chocolate mixture. Whisk in well until dissolved. Serve immediately, preferably garnished with lightly sweetened whipped cream. Yields one large or two more reasonable servings.
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