We've had a LOT of snow lately. And cold, as in zero degrees, which of course made getting around a little slippery. Ice dams, icicles, snow melting, then freezing, and then more snow. It's a real winter this year - and once again I came in from a walk thinking of the hot chocolate I like to make on days like this.
It's silky. It's rich, and thick, and when you lick the last of the chocolate from the rim of your cup, the inside is glazed with it.
I adapted this from a wonderful recipe of Sherry Yard's, but reduced the milk so that the hot chocolate was even thicker. A demitasse is enough for me ( if I had a demitasse cup, which I don't) - I only pour a third of a cup at a time, and that's just enough. It reheats beautifully on low heat - what a treat for breakfast this morning!
To make about 4 smallish servings:
- 4 oz. coarsely chopped bittersweet chocolate (I used Ghirardelli 60%)
- 1/2 cup heavy cream
- Toss the chocolate into your food processor and whiz it until the chocolate looks like little crumblike pellets. Place the chocolate into a heat-proof bowl.
- Heat the cream to boiling, pour over the chopped chocolate, and let sit 2 minutes, then stir with a spoon until chocolate is melted.