You guys. It’s hot chocolate season, and now that I’ve made it this way, I don’t think I can ever go back to powdered cocoa again.
I first had this style of hot chocolate when I visited Paris last Christmas. Tim and I shared a waffle and a cup of the thickest hot chocolate I had ever had, dipping the waffle pieces in the chocolate and generally being deliriously happy.
(Sorry for the blurry pictures. Part camera wobble, part steam.)
This treat is more lot warm, thick ganache than the cocoa I’m used to back home. It’s thick enough that you can dip a piece of baguette in it, and the chocolate doesn’t completely soak into the bread. Crazy good as an afternoon snack.
Parisian Hot Chocolate
Adapted from David Lebovitz.
Makes 1 serving.
1/2 cup milk
35 grams good-quality bittersweet chocolate
Heat the milk in a small saucepan over low heat. Once the milk is warm, add the chocolate and whisk. Continue to cook until the chocolate is melted, whisking occasionally, and continue to heat until the milk comes to a boil. Keep it at a low boil for a minute or two, then serve it piping hot in a small teacup.
This hot chocolate is even better if it’s been cooled and reheated, so it’s worth making a double/triple/quadruple batch and keeping the leftovers in the fridge.
Try serving this with a sprinkle of flaky sea salt, or cinnamon, or red pepper!
Music to cook by: This Year [The Mountain Goats // The Sunset Tree]