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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 6 |
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One of the first recipes David Lebovitz put up on his site was a hot chocolate recipe from Wittamer, one of the best chocolate shops in Brussels, where he actually worked for a time. The head chocolatier, Michael Lewis gave him this recipe, which they serve in their chic tea salon overlooking the place Sablon. Try to find the best chocolate you can(30-40%). Adapted from The Great Book of Chocolate. Ingredients:
1 quart half-and-half or 1 quart whole milk |
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, finely chopped |
4 ounces good milk chocolate, finely chopped |
tiny pinch salt |
1/2 teaspoon ground cinnamon |
Directions:
1. Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.
3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it's completely smooth. Serve very warm. Enjoy!
4. At Wittamer, it's served with a poof of whipped cream and chocolate curls.
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