This recipe is not thick like pudding -- because it does not include any thickeners or starches or a ton of cream -- but it is all about the flavor of great dark chocolate. It’s worthy of the rare artisan bar you’ve been hoarding, if you do that sort of thing, or you can use any favorite semisweet or bittersweet (of any cacao percentage).
This recipe is from Chocolate Holidays: Unforgettable Desserts for Every Season hot chocolate (Artisan 2005). —Alice Medrich
6 demitasse servings
semisweet or bittersweet chocolate, chopped into small pieces
Whipped cream, for serving (optional)
In This Recipe
Place the chocolate in a small saucepan. Pour a little of the boiling water over the chocolate and stir until the chocolate is melted.
Add the rest of the boiling water and the milk. Heat the mixture, whisking constantly, until it is hot but not boiling. For the best flavor and texture, avoiding exceeding 180° F.
Serve immediately or set aside and reheat gently before serving. Serve in demitasse glasses and, if you wish, with whipped cream.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).