If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
cups (750 grams) whole milk
cup (80 grams) water
cup (65 grams) sugar
ounces (175 grams) bittersweet chocolate, finely chopped
- To make hot chocolate: Bring the milk, water, and sugar just to the boil in a medium saucepan. Remove the pan from the heat and whisk in the chocolate. The hot chocolate needs to be blended at this point. At Ladurée, this is done with a hand-held blender (also called an immersion blender). If you have this tool, leave the hot chocolate in the saucepan and whip it with the hand-held blender for 1 minute. If you don't have a hand-held blender, transfer the chocolate to a traditional blender and whip on high speed for 1 minute. (When blending hot liquids, be sure to remove the center insert from the top of the blender, and cover the top with a folded kitchen towel to allow steam to escape.) The chocolate should be served immediately, while it is still very hot and frothy. Alternatively, you can pour the chocolate into a container to cool; the cooled chocolate can be reheated or served chilled. (The chocolate can be made up to 2 days ahead and kept tightly covered in the refrigerator.)
- To reheat chilled hot chocolate: Working in a medium saucepan over low heat, warm the chocolate, stirring gently, just until the first bubble pops on the surface. Pull the pan from the heat, whip the chocolate for 1 minute with a hand-held blender (or in a traditional blender), and serve immediately.
- To make cold hot chocolate: Chill the hot chocolate until it is very cold, then stir in 3/4 cup (200 grams) cold milk. Whip the cold chocolate for 1 minute with a hand-held blender (or in a traditional blender). Serve the cold hot chocolate over an ice cube or two.
- Keeping: Once blended, the hot chocolate can be cooled and refrigerated in a tightly sealed jar for 2 days; reheat gently, or serve as cold hot chocolate.
- Cold hot chocolate makes a fabulous ice cream float. Greenspan whips the cold chocolate to froth, pours it into a tall glass -- beer glasses are great for this -- and adds ice cream. While the traditional go-with-chocolate flavors, like vanilla, coffee, vanilla-fudge, and chocolate in all its renditions, are always good, her favorite floatable flavor is Ben & Jerry's Cherry Garcia.
- This recipe is a Community Pick!