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Ingredients
1 quart whole milk
½ cup heavy cream
10 ounces high quality bittersweet chocolate, chopped in small pieces
2 teaspoons Chinese five-spice powder, or Finely grated peel of one tangerine, or ½ cup smooth peanut butter, or 1 teaspoon banana extract, or 3 tablespoons instant coffee, regular or espresso, or ½ cup pureed raspberries, strained and mixed with ¼
Nutritional analysis per serving (4 servings)
59 grams carbs; 58 milligrams cholesterol; 593 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 24 grams saturated fat; 40 grams fat; 4 grams fiber; 121 milligrams sodium; 12 grams protein; 52 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the milk and cream in a tall, heavy saucepan and bring them to a boil. Add the chocolate, reduce the heat to low, and stir until the chocolate is melted. Beat the mixture with a wire whisk until light and fluffy, 10 to 12 minutes (or use an immersion blender, whipping for 5 to 6 minutes). Add the flavoring of your choice, remove from the heat and let stand for 20 minutes to allow the flavor to develop.
- Step 2
If making the hot chocolate several hours in advance, transfer it to a bowl and put it in the refrigerator in a larger bowl filled with ice. When ready to serve, reheat slowly to the boiling point and whip briefly again. Serve in heatproof glasses, and top each one with whipped cream or ½ cup of meringue topping.
Private Notes
Comments
Strained and mixed with 1/4?????