Because of the snow and the cold, I thought it was a perfect day to perfect a cup of hot chocolate! I made the recipe really rich and served it in really small cups as a wonderful mid-afternoon treat. You can add less cream and more milk and less chocolate so it won't be so filling, it's your choice. Any liquid leftover can be chilled and served with vanilla ice cream later.
The chili flakes in this recipe really make the flavors come together...
Recipe for four small servings:
1 c milk
1 c half and half
1/2 c cream
2 1/2 oz 70% dark chocolate, finely chopped or grated
1 1/2 oz milk chocolate, finely chopped or grated
1/2 t cinnamon
Pinch of sea salt
Big pinch chili flakes, finely chopped
Add the milk, cream and half and half to a saucepan and warm over medium low heat, but don't scald or boil. As the milk is warming add all the ingredients and stir until dissolved. Serve when hot!
Bon Appetit! Chef Hobbes
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