To develop the electric light bulb, Edison experimented. Thousands of experiments.
I read his biography as a kid, and I took Edison seriously. I have devoted a lifetime of experimentation in finding great hot chocolate. No, the greatest hot chocolate. I have been to Angelina’s in Paris. I have, I admit, tried Swiss Miss. From top to bottom and in between, if it says “hot chocolate” I’m willing try.
This recipe is “mine” yet the result I must say of reading dozens and dozens of recipes. Out of the amalgam, here is what I truly find to be just the perfect hot chocolate. And, this recipe is for two so you can immediately share!
Brian’s Best Hot Chocolate
Yield: 2 servings
- 4 ½ ounces dark chocolate, bittersweet or semisweet
- 1 cup milk
- 1 cup heavy cream
- 3 tablespoons sugar
- 1 tablespoon vanilla
- Whipped cream
Shave the chocolate. Really, shave it, not just chunk it. See the picture below.
Put the milk and cream into a heavy saucepan. Add the sugar and vanilla. Scrape in the shaved chocolate.
Turn the heat on medium high and begin to whisk the mixture. Keep the heat low until the chocolate has melted. By shaving the chocolate, this melting process will be swift.
Now, turn the heat to high and whisk vigorously. Bring to a boil and continue to whisk for just a moment to generate froth. Thing of this vision: Mexican Hot Chocolate.
Remove the pan from the heat and divide into two cups. Adorn with whipped cream. From the cutting board where you shaved the chocolate, take some leftover pieces and dot over the whipped cream.
Drink with love and care. It’s hot.
Source: Brian O’Rourke
Top Photo Information: Canon T2i, 18-55MM Macro Lens, F/2.8, 1/80 second, ISO 1000