Hot Chocolate

From Orangette

Adapted from Dorie Greenspan’s Paris Sweets and Ladurée

The original version of this recipe uses twice as much of each ingredient listed below, serving four people. To make it more friendly for my household, I’ve halved it to serve two. But feel free, of course, to multiply the amounts to serve four or six or however many you want. Whatever you do, don’t be tempted to skip the blending step. It helps to incorporate the chocolate and makes the texture velvety-smooth.

My favorite chocolate for this is Scharffen Berger 70%. Use any bittersweet chocolate you like, but keep in mind that it should be one you love, since its flavor takes center stage.

1 ½ cups whole milk
2 ½ Tbsp. water
2 ½ Tbsp. granulated sugar
3 oz. bittersweet chocolate, finely chopped

In a medium saucepan, combine the milk, water, and sugar. Place over medium heat and whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and bring the mixture just to a boil. Remove the pan from the heat and whisk in the chocolate. At this point, blend the mixture. If you have an immersion blender, you can do this directly in the saucepan; if not, you’ll need to transfer it to a traditional blender. Either way, blend for 1 minute (on high speed, if using a traditional blender - and take care(!), as hot liquids expand when blended). The finished mixture should be very smooth and frothy.

Serve immediately.

Note: Should you have any leftover hot chocolate - wishful thinking, I know - you can store in the refrigerator for 2 days. Reheat it gently over low heat, stirring occasionally, until hot. Blend for 1 minute; then serve immediately.

Yield: 2 servings