- 4 c. whole milk
- 1 c. half and half
- 4 oz. dark chocolate, chopped
- 4 oz. milk chocolate, chopped
- 2 Tbs. sugar
- 1 tsp. vanilla extract
- For the whipped cream:
- 1 c. heavy cream
- 1 Tbs. powdered sugar
When it comes to hot chocolate, I’m a purist. I don’t want cinnamon. I don’t want mint. I don’t want chili. Heck, I don’t even want alcohol! I want the bare-bones basics of milk, chocolate, sugar, and some sweetened whipped cream to top the whole thing off. For my rendition, I heated up a blend of whole milk and half and half to just below a simmer. Off the heat, I added an equal parts mixture of dark chocolate and milk chocolate (Green & Black’s is one of my personal faves), a little sugar and some vanilla to deepen the flavor. After a brisk whisk, I dolloped an obscenely large blob of whipped cream on top, and slurped right on in.
For the full story on how I brought Sexy Chocolate Back, head on over to the Fayetteville Flyer.
In a saucepan, heat the milk and half and half over medium heat until small bubbles appear around the edges of the pan and the mixture is steaming. Remove from the heat and add the chocolates, sugar and vanilla, whisking vigorously to combine. Gently reheat over medium low heat, being careful not to boil, and serve with whipped cream.
To whip the cream*, beat the heavy cream on high in the bowl of a standing mixer with the whisk attachment, or in a large bowl and using a hand mixer. When the cream is almost done, add the sugar and beat until stiff peaks form, about 3 minutes total.
* Cold ingredients are best for whipping cream. Be sure the heavy cream is very cold, and put the bowl, the mixer attachments and the sugar in the freezer for a few minutes before whipping.