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Classic Hot Chocolate

Source of Recipe

Pierre Hermé


List of Ingredients

2 cups whole milk (500 grams)
1/4 cup water (60 grams)
1/4 cup sugar (50 grams)
4 ounces bittersweet chocolate- preferably Valrhona Noir Gastronomie, melted (115 grams)


Recipe

Bring the milk, water, and sugar to the boil in a medium saucepan, stirring until the sugar dissolves.
Add the chocolate and, stirring with a whisk, heat the mixture until one bubble pops on the surface.
Pull the saucepan from the heat and whip the hot chocolate for 1 minute with an immersion blender or in a regular blender.
Serve immediately in large cups.

To make Viennese Hot Chocolate, top each cup of hot chocolate with a spoonful of schlag (the German name for sweetened whipped cream).

From "Chocolate Desserts" by Pierre Hermé