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Cocoa: America's Best Hot Chocolate

Source of Recipe


From "The Chocolate Book" by Sara Perry






List of Ingredients



• 1 cup heavy (whipping) cream
  
• 2 squares (2 ounces) unsweetened chocolate, broken in pieces
  
• 2 squares (2 ounces) semisweet chocolate, broken in pieces
  
• ¼ cup granulated sugar
  
• ½ tsp vanilla
  
• 3 cups whole milk
  
• Marshmallows or sweetened whipped cream with cinnamon, for garnish
  






Instructions



1. In a 2-quart saucepan, heat the heavy cream to scalding until tiny bubbles form around the edge of the pan. Remove from the heat and stir in the chocolate pieces until they have melted and the mixture is smooth. Add the sugar and vanilla and stir until smooth. Pour in the milk.
   
   
2. Return the saucepan to the stove and heat over medium heat until the mixture is hot and steaming. (Do not bring to a boil.) If you are feeling especially festive, top with marshmallows or whipped cream and sprinkle with cinnamon.
   
   Makes 4 mugs or 6 demitasse servings.
   
   ..........
   
   Variation:
   
   BRAZILIAN HOT CHOCOLATE
   
   Substitute 1½ cups of strong black coffee for the 3 cups of milk. Proceed as directed. Top with whipped cream sprinkled with ground cinnamon and grated orange zest.