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CHUBBY CHECKER HOT CHOCOLATE




Source of Recipe


From ``Atomic Cocktails'' by Karen Brooks, Gideon Bosker and Reed Darmon


List of Ingredients




3 squares bitter chocolate, chopped

2/3 c. water

1 c. sugar

1/2 t. salt

1/4 c. whipping cream

6 shots single-malt Scotch whisky

5 c. milk


Recipe



Chill the large bowl and beaters of an electric mixer. In a large saucepan, combine the chocolate and water and cook over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Add the sugar and salt and stir until the sugar dissolves.

Bring the mixture to a simmer and cook until silky and perfectly smooth, with no grains of sugar remaining, about 5 minutes.

Meanwhile, in the chilled mixer bowl, beat the cream until soft peaks form.

Remove the pan from the heat and let cool slightly, about 3-4 minutes. Stir in the whiskey. Gently fold in the whipped cream.

In a medium saucepan over low heat, scald the milk just until bubbles begin to appear around the edges; do not boil. Remove from the heat and skim off any surface skin if necessary.

Pour the chocolate mixture into a heated pitcher. Slowly pour in the scalded milk, stirring well to combine. Serve in 10-ounce Irish coffee glasses or heatproof mugs. Makes 6 servings.