Spicy Hot Chocolate

It’s almost silly to post a recipe for hot chocolate, but you won’t be sorry, I promise. The chile powder is not blaring hot, like you’d think, but rather a subtle wake-me-up. And of course it’s up to you if you want to use it at all.

makes about 6 small servings

2 cups (470 mL) whole milk
3/4 cup (175 mL) cream 
2 tablespoons (24 g) sugar
9 oz. (250 g) dark chocolate, finely chopped, placed in a large bowl. I used Callebaut here and it rocked.
1 teaspoon chile powder, something with a little personality, like New Mexico chile powder or ancho. I used whatever I had in the cubbard.

1. Pour the milk, cream and sugar into a small pot. Bring to a simmer. Try not to get distracted or risk the dreaded boiling-over of the contents.

2. Turn off the heat, and whisk in the chile powder (if using.)

3. Pour the hot milk over the chocolate and let it sit just like that for a moment or two. The heat will melt the chocolate pieces.

4. Finally, whisk it up until it’s completely dissolved.

5. Strain, if you’re feeling refined.

Printed from PastryPal.com: http://www.pastrypal.com

URL to original: http://www.pastrypal.com/2010/10/hot-hot-chocolate/

Copyright © Irina Kogan. All rights reserved.