Deep Dark Chocolate (29 page)

In a small saucepan over medium heat, warm the milk until it is steaming, then pour it into a warmed mug. You can also warm the milk in a mug in a microwave oven. Stir in the Hot Chocolate Base. You may like the taste of it partially swirled or totally blended. Garnish with miniature marshmallows, if desired.

Hot Chocolate Base

makes
15 to 20 servings

4 ounces premium unsweetened chocolate, chopped

½ cup water

²
/
₃
cup granulated sugar

Pinch of salt

²
/
₃
cup heavy (whipping) cream

½ teaspoon pure vanilla extract

In a heavy saucepan or in the top of a double boiler, combine the chocolate and water over low heat, whisking occasionally until smooth. (As the chocolate melts, it will appear stringy.) Add the sugar and salt and continue to cook and stir over low heat until the sugar dissolves, 3 to 4 minutes. Remove from the heat and let cool to room temperature.

In a stand mixer or with a hand mixer, whisk the cream and vanilla until stiff peaks form. Fold in the cooled chocolate mixture until blended. (Don’t worry if tiny flecks of chocolate appear. They won’t affect the delicious outcome.) Store in an airtight container in the refrigerator. The mixture will keep for up to 10 days.

Variations

For
Dark Chocolate Mocha
, follow the recipe for the Hot Chocolate Base. In a warmed 8-ounce mug, top 4 ounces of coffee or a double espresso with 1½ ounces brandy and 2 heaping tablespoons Hot Chocolate Base. Stir until partially or totally blended. Either way, the brew is delicious.

For
Hot Chocolate Brandied Eggnog
, follow the recipe for the Hot Chocolate Base. In a warmed 8-ounce mug, pour 6 ounces of warmed purchased eggnog. Top with 2 heaping tablespoons Hot Chocolate Base and a jigger of brandy. Mix. Stir until partially or totally blended. Garnish with a dusting of freshly grated nutmeg, if desired.

A Quartet of Drinking Chocolates

each recipe
yields between 2 8-ounce servings and 4 demitasses

UNLIKE “HOT CHOCOLATE,” DRINKING CHOCOLATES ARE
deliciously thick and heady concoctions generally served in demitasse portions. They are adult drinks to linger over. Here are four very different examples.

As with all drinking chocolates, it is best to let the beverages rest for 10–minutes (or even overnight) before reheating briefly and serving. This pause gives the flavors and the velvety-smooth richness a chance to develop.

European-Style Drinking Chocolate

For lovers of European-style hot chocolate, serve unadorned or top with a dash of barely whipped cream or a grating of dark chocolate.

½ cup heavy (whipping) cream

8 ounces premium dark chocolate, finely chopped

½ teaspoon cornstarch

1 to 2 teaspoons water

In a small saucepan over medium-low heat, heat the milk and cream until small bubbles form around the edges of the pan. Remove from the heat and stir in the chocolate until completely smooth. In a small bowl, dissolve the cornstarch in the water, then add to the chocolate mixture and stir until completely smooth and thick. Add the vanilla and stir until completely smooth. Let the hot chocolate rest, uncovered, for 10 minutes to develop its flavor and texture. Then briefly reheat over medium-low, while stirring constantly. Serve in warm cups.

Caramel Drinking Chocolate

My friend Jane says this is “a visit to grandmother in a cup.” I say it’s my next New Year’s Eve eleventh-hour interlude, perhaps with a little brandy added. What’s your vote?

1
¹
/
₃
cups whole milk

3 ounces premium dark chocolate, finely chopped

In a small saucepan over medium-low heat, heat the milk until small bubbles form around the edges of the pan. Remove from the heat and stir in the chocolate until completely smooth. Add the caramel sauce and stir until completely smooth. Let the hot chocolate rest, uncovered, for 10 minutes to develop its flavor and texture. Then briefly reheat over medium-low, while stirring constantly. Serve in warm cups.

Spices Of Antiquity Drinking Chocolate

Crushed cinnamon, whole cloves, and red pepper flakes give this drinking chocolate its spicy zest.

1½ cups whole milk

One 4-inch cinnamon stick, coarsely crushed with a meat tenderizer

4 whole cloves, crushed

Pinch to scant ¼ teaspoon red pepper flakes

3 ounces premium dark chocolate, finely chopped

¼ teaspoon pure vanilla extract

1 teaspoon firmly packed light or dark brown sugar (optional)