Belgian Hot Chocolate

Total Time
13mins
Prep
5 mins
Cook
8 mins

One of the first recipes David Lebovitz put up on his site was a hot chocolate recipe from Wittamer, one of the best chocolate shops in Brussels, where he actually worked for a time. The head chocolatier, Michael Lewis gave him this recipe, which they serve in their chic tea salon overlooking the place Sablon. Try to find the best chocolate you can(30-40%). Adapted from The Great Book of Chocolate.

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Ingredients

Nutrition

Directions

  1. Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
  2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.
  3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it's completely smooth. Serve very warm. Enjoy!
  4. At Wittamer, it's served with a poof of whipped cream and chocolate curls.
Most Helpful

5 5

Perfect treat on a wintry Australian morning. This is absolutely divine. I used top quality chocolate (70 per cent), including some of the famous Neuhaus brand that I bought in Belgium. Wish I'd remembered to pop in a marshmallow. Thanks so much for posting.

5 5

This was the most chocolately and creamy smooth hot chocolate beverage I have ever made. I used Belgian baking chocolate, and I thought it made quite a positive difference. It was so delicious and quite a treat. And it whipped up quite fast, so I didn't have to wait long for my chocolate "fix". Made for the Chocolate Challenge part of Zaar World Tour #6.

5 5

We wanted something sweet after dinner- and this was IT!! WONDERFUL!! Very sweet, smooth, and chocolatety!! Thanks so much!! made for Xtra Hot Dishes of ZWT6.