Recipe by Lou
Knock your boots off hot chocolate! Tastes like about 5 of the richest candy bars imaginable, melted into your cup! This is a recipe that appeared in our Sunday paper. It is by pastry chef Elizabeth Falkner from her book, Demolition Desserts.
Top Review by half yank
Oh my, oh how rich! Just the perfect thing for the cold temps we're having. Perfect for cuddling up under a warm blanket and watching a favorite movie. And one is plenty. can't handle to much of something so rich and so delicious.
- 1 1⁄2 cups whole milk
- 1⁄2 cup heavy cream
- 1⁄2 vanilla bean
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons packed dark brown sugar
- 2 ounces bittersweet chocolate, coarsely chopped (70 percent cacao)
- fleur de sel (1-3 grains, French sea salt)
- 8 marshmallows (or whipped cream)
Directions See How It's Made
- Off the heat, in a 1-quart saucepan, combine the milk and cream. Split the vanilla bean lengthwise and use the tip of your knife to scrape the seeds into the saucepan, then add the scraped pod.
- Whisk the cocoa powder and brown sugar into the milk, then place the saucepan over medium heat and whisk for 5 to 7 minutes, or until frothy and simmering.
- Place the chocolate in a heatproof bowl. Remove and discard the vanilla pod from the milk mixture, then pour the mixture over the chocolate. Add the salt and whisk until the chocolate is smooth.
- Divide the hot chocolate among cups and top each with 2 marshmallows or a dollop of whipped cream. Can be cooled, tightly covered and refrigerated up to 3 days.