Belgian Hot Chocolate

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.

• Ready In: 13 mins
• Yields: 4-6

Ingredients

• 1  quart half-and-half or 1  quart  whole milk
• 8  ounces bittersweet chocolate or 8  ounces  semisweet chocolate, finely chopped
• 4  ounces  good  milk chocolate, finely chopped
•  tiny pinch salt
• 1⁄2 teaspoon ground cinnamon

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.