Barefoot Contessa's Hot Chocolate
"This sounds so delicious! The Barefoot Contessa recommends using Valrhona (French) or Callebaut (Belgain) brands of high quality chocolate for this so splurge!"
photo by Thorsten
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4-5
ingredients
- 2 1⁄2 cups whole milk
- 2 cups half-and-half
- 4 ounces bittersweet chocolate, chopped
- 4 ounces milk chocolate, chopped
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso (or coffee powder)
- 4 -5 vanilla beans (or cinnamon sticks)
directions
- Heat milk and half and half in a saucepan on medium heat to just below the simmering point.
- Remove the pan from the heat and add both types of chocolate.
- When they are melted, add the sugar, vanilla extract and espresso and whisk vigorously.
- Reheat gently and serve immedietly garnished with vanilla beans or cinnamon sticks.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a very tasty, decadent hot choclate drink. It had such a rich chocolate flavor, and was very smooth and creamy. The cinnamon stick or vanilla bean is very handy to use to stir the drink throughout, keeping all the flavors from separating. Made for the "Secret Ingredient" tag game. -
I fixed this for my husband and myself. He didn't like it, but he doesn't care for too many flavors mixed together. I loved the coffee and vanilla. It was rich and very good. Thanks! -
I made this for Comfort Cafe and it was the best. It's cold outside and this really hit the spot. I have always used the powdered hot chocolate mix that you buy in the store. Never again. This was delicious. -
great stuff---we saw it on TV and i had to look it up! We loved it---didn't use the cinnamon, vanilla beans, or coffee, but it was still great. the second time i made it we used only 1 cup of cream and 2 percent milk. We liked it better because it wasn't so rich. -
Mmmmmmmmm...I used semisweet chips bc that's what I had and left out the vanilla beans / cinnamon sticks. It was SO good! Nice & creamy, rich and not grainy. I also added a little arrowroot for thickening.
see 1 more reviews
RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
