Ingredients
-
2
-
5
-
2
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Parisian Hot Chocolate, I love collecting hot chocolate recipes from different countries When wintering in Paris, one of life’s great pleasures is sipping a cup of rich hot chocolate, le chocolat chaud, in a cozy caf This hot chocolate is deeply flavorful, but not over-the-top rich, so enjoy anytime! Adapted from David Lebovitz’s blog, How Delish and rich tasting! In my opinion, I like it with the brown sugar because it softens the dark chocolate edge While making it, the chocolate aroma made the house feel cozy; reason for filling it into a Santa mug Having it in the Santa mug isn’t Parisian, but the feeling is (+ I don’t own pretty clear mugs) Will be making this again, especially for those cold winter days Thank you Sharon123 for an enjoyable addition to my recipe files Tagged it for PRMR
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Milk in a Medium Saucepan. |
|
2
Done
|
Once the Milk Is Warm, Whisk in the Chocolate, Stirring Until Melted and Steaming Hot. |
|
3
Done
|
For a Thicker Hot Chocolate, Cook at a Very Low Boil For About 3 Minutes, Whisking Frequently. Be Careful and Keep an Eye on the Mixture, as It May Boil Up a Bit During the First Moments. |
|
4
Done
|
Taste, and Add Brown Sugar If Desired. |
|
5
Done
|
Serve Warm in Small, Demitasse Cups. |
|
6
Done
|
Enjoy! |
|
7
Done
|
Note: This Hot Chocolate Improves If Made Ahead and Allowed to Sit For a Few Hours. Rewarm Before Serving. David Also Likes to Add a Few Flecks of Fleur De Sel, the Very Good Sea Salt from Brittany. |
