Ingredients
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2
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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
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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. |