I love making my own hot chocolate and the Laduree in Paris is one of my favourite places on earth so when I saw this recipe in Dorie Greenspan's Paris Sweets I was over the moon.
I have never tried the hot chocolate at Laduree, usually I opt for a caramel infused coffee which is the greatest thing on earth but I have had many a Parisian hot chocolate and this one really was up there with the best of them.
This is a serious cup of hot chocolate or chocolate chaud as it is called at the Laduree, the recipe uses only bittersweet chocolate resulting in a more sophisticated, adult version of hot chocolate. It is seriously rich, thick and luscious and is sure to tame even the most hardcore chocoholics.
The chocolate you use is really important, choose one that you would enjoy eating and is at least 70% cocoa solids. I'm not a huge dark chocolate fan and use it much more for baking than eating or indeed drinking, I did however really really enjoy this hot chocolate and will definitely make it again.
Hot Chocolate / Chocolate Chaud Recipe
Adapted from Laduree
Dorie Greenspan Paris Sweets
Ingredients
3 cups whole milk
1/3 cup water
1/3 cup sugar
6 ounces bittersweet
chocolate, finely chopped
Bring the milk, water and sugar just to the boil in a medium saucepan. Remove the pan from the heat and whisk in the chocolate. At this point the hot chocolate needs to be blended. At Laduree this is done with a hand-held blender, if you have one leave the hot chocolate in the saucepan whip it with the hand-held blender of one minute. If you do not have a hand-held blender transfer the hot chocolate to a traditional blender and whip on high speed for one minute. The chocolate should be served immediately, while still hot and frothy.
If you want to store the hot chocolate leave it to cool before putting it in the fridge, tightly covered, for up to two days. Re-heat and re-whip before serving.
4 comments:
Sounds like heaven! I have to try it! (when the weather cools down obviously!)
I love the cup! just adorable!
I think I will def have to try this out. It's winter here in Australia so this sounds perfect.
I just made this and it is delicious! I used Ghiradelli brand 60% cocoa & still used the 1/3 cup sugar & it was delicious but my boyfriend said it's so sweet! He is not a big sweets fan but I am a sweets girl so I did not think it was sweet! I used an immersion blender for a quick blitz which did a beautiful job frothing in about 3 seconds. This is so good & so easy, for the infrequent times I drink hot cocoa, I would not buy powdered mix again.
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