- 8
0/5
(0 Votes)
Ingredients
- 8 SERVINGS
- The thickness and bitterness of drink will depends on choc's level of cacao*varies among brands. Great results w/Ghirardelli, which produced a full-bodied cocoa.
- 2 teaspoons cornstarch
- 1 1/2 cups whole milk
- 1/2 cup water
- 10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsweetened cocoa powder (optional)
- 2 tablespoons brandy (optional), or to taste
- We also used Lindt-but needed to add more cornstarch for extra thickening. Chocolate with more than 60% cacao will be too bitter.
Preparation
Step 1
Whisk together cornstarch and 2 tablespoons milk.
Bring water to a boil in a 2-quart heavy saucepan, then reduce heat to moderately low and add chopped chocolate and a pinch of salt, whisking until smooth.
Add cream and remaining milk (1 1/4 cups plus 2 tablespoons) and increase heat to moderate, then cook, whisking occasionally, until mixture is smooth and heated through.
Taste; for a deeper chocolate flavor, whisk in cocoa.
Whisk cornstarch mixture, then add half to chocolate mixture and simmer, whisking, until slightly thickened, about 2 minutes.
Add brandy (if using) and remaining cornstarch mixture to thicken if desired, then simmer, whisking, 1 minute.