Little else can provide the kind of therapy that chocolate can. Even as someone who doesn’t consider themselves a “chocolate person”, I can say beyond a shadow of a doubt that chocolate has healing powers for me. Whether you’re sad, nostalgic, feeling sassy, have an insatiable sweet tooth, or are licking your wounds from a long and harrowing day – chocolate may be the answer. Or in this case, when you’re shivering from a bone-chilling day and just want to cozy up with a little indulgence.
What initially inspired this simple recipe was a recent trip down memory lane to when I lived in Paris in 2003 and visited the world’s greatest establishment for Hot Chocolate, Angelina’s. That decadent, rich cup of what essentially translates as a melted whole chocolate bar is one experience that will stick with you forever. But, realistically, my 4 year old would never tolerate such a thick sipping chocolate as that (it is truly a grown-up kinda thing) – and what’s more important to me than replicating fine French/Moroccan cuisine is making a wholesome hot chocolate that I can enjoy while cuddling with my little guy on the couch on a chilly snow day. So this recipe was born.
This hot chocolate is still extra creamy and not overly sweet. The chocolate tastes real (because it is) and will make you cringe at the thought of going back to the powder version sold in stores. Not surprisingly, the idea here is to make sure you use the best possible chocolate you can get your hands on. The better the chocolate, the more amazing this drink will be. It’s also remarkably fun to make with kids and easy, too.
The secret ingredient in this recipe is salt. Well, it’s probably not so secret that a little pinch of salt makes everything better, but usually when I tell people to add salt to their hot chocolate their noses crinkle up something fierce. News flash: a little sea salt makes everything better.
You can top this sipping chocolate with marhmallows, sprinkles or really anything that floats your fancy but I prefer a fresh, unsweetened whipped cream to balance the sugar in the chocolate and to add that extra layer of velvety texture. I also may or may not have been guilty of adding a little bourbon on one or more occasions. I mean, it’s possible. But let’s not get off topic here – the point is, this chocolate is meant to be enjoyed in which ever way you feel is appropriate. Either way, I’m not judging.
- 2 Cups Organic Whole Milk
- 2 Cups Organic Heavy Whipping Cream
- 4 Ounces of Fine-Quality Bittersweet Chocolate
- 1 Tablespoon Confectioner’s Sugar
- Dash of Salt
- With a chef’s knife, finely chip the bittersweet chocolate into small shavings. Set aside.
- Whipped Cream: In a large mixing bowl, add one cup of heavy cream. Using a hand mixer with a whisk attachment, whip on medium high until stiff peaks form. Set aside.
- On a stovetop set to medium heat, add 2 cups of whole milk and 1 cup heavy cream and allow to heat. I like to stir occasionally to make sure the cream warms evenly.
- Just before the liquid simmers, remove from heat and add the chocolate shaving and stir until melted.
- Add the sugar and dash of salt and stir to combine.
- Serve in heat-safe mugs and top with a dollup of whipped cream. Enjoy!