Corn Salad with Chile and Lime
Extra-Rich French Hot Chocolate
European-style hot chocolates are thick, very rich, and less sweet than their American counterparts. You may be tempted to split this recipe into 2 large mugs, but aim to make this 4 servings - even a small cup is devilishly rich.
1 1/2 cups whole milk
1/2 cup heavy cream
2 teaspoons powdered sugar
Optional, but highly recommended: 1/2 teaspoon espresso powder
8 oz. high quality dark chocolate (70-80%), chopped (chocolate chips are not recommended)
For serving: fresh whipped cream*
- In a saucepan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder, if using, until small bubbles appear around the edges. Do not boil.
- Remove from saucepan from the heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with heaps of fresh whipped cream.
*To make fresh whipped cream for this recipe, beat 1/2-1 cup heavy whipping cream with a hand or stand mixer until soft peaks form. Add a dash of vanilla extract and about 1/2 tsp of maple syrup and continue beating until whipped cream is achieved.
Yield: 4 servings