The Washington Post

Extraordinary Hot Chocolate

Extraordinary Hot Chocolate 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dec 17, 2003

This drink is similar to European hot chocolate in style: rich, dark and memorable. I serve it in small doses, usually in demitasse or espresso cups.

The whipped cream isn't an option; it sweetens and softens the rich chocolate flavor.


Servings: 4
Ingredients
  • For the whipped cream
  • 1/2 cup cold heavy (whipping) cream
  • 2 teaspoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • For the hot chocolate
  • 1 cup milk (whole or low-fat)
  • 2/3 cup Multipurpose Chocolate Sauce, warm or at room temperature (see related recipe)
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract

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Directions

Have ready 4 demitasse or espresso cups or coffee mugs.

For the whipped cream: In a medium chilled bowl, using chilled beaters, whip the cream with the confectioners' sugar and vanilla until it forms soft peaks. Set aside.

For the hot chocolate: In a medium saucepan over medium-low heat, whisk together the milk, chocolate sauce, cocoa powder and vanilla. Continue to whisk or stir constantly until the chocolate sauce is completely incorporated, the cocoa powder dissolves and the mixture is warmed through.

Divide the hot chocolate among individual cups and top with the sweetened whipped cream. Serve immediately.

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Recipe Source

From cookbook author Elinor Klivans.

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Nutritional Facts

Calories per serving: 230


% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 12g 60%

Cholesterol: 45mg 15%

Sodium: 20mg 1%

Total Carbohydrates: 15g 5%

Dietary Fiber: 1g 4%

Sugar: 13g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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