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.
- 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
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.
From cookbook author Elinor Klivans.
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