Chocolat Chaud or French Hot Chocolate from Dorie Greenspan

As we are in the path of the storm of the century I have armed myself with all of the provisions needed especially a pile of books and a pot of chocolate chaud. What more could you ask for?

This recipe a perfect treat on a cold day, or any day for that matter. It is from one of my favorite cookbook authors and bloggers Dorrie Greenspan, it is her version of Laudree's chocolat chaud.

Chocolat Chaud or French Hot Chocolate

Recipe from Dorie Greenspan

11/2 cups of whole milk

21/2 Tablespoons of water

21/2 Tablespoons of sugar

3 oz. bittersweet chocolate, finely chopped

In a medium saucepan combine the milk, water and sugar, place over medium heat and whisk until the sugar is dissolved. Increase the heat to medium-high and bring to just a boil. Remove from heat and add chocolate, whisk the mixture until the chocolate is melted. Then blend the mixture with an immersion blender or pour mixture into a traditional blender. If using a blender BE CAREFUL and when you put the top on do not add the little plug and put a towel over the hole. Blend for 1 minute. 

Pour into cups and enjoy! You can garnish with whipped cream and cocoa powder if you like. 

Enjoy!

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Chocolat Chaud

I don't know about you but to me Fall is: cosy fires, crisp air, falling leaves and weekends inside. I love to have stacks of books and movies streaming with a cup of cocoa and a plate of treats while I wile away  the weekends on my couch with my husband and pup.

This is a recipe for my favorite French drinking chocolate. It is rich, creamy and full of chocolate. I hope you try it!

Chocolat Chaud


1 1/4 cups of milk
1/4 cup of heavy cream
2 Tbsp. water
2  Tbsp. granulated sugar
4 oz. bittersweet chocolate, finely chopped

In a medium saucepan, combine the milk, heavy cream, water, and sugar. Place over medium heat and whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and heat the mixture until bubbles form around the edge of the pan.  Remove the pan from the heat and whisk in the chocolate. Blend mixture with an immersion blended. You can do this  in the saucepan but  make sure that you are careful or you will have hot chocolate all over the kitchen! If you do not feel like blending it than just whisk vigorously.

I make this every morning instead of breakfast and I love it! Tell me, do you have a favorite hot chocolate recipe?

Happy Autumn, Happy Fall, Happy Day! Enjoy!

Taste Test Tuesday: Chocolat Chaud Pierre Herme Recipe

I love to make my own drinking chocolate when I am not in a hurry or want to make a pot for more than one person. This is a recipe that I found on the Internet and adapted from Pierre Herme, who is a great chocolatier in Paris. Make sure to use a good bar of chocolate and one that is at least 65%. Also note, this is a small serving, not a jumbo cup as we are use to being served.

Chocolat Chaud

Ingredients:
2-1/4 cups whole milk
1/4 heavy whipping cream
1/4 cup granulated sugar
3-1/2 dark bittersweet chocolate, Valrhona, or Lindt, Vosges, or any other  finely chopped

Instructions:
In a 2-quart saucepan, stir together the milk and sugar. Do not bring to a boil, just heat until little bubbles form around the edge of the pan. Add the chopped chocolate and whisk until the chocolate is dissolved and the mixture has thickened. Reduce the heat to very low. Blend for 5 minutes with an immersion mixer or whisk until thick and foamy. Be careful with your immersion blender, keep it under the liquid so that you do not get splashed with the hot liquid.
 
Makes: Four 6-ounce cups of hot chocolate.( adapted from Pierre Herme) Note: this is not his recipe, it is one that I referenced and made changes to suit my taste and what I had on hand.