Ingredients with Measurements:
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 vanilla bean, split and scraped
- 8 ounces semisweet chocolate, chopped
- Pinch of salt
- Whipped cream, for serving
- Chocolate shavings, for garnish
Special equipment needed:
- Saucepan
- Whisk
- Fine-mesh strainer
- Serving mugs
Step-by-step instructions:
1. In a medium saucepan, combine the milk, heavy cream, sugar, and vanilla bean seeds and pod. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. Remove the pan from the heat and let the mixture steep for 10 minutes.
3. Remove the vanilla bean pod and discard.
4. Add the chopped chocolate and salt to the pan and whisk until the chocolate is melted and the mixture is smooth.
5. Strain the hot chocolate through a fine-mesh strainer into a clean saucepan.
6. Heat the hot chocolate over medium heat until it is hot and steamy, stirring occasionally.
7. Pour the hot chocolate into serving mugs and top with whipped cream and chocolate shavings.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 520
Fat: 38g
Saturated Fat: 23g
Cholesterol: 95mg
Sodium: 80mg
Carbohydrates: 43g
Fiber: 3g
Sugar: 36g
Protein: 7g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk for a dairy-free version.
- Semisweet chocolate can be substituted with dark chocolate or milk chocolate.
Variations:
- Add a pinch of cinnamon or nutmeg for a spicy twist.
- Add a shot of espresso for a mocha flavor.
- Add a splash of peppermint extract for a festive touch.
Tips and tricks:
- Use high-quality chocolate for the best flavor.
- Don't let the mixture boil, as it can scorch the chocolate.
- Use a whisk to ensure the chocolate is fully melted and the mixture is smooth.
- Top with marshmallows or caramel sauce for extra indulgence.
Storage instructions:
- Store any leftover hot chocolate in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the hot chocolate in a saucepan over low heat, stirring occasionally, until hot and steamy.
Presentation ideas:
- Serve the hot chocolate in clear glass mugs to show off the rich, chocolatey color.
- Top with a dollop of whipped cream and chocolate shavings for an elegant touch.
Garnishes:
- Whipped cream
- Chocolate shavings
- Marshmallows
- Caramel sauce
Pairings:
- Freshly baked cookies or brownies
- Biscotti
- Croissants
Suggested side dishes:
- Fruit salad
- Cheese plate
- Charcuterie board
Troubleshooting advice:
- If the hot chocolate is too thick, add a splash of milk to thin it out.
- If the hot chocolate is too thin, add more chocolate to thicken it up.
Food safety advice:
- Make sure to heat the hot chocolate to a safe temperature of 165°F to prevent any foodborne illnesses.
Food history:
- Hot chocolate dates back to the Aztecs, who drank a bitter beverage made from ground cocoa beans and spices.
Flavor profiles:
- Rich
- Chocolatey
- Creamy
- Sweet
- Vanilla-infused
Serving suggestions:
- Serve the hot chocolate as a cozy treat on a cold winter day.
- Serve as a dessert after a dinner party.
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