This recipe calls for Scharffen Berger cocoa powder plus bittersweet chocolate from the same producer. A pinch of salt tempers this quite sweet recipe for hot chocolate. On the top (of the chocolate whipped cream), for those who really, really want their chocolate, is a garnish of more, shaved, bittersweet chocolate.
American Hot Chocolate with Chocolate Whipped Cream
1/2 cup heavy cream
4 tablespoons plus 1 teaspoon Scharffen Berger cocoa powder
4 tablespoons plus 1/2 teaspoon sugar
2 1/2 ounces Scharffen Berger bittersweet chocolate (70- to 75-percent cacao), chopped
Large pinch kosher salt
5 cups whole milk
Grated bittersweet chocolate for garnish (optional)
In small bowl using an electric mixer, whip the cream with 1 teaspoon of the cocoa powder and 1/2 teaspoon of the sugar until it forms firm peaks. Set aside.
[amazon-product]1558322906[/amazon-product]In a medium saucepan, combine the chocolate, the remaining 4 tablespoons cocoa powder and 4 tablespoons of sugar, the salt and the milk. Place the mixture over medium heat, whisk gently. Once the chocolate melts and the cocoa dissolves, raise the heat to medium-high, whisk more vigorously to form a froth on the surface. When the mixture bubbles around the edges and seems ready to boil, remove from heat. Do not let it boil.
Ladle the hot chocolate into 4 cups with some of the froth on each. Spoon a dollop of chocolate whipped cream on top, and sprinkle with grated chocolate, if desired.
Makes 4 cups of chocolate.
From “Hot Chocolate” by Fred Thompson