Hot Chocolate for a Rainy Day

Sunday, 24 May 09

I was conflicted on how to begin this post. I could have gone risque: “I have a brand new toy…it vibrates and makes things so much more fun”, but then I started wondering what future employers (and Tim) might have to say about that. So the new immersion blender won’t get as much credit as it ought to, though it is thick, big and sturdy, and a bright sexy red…;) That aside, the weather and uni assignments have been getting me down, so what better way to test out my new toy and warm up on an almost winter day than hot chocolate?

I used the Classic Hot Chocolate recipe from the Chocolate Desserts by Pierre Herme cookbook I received for my birthday last year, and spiked it with a generous spoonful of vanilla, giving it the most comforting smell. What’s interesting about the recipe is that it adds water, in contrast with certain recipes which lean towards more towards extreme dairy creaminess. Its not a downfall though, instead, it allows the pureness of the chocolate to stand out. Of course, that means that you must use the best chocolate you can afford – for an impoverished uni student such as myself, Lindt chocolate will have to do, though I’ve been eyeing Valhrona chocolate for a while…some day…

Pretty swirliness. Just be careful, because splatter is hot!

The end product – a perfect layer of foam, and a thick creamy hot chocolate to savour over studying.

the rain will be gone in the morning…

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Recipe (makes two large mugs)

150 grams Lindt milk chocolate, melted

2 cups milk

1/4 cup water

1/4 cup sugar

1 tsp vanilla bean paste

Bring the milk, water, vanilla and sugar to boil in a medium saucepan. Whisk in melted chocolate, stirring constantly to avoid burning. When all chocolate has been incorporated and a single bubble rises to the surface, remove from heat. Whip using an immersion blender for 1 minute until frothy, taking care not to splash yourself with hot liquid. Serve in curvaceous mugs that allow for comfortable hand wrappability and warming, and enjoy with someone you care deeply about.

Alternatively, allow to cool and refrigerate in a covered container. To reheat, warm until a bubble rises to the surface and blend as above. Or for those Northern antipodeans, serve chilled with an additional 1/4 cup of water blended in, poured over 1 or 2 icecubes.

3 Comments

1. Hee hee hee hee hee hee hee hee mmmm hot chocolate is perfect for this weather!

   Comment by FFichiban — May 25, 2009 @ 5:33 pm

2. Sounds like a beautiful hot chocolate. I really want that book!!! Love your photos and website!

   It was great meeting everyone at Zumbo’s, the food was fantastic and I look forward to seeing everyone again and having a bit more of a chat. :)

   Comment by Anita — May 25, 2009 @ 11:36 pm

3. Hot Chocolate is one of the best things about Winter! That last pic is so pretty! :)

   Comment by Lorraine @ Not Quite Nigella — June 5, 2009 @ 2:18 pm

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