Molten Hot Chocolate

Name: Molten Hot Chocolate
Yield: 4 servings
Cuisine: asian
Ingredients: 1 quart whole milk; 1/2 cup heavy cream; 10 ounces high quality bittersweet chocolate, chopped in small pieces; 2 teaspoons Chinese five-spice powder, or Finely grated peel of one tangerine, or 1/2 cup smooth peanut butter, or 1 teaspoon banana extract, or 3 tablespoons instant coffee, regular or espresso, or 1/2 cup pureed raspberries, strained and mixed with 1/4

Recipe from Bruno Feldeisen

Adapted by Suzanne Hamlin

Rating: 4(6)
Comments: Read comments

Featured in: Liquefied Roads to Chocolate Heaven

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Ingredients

Yield:4 servings

1quart whole milk
½cup heavy cream
10ounces high quality bittersweet chocolate, chopped in small pieces
2teaspoons Chinese five-spice powder, or Finely grated peel of one tangerine, or ½ cup smooth peanut butter, or 1 teaspoon banana extract, or 3 tablespoons instant coffee, regular or espresso, or ½ cup pureed raspberries, strained and mixed with ¼

Ingredient Substitution Guide

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Preparation

Step 1
Put the milk and cream in a tall, heavy saucepan and bring them to a boil. Add the chocolate, reduce the heat to low, and stir until the chocolate is melted. Beat the mixture with a wire whisk until light and fluffy, 10 to 12 minutes (or use an immersion blender, whipping for 5 to 6 minutes). Add the flavoring of your choice, remove from the heat and let stand for 20 minutes to allow the flavor to develop.
Step 2
If making the hot chocolate several hours in advance, transfer it to a bowl and put it in the refrigerator in a larger bowl filled with ice. When ready to serve, reheat slowly to the boiling point and whip briefly again. Serve in heatproof glasses, and top each one with whipped cream or ½ cup of meringue topping.