Brrrrrrrrrrrrrrrrrr

We just got up to Connecticut and it's gorgeous, but sooooooooooooo cold.  Anyone who lives in chilly climes can just look at the fabulous color of the sky and know it's impossible to get that hue without temperatures that fall way below comfortable. 

I haven't been up here in a month or so and it felt good to push open the front door.  This is where I have the best kitchen - large, airy and light with lots of counter space - and where I can write most easily.  But boy it's cold!  Even with the heat going, just hearing the wind racing across the roof, seeing the pines bend and watching two little ducks searching for a sliver of unfrozen pond, all I can think of is hot chocolate in a mug that can double as a handwarmer.

Classic Hot Chocolate (adapted from Chocolate Desserts by Pierre Herme)

2 cups whole milk

1/4 cup water

1/4 cup sugar

4 ounces bittersweet chocolate, melted

Bring the milk, water and sugar to the boil in a medium saucepan, stirring until the sugar dissolves.  Add the chocolate and, stirring with a whisk, heat the mixture until one bubble pops on the surface.  Pull the saucepan from the heat and whip the hot chocolate for about 1 minute with an immersion blender or in a regular blender.  Serve immediately in large cups or pour into a container to cool.  (The hot chocolate can be made up to 2 days ahead and kept tightly covered in the refrigerator.)

To reheat the chilled chocolate, pour it into a medium saucepan, set the pan over low heat and cook, stirring gently, just until the first bubble pops.  Remove the pan from the heat, whip the chocolate for a minute with the immersion blender (or in a blender) and serve.

To make Cold Hot Chocolate (something you might want to do if it ever gets warm again):  Cool the hot chocolate, then chill it.  When the chocolate is cold, stir in 1/4 cup cold water, then whip the cold chocolate for a minute with an immersion blender or in a blender.  For each serving, put 1 to 2 ice cubes in a tall glass and pour over the chocolate.  Serve with straws.

Makes 2 servings

Comments

[Latha]

Utterly delighted to find your website. I got to know about you through the wonderful world of food blogs and immediatley bought 2 of your books with PH for christmas. I have tried only 2 recipes from them since then but for the novice baker in me that is something incredible. Oh yes the original version of this hot chocolate is a hit with us. Thanks Dorie!

[Bonnie]

Well, I dragged out the immersion blender and made the hot chocolate. It was a big hit. My daughter had some friends over Saturday and it was a cold night for Southern California. The kids couldn't stop raving about it!

Thanks for the recipe.

[Brilynn]

The temperature has been hovering around -10 here lately and hot chocolate is just what I need!

[Dorie]

Immersion blenders are really cool tools. In addition to giving hot chocolate a wonderful, light, airy texture, they're great for making vinaigrettes and quick pasta sauces and super for pureeing soups. I love that you can puree a soup in its pot and save the hassle of washing another anything. They're also fun for foaming jus and broths and making dishes look chefy. Hope you enjoy the hot chocolate.

[Bonnie]

The hot chocolate sounds wonderful. I have an immersion blender that I've never used. This is the perfect recipe to try it out on.

Thanks