4 ounces (120 mg) bittersweet chocolate (65-70% cocoa)
1 or 2 tsp. brown sugar.
(Notes: use good chocolate, not baking chocolate. You can also use half cream and half milk but it doesn’t need it. And some recipes call for vanilla bean in the milk. I didn’t have any and didn’t think it needed it.)
Heat up the milk on medium heat until it’s warm and add the chopped chocolate. Whip (I don’t have a whip either so I stirred…really fast) until the chocolate has melted. If you want it a little sweeter, add the brown sugar, turn up the heat, let it get just to the point of boiling but not quite, and keep it there for about a minute or two. Keep stirring quickly; it seems to make it creamier.
Et c’est tout! That’s all. This should make about 4 small cups. You don’t need to drink a mug of this…I promise. Although I am! I'm an American. Drinking everything out of a very large cup is genetic.
This is almost better if you let it sit for a few hours after making it and then reheat...like good soup. In fact, I’m drinking my second, reheated cup (excuse me…mug) as I finish this and I’m about to go into a chocolate coma. But what a way to go!
To quote someone, although I don’t know whom, “Coffee makes it possible to get out of bed, but chocolate makes it worthwhile.” My day is definitely going to be worthwhile. Oh, and by the way, that is a chocolate chip cookie in the picture. I really got a little carried away today!
from: delana
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