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Bethlehem Public Library

2245 MAIN STREET, BETHLEHEM, NH 03574

Belgian Hot Chocolate

Servings:

0

Ingredients:

1 quart half-and-half or whole milk
8 oz bittersweet or semisweet chocolate, chopped
4 oz (115g) milk chocolate, chopped
Tiny pinch of salt
1⁄2 tsp ground cinnamon

Directions:

In a medium saucepan, warm about one-third of the half-and-half or milk, with the chopped dark and milk chocolates, stirring until the chocolate is melted.

Whisk in the remaining half-and-half or milk as well as the salt and cinnamon, heating until the mixture is warmed through.

Use a hand-held blender, or a whisk, to mix the hot chocolate until it’s completely smooth. (Do not use a standard blender as blending hot liquid can result in the lid coming off while blending.) While the chocolate is ready to serve now, if you let it sit for a few hours, it’ll get richer and thicker the longer it sits.

Serving: In Belgium, this is often served with a poof of whipped cream and chocolate curls.

Source: davidlebovitz.com/recipe/belgian-hot-chocolate

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