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Parisian Hot Chocolate II: Submitted by: Robert Losee | Date Added: 13 Sep 2011
Listed in: Beverages

2 cups milk
cup heavy cream
cup unsweetened Dutch-processed cocoa powder
6 ounces bittersweet chocolate finely chopped
1 teaspoon vanilla extract
cup heavy cream
1 teaspoon sugar superfine

Cooking Instructions

1) In a medium-sized heavy-bottomed saucepan, combine the milk, cream, and cocoa powder. Warm over medium heat, stirring to dissolve the cocoa. Add the chopped chocolate and stir until it melts completely. Bring the mixture to a summer, but do not boil. Return the heat to medium and cook for 5 minutes, stirring occasionally.

2) Remove the saucepan from the heat and stir in the vanilla. Stir the mixture to cool briefly, then ladle into serving cups.

3) In the bowl of a stand mixer using the wire whip attachments or in a mixing bowl using a hand-held mixer, whip the cream until frothy. Add the sugar and continue to whip until the cream holds soft peaks. Place a dollop of cream on top of each serving of hot chocolate.

Robert Losee

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