John Kemp’s Kitchen: French Hot Chocolate
After a not-so-cold winter break (not that anyone’s complaining), I think we’ve all been taken by surprise by the frigid forecasts of the months ahead. If you’ve been watching the news, getting weather alerts, or even going outside at all, you’ll know that the real Canadian winter temperatures are starting to set in.
For this reason, I thought it might be nice to share my recipe for something I had the delectable delight of trying during my time in Switzerland last year—French hot chocolate. And no, this isn’t just any hot chocolate recipe. It truly is French, using the lightest and most diet-friendly of ingredients such as high-fat whole milk, 35% cream, real chocolate, and whipped cream. The result: the richest and creamiest hot chocolate that will ever grace your palate. In truth, it’s really just like drinking chocolate sauce, but when it’s twenty below, who really cares?
French Hot Chocolate
Yield: 4 servings
1 ½ cups whole milk
1 cup heavy cream
6 ounces bittersweet chocolate, finely chopped
⅛ tsp. kosher salt
⅛ tsp. vanilla extract
1 tbsp. granulated sugar (optional)
Create a bain-marie by boiling about 2 cups water in a medium saucepan and covering it my placing a medium mixing bowl on top.
In the bowl, combine the chocolate, milk, half of the cream, vanilla, and salt. Whisk until smooth. Allow to cook for 2-3 minutes or until desired consistency is reached.
In the meantime, in a small-medium mixing bowl, whip the remaining cream until it becomes fluffy. Be careful not to over-whip as this will give the resulting whipped cream a buttery mouthfeel.
Portion the hot chocolate into mugs and top with a dollop of the whipped cream. Serve immediately.