Wittamer’s Belgian Hot Chocolate

Wittamer’s Belgian Hot Chocolate
Four to six servings

davidlebovitz.com

Adapted from The Great Book of Chocolate (Ten Speed)

Although Michael told me this recipe serves four, I think the Belgians must have a high-tolerance for the amount of hot chocolate they can drink, and you might find it serves a few more than indicated. Leftover mix can be stored in the refrigerator for a few days, and re-warmed in a saucepan or microwave oven.

In Paris, most places use low-fat milk for their chocolat chaud, so you could likely use it here. I use whole milk. Or for more adult tastes, one could replace some of the liquid with strong coffee or add a hit of liqueur at the end, such as cognac or Chartreuse.

• 1 quart (1l) half-and-half or whole milk
• 8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
• 4 ounces (115g) milk chocolate, finely chopped
• tiny pinch of salt
• 1/2 teaspoon ground cinnamon

1. Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.

2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.

3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.

At Wittamer, it’s served with a poof of whipped cream and chocolate curls.