How to Make Luxurious Hot Chocolate

This hot chocolate indulgence is so rich it would startle Bill Gates. It's real melted hot chocolate that's thickened and richened with egg yolks to make a liquid version of creme brulee. It will come out very thick. Serve hot as a liquid, but if chilled, it will set like chocolate pudding and can be eaten with a spoon. This recipe makes about 1 pint, which, since a little goes a long way, easily serves four.

Difficulty: Moderate

Instructions

Things You'll Need:

• Demitasse Cups
• Ladles
• Mugs
• Saucepans
• Wire Whisks
• Saucepans
• 2 tsp. brandy (optional)
• 1/2 c. whole milks
• 1/2 quart heavy creams
• 5 egg yolks
• 1 tbsp. White Crème De Cacao
• 2 oz. bittersweet chocolate
• 2 oz. sugars

1. Bring the cream to a boil, then shut off the heat.

2. While the cream boils, chop the chocolate into small pieces and place in a bowl.

3. Ladle enough hot cream over the chocolate to melt it into a pourable liquid, about 1/2 c. or so; reserve and keep warm.

4. Whisk the sugar and the egg yolks together until well blended.

5. Ladle one scoop of the remaining cream into the sugar/yolk mixture with one hand, and whisk it in vigorously with the other. Repeat.

6. Pour the "tempered" yolks and sugar into the saucepan holding the cream, whisking continuously as you pour.

7. Place the saucepan over very low heat and stir continuously with a wooden spoon or a heatproof flexible spatula (preferred).

8. Continue to thoroughly stir over low heat to cook the egg yolks and thicken the mixture. This will take about 20 minutes.

9. Monitor the thickness of the mixture by dragging your finger across the spatula or spoon: If it leaves a path through the cream and doesn't run, it's ready.

10. You can double-check with an instant-read food thermometer if you wish. It's done when the temperature reaches about 170 degrees, but the finger test is preferred.

11. Add the chocolate, milk and liqueurs. Continue to stir occasionally until the mixture has cooled enough to drink.

12. Ladle into small demitasse cups and serve.

Tips & Warnings

• Use the highest-quality chocolate you can find. Valhrona and Callebaut are top-of-the-line chocolates; excellent bars by Swiss makers Lindt and Tobler can be found in most supermarkets.
• Skip the brandy if you wish, but don't skip the crème de cacao.
• If the egg yolks scramble, don't worry. Just cook the yolks and cream as directed, then run the mixture through a strainer before adding the chocolate and liqueurs.
• While the saucepan is over low heat and you're stirring the yolks and cream, don't let the cream at the bottom of the pan burn. Always stir this up off the bottom and keep the temperature even. Use low heat and don't rush it.

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on 8/8/2006 Irish Hot Mocha:

16 ounces whole, organic milk.
2 teaspoons Ghiradelli powdered Mocha mix.
1 level-to-heaping teaspoon instant coffee. This depends on how sweet you want it. More coffee = less sweet.

Heat until steaming but before a skim forms on the top of the milk, stirring constantly to blend in the powdered flavors, then add:

Bailey's (or other brand) Irish Cream liqueor to taste. I use 1.5 - 2 ounces. Serve in a mug that will keep it hot. It doesn't really need anything else, like whipped cream, but of course, that's always an option.

on 1/18/2006 Add 2 tablespoons of real vanilla extract in lieu of Brandy.