Sumptuous Hot Chocolate
Makes about 1 quart hot chocolate or enough for 5 or 6 mugs.

Nick Malgieri writes: “This is my approximation of the lusciously rich hot chocolate served at such famous Parisian establishments as La Maison du Chocolat and Angelina’s.”

Ingredients:
1 cup water
3 ounces French bittersweet chocolate, cut into ¼-inch pieces
3 ounces French milk chocolate, cut into ¼-inch pieces
¼ cup unsweetened alkalized (Dutch process) cocoa powder
3 cups milk
1½ teaspoons vanilla extract

1. Bring the water to a simmer in a small pan. Remove from heat and add the chocolates. Shake the pan to make sure all the chocolate is covered with hot water and set it aside for 5 minutes to melt the chocolate.
2. Sift the cocoa powder into another, larger saucepan, preferably an enamel-lined one. Add a few tablespoons of milk and stir to make a paste. This will keep the cocoa from lumping. Gradually whisk in the rest of the milk. Place the pan on lowest heat and bring the liquid to a simmer, whisking often.
3. Whisk the chocolates and water to a smooth paste and whisk into the cocoa and milk mixture. Continue to heat until very hot, but do not bring to a full boil. Keep whisking to make the chocolate frothy. Off heat, whisk in the vanilla and serve immediately. (I like to top each cup with a little whipped cream.-Nina)

© 1998 “Chocolate: From Simple Cookies to Extravagant Showstoppers” by Nick Malgieri