BAKING

And So To Bed


I don’t know what has descended upon our household, but whatever it is, I don’t like it one bit. Tim and I both have the all over body ache that just won’t quit, leaving us devoid of hunger and completely depleted of the energy required to entertain and play with our extremely energetic son, Leo. Major bummer. But not all is lost, because even though we aren’t whipping up the usual savory soups like Tim’s French Onion or my Grandma’s Dill Chicken Noodle, we have been craving the ultimate medicine: hot chocolate. Not too sweet and not too hot, this always makes the weakest of hands reach forth and humbly ask from the side of the bed, “May I please have another cup?” Plus, chocolate is loaded with antioxidants and when it first came onto the scene in Europe, you could only purchase it from the pharmacy.

I simply love this take on hot chocolate because it is so simple. And even when you are feeling poorly, you don’t mind making it because you know that it will be that satisfying when it’s all said and done. The real magic to this recipe, though, is the way in which you make it.



HOT CHOCOLATE SUPREME WITH FRANGELICA CHANTILLY CREAM

2 Cups + 4 Tablespoons Whole Milk
4 Tablespoons Unsweetened Dutch Cocoa Powder
1/3 Cup Granulated Sugar

In a heavy bottomed sauce pan, combine the cocoa powder and the sugar, stirring until well combined. Whisk in the 4 tablespoons of milk and continue whisking until you have a smooth paste. Turn the heat on low and continue to whisk the paste until the sugar is dissolved. Stir in the remaining milk and stir with a wooden spoon until well incorporated. Heat just until the milk begins bulge ever so slightly and a lace-like frothy ring forms just around the edges. The hot chocolate should have a deep, velvety brown color…it really is luscious to behold and the aroma makes the edges of your mouth curl up into an anticipatory grin.

Depending on how you take your cocoa, you can serve it with fresh Chantilly Cream (traditionally, Chantilly Cream is heavy cream that has been slightly sweetened with sugar and vanilla and even liquors.) or marshmallows. Here’s a delicious take on Chantilly Cream that goes very well with the cocoa:


CHANTILLY CREAM

1/2 Cup Heavy Cream
1 Teaspoon Sugar
1/4 Teaspoon Mexican Vanilla
1 Teaspoon Frangelica Liquor

Begin whipping the cream until it barely begins to hold its’ shape. Add the sugar, vanilla and the Frangelica liquor and continue to whip until the cream is the consistency you desire. I prefer a softer cream for when serving with hot chocolate so as to avoid the buttery coating that has a tendency to line the entirety of your mouth when the cream is whipped too firmly.

Dollop two heaping spoonfuls of the the Chantilly Cream onto the warm coco and serve immediately.

Serves 4

January 27th, 2007 — 1:27 pm

4 comments | add comment

4 comments

juusan says

Apr 6, 2007 - 11:50 am

I like the idea you have for your blog! I hope that you update soon.

I also have a gluten free (and mostly vegan) blog… come check it out: http://xtrinity.com/wasabimon/

I look forward to seeing what you and your husband cook up. :)

hollygee says

Apr 7, 2007 - 7:24 am

Hi Karen,
I, too, am a dessert hound. Luckily gf flours are great for pie/tart crusts and air-raised cakes. I’ve fallen in love with sponge cakes, either with plain whipped cream or with James Beard’s favorite sour cream chocolate frosting (http://www.epicurious.com/recipes/recipe_views/views/104581)

holly
http://hollygeegoeswest.typepad.com/hollygee_goes_west/

hollygee says

Apr 7, 2007 - 7:26 am

Sorry, the links broke:

http://www.epicurious.com/recipes/
recipe_views/views/104581

http://hollygeegoeswest.typepad.
com/hollygee_goes_west/

holly

Karina says

Apr 7, 2007 - 11:39 am

Hola, Karen!

Sorry to hear you got hit with a bug. Chocolate as a cure sounds awfully good to me. ;-)

Be well!

Karina

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