Fred Thompson / Cookbook Author
American Hot Chocolate with Chocolate Whipped Cream
1/2 c heavy cream
4 T plus 1 t Scharffenberger cocoa
4 T plus 1/2 t sugar
2 1/2 oz Scharffenberger bittersweet chocolate (70 to 75 percent cacao), chopped
large pinch kosher salt
5 c whole milk
Additional grated chocolate for garnish if desired
- 1. In a small bowl, whisk cream with 1 teaspoon cocoa and 1/2 teaspoon sugar until it forms firm peaks. Set aside.
- 2. In medium saucepan, combine the chocolate, remaining cocoa and sugar, and salt and milk. Place mixture over medium heat; whisk gently. Once chocolate melts and cocoa dissolves, raise heat to medium high; whisk more vigorously to form froth on surface. When mixture bubbles around edges and seems ready to boil, remove from heat. Do not let it boil. Ladle into 4 small cups with some froth on each. Spoon dollop of cocoa whipped cream on top, and sprinkle with grated chocolate.
Serves 4
