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Reprinted with permission from BAKED: New Frontiers in Baking by Matt Lewis & Renato Poliafito, published by Stewart, Tabori & Chang. Photography by Roo Way. Shot on location at BAKED
This hot chocolate recipe is a dessert unto itself. Add marshmallows or top with whip cream, and enjoy in front of a roaring fire. Rich, smooth, and chocolaty, you can put this together in a matter of minutes and it taste infinitely better than the instant powder stuff.
Baked Notes: This recipe makes a very rich, semi-thick hot chocolate. To make a lighter version of this recipe, simply substitute the whole milk with low fat or skim milk.
- 2 ounces of high-quality milk chocolate, chopped coarsely
- 5 ounces of high-quality dark chocolate, chopped coarsely
- ½ cup boiling water
- ¼ cup heavy cream
- ¾ cup whole milk
- 1 tablespoon maple syrup
- 2 tablespoons Amaretto liquor
Step 1: Place both chocolates in a small heatproof bowl.
Step 2: Pour the boiling water over the chocolate. Make sure most of the chocolate is completely submerged. Let the chocolate sit for 1 minute, then use a whisk to combine the mixture until smooth. Set aside.
Step 3: In a small saucepan over low heat, bring the milk, the cream and the maple syrup just to a simmer. Pour the chocolate mixture into the hot milk and cream mixture, whisk until combined. Turn the heat up to medium and continually whisk hot chocolate until it is just about to boil. Add the Amaretto, stir one more time and remove from heat and divide among two mugs. Serve immediately.