Make this when you have invited serious chocoholics to brunch, and keep in mind that the finest hot chocolate starts with the best possible unsweetened chocolate. I use Callebaut or Scharffen Berger. Sweetened condensed milk is a mixture of sugar and whole milk, and it serves here to both thicken and sweeten.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
In the top of a double boiler over simmering water, melt the chocolate.
Step 2
Stir together the milk, cream, sweetened condensed milk, and sugar in a heavy 2-quart saucepan over low heat. Cook until very hot but not boiling.
Step 3
Whisk the melted chocolate into the cream mixture and continue whisking until no chocolate streaks remain and the beverage is smooth and very hot.
Step 4
Pour into mugs and serve.
Spiked Bittersweet Hot Chocolate Variation
Step 5
Add 1 1/2 ounces dark rum to each cup of hot chocolate.
