Belgian Hot Chocolate Recipe #379034
One of the first recipes David Lebovitz put up on his site was a hot chocolate recipe from Wittamer, one of the best chocolate shops in Brussels, where he actually worked for a time.
The head chocolatier, Michael Lewis gave him this recipe, which they serve in their chic tea salon overlooking the place Sablon.
Try to find the best chocolate you can(30-40%). Adapted from The Great Book of Chocolate.
by Sharon123
13 min | 5 min prep
4 -6 servings
- 1 quart half-and-half or whole milk
- 8 ounces bittersweet chocolate or semisweet chocolate, finely chopped
- 4 ounces good milk chocolate, finely chopped
- tiny pinch salt
- 1/2 teaspoon ground cinnamon
- Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
- Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.
- Use a hand-held blender, or a whisk, and mix the hot chocolate until it's completely smooth. Serve very warm. Enjoy!
- At Wittamer, it's served with a poof of whipped cream and chocolate curls.
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