Recipes: Chocolate drinks

Updated: January 10, 2007 - 5:36 PM

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recipes

Chocolat Chaud

Makes 4 ( 3/4 -cup) servings.

This recipe, adapted by Vogue magazine food editor Jeffrey Steingarten from legendary Parisian pastry chef Pierre Herm, gets its extraordinary depth from a blend of melted bittersweet chocolate and a small amount of cocoa.

• 2 1/4 c. whole milk

• 1/4 c. water

• 1/4 generous cup superfine Baker's Sugar (brand name)

• 1 (3.5-oz.) bar bittersweet chocolate, as close to 70 percent cacao as possible, finely chopped

• 1/4 c. unsweetened cocoa powder, loosely packed (preferably Valrhona brand)

Directions

In a 2-quart saucepan, stir together the milk, water and sugar. Bring to a boil over medium heat. Add the chocolate and cocoa and return to a boil, whisking until ingredients are well-blended and mixture has thickened. Reduce heat to very low.

Blend for 5 minutes with an immersion mixer or whirl the hot chocolate in a blender for half a minute, until thick and foamy.

Dark Chocolate Mint Drink

Makes 2 (1-cup) servings.

Mint's intensity matches the flavor of the dark chocolate in this drink. The recipe is made with peppermint extract, but you could use fresh peppermint leaves if you have them. (Steep a few tablespoons of julienned fresh leaves in the hot milk for 15 minutes and strain before adding chocolate. Adapted from "Chocolate Obsession," by Michael Recchiuti and Fran Gage.

• 1 3/4 c. whole milk

• 2 oz. bittersweet chocolate (61 percent to 65 percent cacao), finely chopped

• 1/4 tsp. peppermint extract

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