This was the perfect weekend for curling up with a steaming cup of rich hot chocolate. It doesn’t make the snow any easier to navigate, but certainly takes your mind off it.
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recipe after the jump
This hot chocolate was so decadent, Gil accused me of trying to kill him after only one sip. As you can tell from the picture above, he welcomed chocolatey death with open arms.
Hot Chocolate from Orangette, adapted from Dorie Greenspanâ€™s Paris Sweets and LadurÃ©e
1 1/2 cups whole milk
2 1/2 tablespoons water
2 1/2 tablespoons granulated sugar
3 ounces bittersweet chocolate, finely chopped
In a medium saucepan, combine the milk, water, and sugar. Place over medium heat and whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and bring the mixture just to a boil. Remove the pan from the heat and whisk in the chocolate. At this point, blend the mixture. If you have an immersion blender, you can do this directly in the saucepan; if not, youâ€™ll need to transfer it to a traditional blender. Either way, blend for 1 minute (on high speed, if using a traditional blender – and take care(!), as hot liquids expand when blended). The finished mixture should be very smooth and frothy.