Sunday, October 29, 2006

Hot Chocolate

With the season change coming on apace, can we possibly have too many recipes for hot chocolate? I think not! Here's one from François Payard of NYC's Payard Patisserie & Bistro. I would use Ghirardelli's Sweet Cocoa Powder in this and omit the extra sugar.
Payard Patisserie & Bistro's Hot Chocolate

2 T cocoa powder, preferably Weiss
1/2 c fresh cream
1/2 c whole milk
Sugar to taste

Bring chocolate powder, fresh cream, and milk to a boil; stir; and pour in a cup. Add sugar if desired. Note: For a lighter version, use 1/3 cup fresh cream and 2/3 cup skim milk.


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