Velvety and rich, hot cocoa welcomes a shot of brandy

Published 5:46 pm Tuesday, January 8, 2008

Pastry chef Elizabeth Falkner developed this recipe for hot chocolate to be a cross between that favorite winter drink and chocolate sauce.

She says it also has enough body to take on a shot of brandy or whiskey for an adult take on this drink.

Strong hot chocolate

1-1/2cups whole milk

1/2cup heavy cream

1/2vanilla bean

2tablespoons unsweetened cocoa powder

2tablespoons packed dark brown sugar

2ounces bittersweet chocolate (70 percent cacao), coarsely chopped (about 1/2 cup)

1-3grains fleur de sel (French sea salt)

8marshmallows (or whipped cream)

Off the heat, in a 1-quart saucepan, combine the milk and cream. Split the vanilla bean lengthwise and use the tip of your knife to scrape the seeds into the saucepan, then add the scraped pod.

Whisk the cocoa powder and brown sugar into the milk, then place the saucepan over medium heat and whisk for 5 to 7 minutes, or until frothy and simmering.

Place the chocolate in a heat-proof bowl. Remove and discard the vanilla pod from the milk mixture, then pour the mixture over the chocolate. Add the salt and whisk until the chocolate is smooth.

Divide the hot chocolate among cups and top each with 2 marshmallows or a dollop of whipped cream. Can be cooled, tightly covered and refrigerated up to three days.

Makes four servings.

Recipe from Elizabeth Falkner’s “Demolition Desserts”