Name: Belgian Hot Chocolate
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4-6
Cuisine: Belgian
Ingredients: 1 quart half-and-half or 1 quart whole milk; 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, finely chopped; 4 ounces good milk chocolate, finely chopped; tiny pinch salt; 1/2 teaspoon ground cinnamon

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Belgian Hot Chocolate

At a Glance

Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes
Servings: 4-6

Allergens

Milk

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.

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Equipment

Saucepan, whisk, hand-held blender

Ingredients

1 quart half-and-half or 1 quart whole milk
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, finely chopped
4 ounces good milk chocolate, finely chopped
tiny pinch salt
1/2 teaspoon ground cinnamon

Instructions

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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