Hot Chocolate
Traditional Hot Chocolate for the Thanksgiving and Christmas Dinner. Great American dessert- with a touch of exquisite. Served with traditional pastry- viennoise or croissants.
For this dessert you will need
11/2 squares of unsweetened chocolate - Baker's is the one my family loves best
11/2 cup of white sugar
a few grains of coarse salt - Kosher salt we always choose
1 cup of boiling water
3 cups of sweet fresh milk
1 teaspoon of butter
Scald the milk. Chocolate should be melted in small deep cast iron pan placed over hot water- the silky texture of the chocolate is kept only with melting the chocolate in the double boiler. Some families do not add butter to the hot chocolate- our family always adds one teaspoon of butter into the hot choclate at this moment. Wait until the chocolate starts to melt and slowly add the sugar, a pinch of the coarse salt and then gradually mix in the boiling water. When your chocolate is getting all smooth place on the direct fire and boil it for five minutes or less. Add in a stream to the scalded milk, while stirring the milk and serve your hot chocolate with dollop of whipped cream on the top. Always served with croissant or a nice Viennoise bun.