Merry Christmas, everyone! Enjoy!
Cognac Hot Chocolate
In classic chocolaterie, “Champagne truffles” are truffles made with cognac, so I guess you could call this “Champagne hot chocolate,” but I don’t see any reason to confuse the issue. Either way, this is a sinfully rich, grown-up twist on a winter favorite. Go on, you’ve been good, right?
1 liter / 1 quart milk
60 ml / 2 oz. cream
3 Tbsp. cassonade or turbinado sugar
Pinch sea salt
250 g / 8¾ oz. bittersweet chocolate (I recommend 65-80% cocoa solids)
4 belts of cognac
- Combine the milk, cream, sugar, and salt in a saucepan. Heat until simmering, stirring occasionally.
- Meanwhile, roughly chop the chocolate or break it into small pieces. Pour some cognac into each of four mugs. (I trust you to make responsible decisions regarding the strength of your drinks.)
- When the milk simmers, remove the pan from the heat and whisk in the chocolate until all is melted and smooth. Pour the hot chocolate over the cognac in the mugs. Serve hot.
Originally published on Croque-Camille.