Gourmet Belgian Hot Chocolate Recipes

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BELGIAN HOT CHOCOLATE



Belgian Hot Chocolate image

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.

Provided by Sharon123

Categories     Beverages

Time 13m

Yield 4-6

Number Of Ingredients 5

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

Steps:

  • 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.

GOURMET BELGIAN HOT CHOCOLATE



Gourmet Belgian Hot Chocolate image

This hot chocolate recipe is a sumptuous Belgian luxury that any chocolate lover will love. The true gourmet will serve this hot chocolate with a dollop of whipped cream and might just go straight to heaven.

Provided by Charishma_Ramchanda

Categories     Beverages

Time 30m

Yield 6 serving(s)

Number Of Ingredients 3

4 cups milk
1 vanilla bean, split lengthwise
7 ounces bittersweet chocolate, preferably callebaut,chopped into small pieces

Steps:

  • Start off by mixing together the milk and the vanilla bean in a saucepan.
  • Heat the milk on medium flame.
  • Do so till you see the appearance of bubbles around the edge of the saucepan.
  • Reduce flame.
  • Add the chocolate pieces.
  • Whisk occasionally, until melted.
  • Remove from flame.
  • Remove the vanilla bean.
  • You may rinse, dry and save the vanilla bean to use later on in another recipe.
  • If the milk is too thick, add some more milk to thin it.
  • Just before serving, whisk the milk vigorously to create alot of foam.
  • Serve with a smile!

Nutrition Facts : Calories 104.1, Fat 6, SaturatedFat 3.7, Cholesterol 22.8, Sodium 79.7, Carbohydrate 7.6, Protein 5.3

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