the comfort of hot cocoa
cobi's house • entertaining • winter • Comments (5)
It’s February 1st today and I’ve got mini marshmallows on my mind….
I own 3 hot chocolate makers, and to all of my loved ones who gave them to me - don’t worry - they ALL make me very happy!!
My kids love hot chocolate in the evening, but not only that, I like to serve it as dessert at dinner parties in the winter.
I actually find that many people don’t eat dessert any more, and we’ve all had the disappointment of working hard on a homemade dessert, to have only a few people eat it, and even the ones that do, say “just a sliver!”, which means there’s a great big ‘ol chocolate cake for ‘guess who’ to nibble on in the days to follow.
I also find that many people don’t drink coffee after dinner - or maybe that’s just a “getting old thing”. Whatever it is, I’m not big on going to the trouble of making things that don’t get eaten or drunk. Drank?
And so I have decided, the solution to all the world’s problems is Hot Chocolate!! (Or at least a few of mine 
)
Hot Chocolate brings back heartwarming memories to anyone who grew up in Canada. How can you skate on a river, build a snow fort after the plow goes by, or toboggan down an icy hill, without coming home to a warm, milky cup of hot cocoa?
To serve it to adults, I like to make it in a pot on the stove - it’s easy to have ready beforehand so all you have to do is warm it up when dinner is done. Then pour it into one or two of my lovely jugs to ‘froth’ at the table. A bowl of mini marshmallows to pass is a must, or even better, homemade ones! (I’ve never made marshmallows and would love to hear if anyone has, or has a good recipe.) I have tried homemade ones from Whole Foods and they are amazing and really add an ‘elegant’ touch to the table.
My bodum insulated cups are wonderful - simple, classic and really work - I like this size (although they come in many) because they have room for some foam and marshmallows on top.
Here are some leads on my 3 pots if you’re interested….the glass one is also made by Bodum and has a plunger built into the lid that swirls the cocoa.
The ceramic one is made by a company called Bonjour and comes with a battery powered frother that sits nicely on a plastic lid.
And the beautiful, more old fashioned looking one, with removable wood handle and manual frother is really made for the thick and rich chocolat chaud, served in every good restaurant in France….. My dearest friend got it for me from my favourite store in Montreal, Arthur Quentin.
And on that note, I thought I’d leave you with a recipe for the best Hot Chocolate in the world. (For the real thing, you have to jump on the next plane to Paris and tell the taxi driver to drive directly to Laduree. Heaven is closer than you think….)
Hot Chocolate
Adapted from Dorie Greenspan’s Paris Sweets and Ladurée
Serves 4 people.
Use any bittersweet chocolate but keep in mind that it should be one you love, since its flavor takes center stage.
3 cups whole milk
5 Tbsp. water
5 Tbsp. granulated sugar
6 oz. bittersweet chocolate, finely chopped
In a medium saucepan, combine the milk, water, and sugar. Place over medium heat and whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and bring the mixture just to a boil. Remove the pan from the heat and whisk in the chocolate. At this point, blend the mixture. If you have an immersion blender, you can do this directly in the saucepan; or if you have a fancy jug like mine, you can awe your guests at the table while you froth. Either way, blend for 1 minute on high speed - and take care, as hot liquids expand when blended. The finished mixture should be very smooth and frothy.
Serve tout de suite!
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