Alice Medrich’s Best Hot Chocolate Recipe
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Every week, baking expert&&is going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: If you want to make hot chocolate that really tastes like chocolate, you've got to add water. (Just trust Alice on this one.)
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If your idea of great hot chocolate is something thick enough to hold up a spoon, this one may not be for you! But stick around and hear me out. &
This recipe is not thick like pudding -- because it does not include any thickeners or starches or a ton of cream -- but it is all about the flavor of great dark chocolate. It&s worthy of , if you do that sort of thing, or you can use any favorite semisweet or bittersweet (of any cacao percentage). Why no cream in the recipe? Why a combination of milk and water (water?!). &
Take a leap of faith here: A leaner mixture -- with less dairy and less fat -- allows the flavors and nuances of the chocolate to shine. You can always plop a dollop of &on top, where it will do a great job of contrasting with the chocolate rather than diluting or dulling it&s flavor. And, if the demitasse is too strong for any guest, pass a separate little pitcher of cream and allow everyone to customize&Everyone will love this. I promise.
Two tips for the best hot chocolate: &
Hotter is not always better! Just as the texture and flavor of a latte or caf& au lait is damaged by overheated milk, your hot chocolate will be similarly diminished if you heat it beyond 180& F!
Make it ahead for a more velvety texture: Let the mixture cool and rest in the fridge for several hours or overnight. The mixture will thicken naturally as the cocoa particles in the chocolate absorb more of the liquid. Reheat (carefully) before serving.&
More: Dress up&your hot chocolate with .&
Makes 6 demitasse servings
3 ounces semisweet or bittersweet chocolate, chopped into small pieces3/4 cup boiling water3/4 cup milkWhipped cream, for serving (optional)
Photos by Mark Weinberg
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My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in l972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of eight cookbooks, teach a chocolate dessert class , and work with some of the world’s best chocolate companies.
Past articles from this author you'll love:
Haute Chocolate
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Pick experts to follow for a better Food52.Dark chocolate & orange cake | BBC Good Food
Skill level
Cuts into 10 slices
A dense, dark and devilishly delicious cake, this will be gone before you know it
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<div id="recipe-main-tabs" class="row tabs" data-tabactive="
1 Seville orange
a little melted butter, for greasing
100g plain chocolate, broken into pieces
280g caster sugar
25g cocoa powder
250g plain
orange candied peel, to decorate
For the chocolate ganache
200g plain chocolate, broken into pieces
225ml double cream
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Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food pr let cool.
Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
In a large bowl, lightly beat the , sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa,
and . Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
Make the chocolate : put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1 1/2
Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.
Recipe from Good Food magazine,
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