The LA Times has a story entitled “A bittersweet love affair,” in which the author goes on a search for authentic grown-up’s hot chocolate (crap! you mean I could be writing actual paying articles on these obsessions of mine?). She includes three hot chocolate recipes, one for the Spanish Chocolate a la taza, one for French-style hot chocolate, and one for regular hot cocoa. The third recipe actually contained two recipes, which I have lovingly split apart for you. Also, check out the nutritional info on these puppies: these are desserts, okay? Of course, if you use high-quality chocolate, you won’t need more than a bit of one of these to satisfy you.
Spanish hot chocolate (chocolate a la taza)
Total time: 20 minutes
Servings: 4 to 5Note: Adapted from Janet Mendel’s “My Kitchen in Spain.” Use a high-quality chocolate bar such as Scharffen Berger semisweet, 62% cacao.
3 cups water, divided
3 tablespoons cornstarch
8 ounces semisweet chocolate chips or semisweet chocolate bars broken into 1/4 -inch pieces
2 cups milk
1/4 cup sugar, or more to taste
1/2 teaspoon vanilla extract1. In a small bowl, mix 1 cup of water with the cornstarch. Set aside.
2. Pour the remaining 2 cups of water into a medium saucepan. Add the chocolate, and cook over medium-high heat, stirring until the chocolate is melted and smooth.
3. Mix in the milk and sugar. Give the cornstarch mixture a quick stir and add it to the saucepan. Cook over medium heat, stirring constantly, or until the mixture begins to coat the back of a spoon, about 5 to 8 minutes. (The hot chocolate will continue to thicken even after cooking to the desired pudding-like consistency.)
4. Remove from the heat and stir in the vanilla. Add more sugar if desired. Serve immediately.
Each serving: 418 calories; 6 grams protein; 59 grams carbohydrates; 3 grams fiber; 21 grams fat; 12 grams saturated fat; 12 mg. cholesterol; 56 mg. sodium.
Parisian-style hot chocolate
Total time: 15 minutes
Servings: 4Note: Adapted from “Paris Sweets” by Dorie Greenspan. Greenspan calls for bittersweet chocolate, but it’s also delicious made with a dark chocolate such as Valrhona Le Noir 61% cacao. If not you’re not serving it immediately, refrigerate for up to 2 days in a covered container, then heat, blend and serve.
3 cups milk
1/3 cup water
1/3 cup sugar
6 ounces bittersweet or dark chocolate, finely chopped1. Place the milk, water and sugar in a medium saucepan. Over medium-high heat, bring the mixture to a boil. Remove the pan from the heat, add the chocolate and whisk until the chocolate is melted.
2. Using an immersion blender, whip the hot chocolate in the saucepan for 1 minute. If you don’t have an immersion blender, pour half the mixture into a blender, cover, then cover the top of the blender with a towel, holding down the lid, and whip on high speed for 1 minute. Repeat with the remaining chocolate mixture. Serve immediately. Makes about 4 cups.
Each serving: 412 calories; 9 grams protein; 49 grams carbohydrates; 1 gram fiber; 21 grams fat; 3 grams saturated fat; 18 mg. cholesterol; 73 mg. sodium.
Hot cocoa (milk chocolate)
Total time: 10 minutes
Servings: 41/4 cup premium or Dutch-process cocoa powder
1/4 cup sugar
Dash of salt
1/2 cup hot water
2 1/2 cups milk
3/4 cup half-and-half
1/4 teaspoon vanilla extract, optional1. In a medium saucepan, mix the cocoa powder, sugar, salt and water. Stir over medium-high heat, dissolving any lumps. Bring to a boil, then immediately lower the heat and simmer for 1 minute, stirring constantly.
2. Stir in the milk and half-and-half, and continue to cook until just heated through. Remove from the heat and add vanilla, if using. Serve immediately.
Each serving milk-chocolate version: 211 calories; 7 grams protein; 24 grams carbohydrates; 2 grams fiber; 11 grams fat; 11 grams saturated fat; 32 mg. cholesterol; 119 mg. sodium.
Hot cocoa (dark chocolate)
Total time: 10 minutes
Servings: 41/2 cup premium or Dutch-process cocoa powder
1/3 cup sugar
Dash of salt
1 cup hot water
2 1/4 cups milk
1/2 cup half-and-half
1/4 teaspoon vanilla extract, optional1. In a medium saucepan, mix the cocoa powder, sugar, salt and water. Stir over medium-high heat, dissolving any lumps. Bring to a boil, then immediately lower the heat and simmer for 1 minute, stirring constantly.
2. Stir in the milk and half-and-half, and continue to cook until just heated through. Remove from the heat and add vanilla, if using. Serve immediately.