Helen Rennie | Hot Chocolate @helenrennie | Uploaded 3 years ago | Updated 11 hours ago
Hot Chocolate
Makes two 5 oz (140ml) cups
8g Dutch processed cocoa powder (1.5 Tbsp)
16g sugar (1 Tbsp + 1 tsp)
80g heavy cream (1/3 cup)
a little pinch of salt (0.35g if using a high precision scale)
12g 85% chocolate (if using a Valrhona bar, that’s 1 square)
200g whole milk (1 cup minus 3 Tbsp)
For serving: whipped cream (for every 100g of heavy cream, I add 25g creme fraiche) and shaved dark chocolate (I use a microplane zester for mine).
In a small pot, whisk together cocoa powder, sugar, cream and salt. Cook over medium-low heat whisking constantly until completely smooth (don’t let it boil). Whisk in the chocolate until melted. Add the milk and bring to a simmer whisking often. Pour into cups, top with whipped cream and shaved chocolate.
Support my channel
patreon.com/helenrennie
My Online Cooking Classes:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
Hot Chocolate
Makes two 5 oz (140ml) cups
8g Dutch processed cocoa powder (1.5 Tbsp)
16g sugar (1 Tbsp + 1 tsp)
80g heavy cream (1/3 cup)
a little pinch of salt (0.35g if using a high precision scale)
12g 85% chocolate (if using a Valrhona bar, that’s 1 square)
200g whole milk (1 cup minus 3 Tbsp)
For serving: whipped cream (for every 100g of heavy cream, I add 25g creme fraiche) and shaved dark chocolate (I use a microplane zester for mine).
In a small pot, whisk together cocoa powder, sugar, cream and salt. Cook over medium-low heat whisking constantly until completely smooth (don’t let it boil). Whisk in the chocolate until melted. Add the milk and bring to a simmer whisking often. Pour into cups, top with whipped cream and shaved chocolate.
Support my channel
patreon.com/helenrennie
My Online Cooking Classes:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
