Viennese Hot Chocolate
Here's is a typical Austrian hot chocolate recipe. It is only for true chocolate lovers, and should be made with high-quality chocolate. We served it at a Christmas Eve party, but it would work for any special occasion.
Viennese Hot Chocolate
6 oz. bittersweet chocolate or a mix of bittersweet and semisweet chocolate
1-1/4 cups milk
1 egg yolk
4 Tb. sugar, or more to taste
Melt the chocolate into the milk and stir until combined. You can use a microwave to melt the chocolate and milk and then blend it in a blender for this step. Put a little bit of the warm chocolate mixture into a container with the egg yolk and stir to temper the egg. Stir the egg-chocolate mixture back into the chocolate and simmer, stirring constantly until it is frothy. (The egg yolk cooks at this point, but you don't want the hot chocolate to boil because everything will separate out.) If you have a hard time mixing everything, pour the chocolate into a blender and blend it well, being careful that the hot liquid doesn't explode from the blender. Serve in tiny cups with whipped cream. About 4 oz. is more than enough for one person. Makes about 4 servings.
6 oz. bittersweet chocolate or a mix of bittersweet and semisweet chocolate
1-1/4 cups milk
1 egg yolk
4 Tb. sugar, or more to taste
Melt the chocolate into the milk and stir until combined. You can use a microwave to melt the chocolate and milk and then blend it in a blender for this step. Put a little bit of the warm chocolate mixture into a container with the egg yolk and stir to temper the egg. Stir the egg-chocolate mixture back into the chocolate and simmer, stirring constantly until it is frothy. (The egg yolk cooks at this point, but you don't want the hot chocolate to boil because everything will separate out.) If you have a hard time mixing everything, pour the chocolate into a blender and blend it well, being careful that the hot liquid doesn't explode from the blender. Serve in tiny cups with whipped cream. About 4 oz. is more than enough for one person. Makes about 4 servings.
This is really really good for a special occasion. I didn’t think the extra sugar is at all necessary, but my taste preference is for a little less sweetness. The portions seemed a little small so I doubled the recipe for me and my two daughters, which was totally unnecessary. They mean it when they say four ounces is more than enough for one person. I was skeptical about the whole egg yolk thing but it really works, adding a lot of frothiness and richness for not a lot of effort and in a way that doesn’t affect the taste negatively.
ReplyDelete