Parisian Hot Chocolate
From Executive Chef Robert Bennett, Classic Cake Co.6 serving(s)
2 cups water
1 vanilla bean
3/4 cup cocoa
1 cup sugar
1 quart half-and-half (fat-free works)
8 ounces bittersweet chocolate
1. Bring water and vanilla bean to a boil in a saucepan. Add cocoa and sugar, bring to a boil and whisk for 2 minutes.
2. Add half-and-half, return to a boil.
3. Remove from heat and add bittersweet chocolate. Strain.
4. Serves 6-8 in demitasse cups.
Tagged as: | Beverage