Wittamer’s Belgian Hot Chocolate
While visiting Brussels with the awesome Emily and KG, we obviously indulged in their amazing food quite a bit. A few years have passed, but I will never forget the chocolate shops, full of beautiful truffles, pralines, and chocolates in what seemed like an endless variety of flavors, colors, and shapes. Among my favorites were Wittamer and Pierre Marcolini (which actually has a location in NYC), and it just so happened that while trying to recreate the mind-blowing hot chocolate I recently had at City Bakery, I stumbled upon a Wittamer’s hot chocolate recipe.
This hot chocolate tastes like sheer bliss, but it’s so rich and intense it was almost too much to handle! It’s pretty easy to make, but I should warn you that if you happen to get distracted by something silly and let the hot chocolate boil over for a bit, you will end up with an even thicker drinking chocolate in the end. It went perfectly with the homemade marshmallows I bought from City Bakery, but next time I will probably use skim or almond milk in order to be able to enjoy a little bit more of it.
(another one from David Lebovitz…can you tell I have a huge blog crush yet?!)
- 1 cup whole milk
- 1 cup half-and-half
- 4 oz bittersweet chocolate, chopped
- 2 oz milk chocolate, chopped
- tiny pinch of salt
- 1/4 t ground cinnamon
1. Warm 1 cup whole milk with chocolate and salt, stir till chocolate is melted
2. Whisk in half-and-half, heating till mixture is warmed. Add cinnamon.
3. Using a hand held or immersion blender, whisk the hot chocolate till smooth, being careful not to splash the chocolate all over your stovetop. Serve immediately, unless you want to heat it up some more for a thicker hot chocolate.
Other additions that I really enjoy are cayenne pepper for a spicy hot chocolate, and Bailey’s Irish cream for a more mature variation.