Parisian Hot Chocolate with Raspberry Whipped Cream
Servings: 2 - 3
- 4 oz of good quality bittersweet chocolate
- 2 cups of milk whole milk or low fat milk, NOT non-fat
- Pinch of salt Kosher or sea salt, NOT table salt
- 1/2 cup of whipping cream
- 6 - 8 fresh raspberries
- Extra raspberries
Place the cold whipping cream and raspberries in a bowl. Break the raspberries into the cream using a fork or spoon, and mix it in with the cream.
Whisk the cream until it thickens and forms stiff peaks.
Optional - place the whipped cream in a pastry bag with an open star tip.
Parisian Hot Chocolate
Add the bittersweet chocolate into a small saucepan with 1/2 cup of milk.
Heat over medium heat, while stirring, until the chocolate melts. Keep stirring to prevent the chocolate from burning, and until you have a smooth chocolate sauce.
Add the rest of the milk and salt, and lower the heat to medium low.
Mix with a whisk to combine.
Heat the chocolate milk over medium low heat, whisking frequently, for 15 minutes, until the chocolate milk thickens.
Heating this over low heat (without letting it boil) will reduce the milk to a thick, luscious drink. Whisking frequently is important to prevent a milk skin from forming on top - If a milk skin does form, whisk it back into the milk.
Serve in two small glasses or demitasse cups (it's a rich, robust drink, so a little goes a long way).
Top with raspberry whipped cream and marshmallows. Enjoy!