Triple Hot Chocolate

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1 cup water

1 tablespoon Dutch-process cocoa powder (see headnote)

3 ½ ounces semisweet chocolate (55 to 60 percent cacao), chopped

2 ½ ounces bittersweet chocolate (about 70 percent cacao), chopped

1 ¼ teaspoons granulated sugar

1 ¾ cups milk (whole, low-fat or nonfat)

Pinch fine salt

¼ cups heavy cream

¼ teaspoons vanilla extract

Directions

Step 1

Bring the water just to a boil in a medium saucepan over high heat. Remove from the heat and add the cocoa powder, stirring until smooth. Add the semisweet and bittersweet chocolates, sugar, milk and salt, stirring until most of the solid chocolates have melted. Return the saucepan to the stovetop over low heat, stirring until the chocolates have completely melted.

Step 2

Add the heavy cream; increase the heat to medium and whisk rapidly and constantly until the mixture is well incorporated, smooth and heated through, with small bubbles at the edges of the pan and steam wafting off the top. Do not allow it to boil or bubble rapidly. If you are monitoring the temperature with an instant-read thermometer, aim for 150 to 160 degrees.

Step 3

Remove from the heat and whisk in the vanilla extract. Serve right away.

Nutrition

• Serving Size: Per serving (using whole
• Calories: 220
• Total Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 25 mg
• Sodium: 85 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Total Sugars: 17 g
• Protein: 4 g