This is the second night this week I’ve made this hot chocolate and paired it with a side of Sean Connery – Monday it was Goldfinger, tonight it’s Dr. No. Seriously, how much more can a girl need in life?
Why so much Sean Connery? Why so much chocolate? Well I’m having one helluva week. The one where I seem to spill every coffee I make. That stack of papers I was carrying across the office? Oops they’re on the floor. And I forgot to button one of the middle buttons on my blouse. Right before a corporate meeting. Great. I totally feel like this.
Now this hot chocolate comes with a warning. It belongs in one of those glass boxes that says “use only in case of emergency.” Because it is rich – double syllable riiii-iiich. I can’t emphasize this enough. We’re basically going to be just making milk chocolate.
9 T mini semi-sweet chocolate chips
1/8 C granulated sugar
1/2 C milk (whole, skim, whichever you please)
The long complicated way:
1. Pour 1/2 C milk into a small saucepan – heat on low to medium low. Stir occasionally so the milk does not stick to the bottom of pan or burn.
2. Create a double boiler using another saucepan and small heatproof bowl. To do this, put about 1 1/2-2 inches of water in a saucepan, then fit a small bowl on top of this. Turn the heat to medium-medium high – make sure that the bowl does not touch the water in the saucepan. (If you don’t want to do this, you can microwave the chocolate but you have to be oh so careful with this. Chocolate burns so easily in a microwave and it staanks up your house.)
3. Put the 9 T chocolate chips in the heatproof bowl of the double boiler, and heat until the chocolate is smooth and soft. You will need to stir this occasionally as well using a small spoon.
4. When the milk is semi-hot and the chocolate is all melted, drop the chocolate into the milk using a spatula. If the milk is still too cool, the chocolate may clump up but don’t worry about this.
5. Turn the milk heat up more towards medium, and keep stirring. The chocolate is going to keep melting and incorporate into the milk. You should see it transform from tiny bits of chocolate in the milk, to everything being a smooth silky and solid chocolate color.
6. At this point dump the 1/8 C sugar in and keep stirring until this is all incorporated. Try a taste, and if it isn’t sweet enough put some more sugar in bit by bit.
7. Pour into cups! I did this in the sink since I tend to be a bit clumsy with this part.
The easy, but not so pretty way:
1. Put a handful of chocolate chips in a coffee mug, 2 T sugar, and just cover both with milk.
2. Heat in microwave until you see the milk start to bubble up to the top.
3. Remove and whisk FAST with a fork or tiny tiny whisk. Add a little more milk, and heat again. Keep repeating this until you have the desired volume and taste.
With this method, you can still get a rich and delicious hot chocolate but the consistency is not going to be smooth. After every sip or stir, there are going to be quite a few chocolate bits that gather at the top. But just keep stirring, and you won’t even notice they’re there.
Ahh everything is okay again. And if it isnt’? Well that’s what the rest of the James Bond movies are for.