Our recipe for European Hot Chocolate is the perfect way to start a new winter tradition. It all starts with our Dark Chocolate Pistoles that melt into smooth and rich hot chocolate. From there it's time to experiment with your favorite flavors and spirits. One of our favorite ingredient combinations is hot chocolate with a shot of single malt scotch finished with a generous pinch of nutmeg and a dollop of fresh whipped cream.
Yields: 2 Servings Time: About 20 Minutes
- 6 Ounces Dark Hot Chocolate Pistoles
- 6 Ounces Water, boiling
- Your favorite Spices (Cardamom, Cinnamon, Nutmeg, Chili Powder)
- Your favorite Spirits (single malt scotch, brandy)
- Your favorite Garnishes (Vanilla Bean Marshmallows, Whipped Cream, Extra-Bitter Chocolate & Burnt Caramel Sauces)
In a small saucepan, pour the boiling water over the chocolate pistoles. Add about 1-2 ounces of any flavorings or spirits to the mixture now. You can use as much, as little or any combination to suit your tastes.
Using an immersion blender, mix until the chocolate pistoles have completely melted and a foamy froth has developed. You may also use a whisk, but the hot chocolate will not be as frothy. Pour into serving cups and garnish with your favorite toppings.
You can double, triple or quadruple this recipe if you are entertaining a large group. Simply make the hot chocolate base and keep it warm in a double boiler. For a super-fast, super-frothy individual serving, I suggest using the steam wand on an espresso maker.