French Style Hot Chocolate
Ingredients
For the Hot Chocolate:
- 1 cup whole milk (or non-dairy milk if that is your preference)
- 1-2 tbsp heavy cream (optional)
- 4-5 oz dark chocolate
- 1 tsp brown sugar (or your sweetener of choice)
- 1/8 tsp of espresso powder, optional
- sea salt to taste
- Marshmallow Meringue (recipe follows), optional
For the Meringue:
- 4 large egg whites
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon cream of tartar
- 1 1⁄2 cups sugar
- 2 teaspoons vanilla bean paste
Instructions
For the Hot Chocolate:
Add the milk and heavy cream to a small saucepan and heat over medium until simmering, but do not boil. Turn off the heat and add the remaining ingredients plus a pinch of sea salt. Stir to incorporate until the chocolate is completely melted. Return the pot to low heat if needed to melt the chocolate. Taste and adjust with additional sugar and or salt as needed. Serve hot. Top with Marshmallow Meringue, or sub with store bought marshmallows. Optional: torch the meringue/marshmallows until golden brown.
For the Meringue:
In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, salt, and cream of tartar. Whip until foamy, then pause the mixer until the sugar is ready.
In a medium saucepan, combine the sugar and 1/3 cup of water. Bring to a gentle boil, stirring constantly, until the sugar syrup reaches 250°F.
Right before the sugar is done cooking, restart the mixer and beat the eggs on high. Carefully stream the sugar syrup into the mixer, pouring along the side of the bowl. Once all of the sugar has been added, continue whipping until you achieve medium to soft peaks, 5 to 7 minutes. Once you’ve achieved your desired consistency, fold in the vanilla bean paste. Use immediately, or store in the fridge in an airtight container for 2-3 days.
