Thursday, September 29, 2005

Chocolate on the brain

I have been reading Chocolate desserts by Pierre Herme. Most of the recipes are above my baking skills. But the book has at least five different hot chocolate recipes. I won't give excuses for making this one- no cold weather, feeling blue etc. I was enamored by the photograph of the classic hot chocolate. It just involves heating 1/2 cup water and 1/4 cup sugar until sugar melts, adding 1/4 cup Dutch cocoa and 4.5 oz melted bittersweet chocolate and heating the mixture till a single bubble pops. I used 60 % bittersweet ghiradelli chocolate chips. After everything was done as stated and whipped for 1 min, I had beautiful chocolate lava that could easily pass as a sauce. This recipe makes two servings.

Since I am still a milk chocolate person, I topped it with some whipped cream. Pity that this recipe requires 3-4 bowls, a whisk and a blender. Despite the addition of whipped cream, this was too choclatey for me. By a couple of sips, I was done. If you are one of those, who love dark chocolate and freak out at the thought of drinking molten chocolate, please try this recipe. Otherwise, stay away.

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