Belgian Hot Chocolate
Four to six servings
Adapted from The Great Book of Chocolate (Ten Speed)This recipe serves four to six, although you might find it serves a few more than indicated. Leftover mix can be stored in the refrigerator for a few days, and re-warmed in a saucepan over low heat.
1 quart (1l) half-and-half or whole milk
8 ounces (230g) bittersweet or semisweet chocolate, chopped
4 ounces (115g) milk chocolate, chopped
tiny pinch of salt
1/2 teaspoon ground cinnamon
1. In a medium saucepan, warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate i melted.
2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.
3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.

Serving: In Belgium, this is often served with a poof of whipped cream and chocolate curls.

Storage: The hot chocolate mixture can be stored in the refrigerator for up to one week.