Belgian Hot Chocolate

Adapted from The Great Book of Chocolate (Ten Speed)

This recipe could easily be cut in half, although any extra can be kept in the refrigerator for up to 3 days. If made ahead, it'll get richer as it sits and it can be easily rewarmed when ready to enjoy. 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. If you like thick hot chocolate, making it a day in advance will give it time to thicken up.

Servings servings

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

In a medium saucepan, warm about one-third of the half-and-half or milk, with the chopped dark and milk chocolates, stirring until the chocolate is melted.
Whisk in the remaining half-and-half or milk as well as the salt and cinnamon, heating until the mixture is warmed through.
Use a hand-held blender, or a whisk, to mix the hot chocolate until it’s completely smooth. (Do not use a standard blender as blending hot liquid can result in the lid coming off while blending.) While the chocolate is ready to serve now, if you let it sit for a few hours, it'll get richer and thicker the longer it sits.

Notes

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