The best part about winter is hot chocolate. I think we can all agree on that.
Think of it: You’re out in the snow. Your feet are wet. Your toes ache. Your nose is running. You can’t feel your fingers. You have been shivering so long you don’t remember what it is like to not shiver.
And then you come into a house and someone hands you a steaming cup of hot chocolate. And suddenly you are suffused with happiness and warmth.
It doesn’t even have to be good hot chocolate. You have much the same reaction even if the hot chocolate came in powdered form out of one of those paper envelopes.
So think of how much better it would be to have hot chocolate that is actually homemade. And not only homemade, but the best, silkiest, most luxurious hot chocolate anyone has ever made anywhere in the world. Ever.
So here is the recipe for the best ever hot chocolate.that possibly may change your life
And what if that cold temperature should suddenly become warm? You can turn one of those hot chocolates into ice cream.
The hot chocolate ice cream is probably the chocolatiest ice cream you’ve ever had.
Start with a mug of mind-blowingly good Parisian Hot Chocolate. The French are widely thought to have the best food in the world, so it makes sense that they would also make the best hot chocolate.
Their secret is a step you would never would have even considered: They caramelize the sugar. That is, they slowly melt the sugar until it turns a rich amber in color and turning it into caramel. They add the milk to that — milk, note, not cream — which makes a hot caramel milk.
Finally, they stir in heaps of finely chopped bittersweet chocolate, the finest quality they can find and afford.
The taste, and especially the texture, is that of a smooth, velvety chocolate. The bittersweet chocolate has just enough edge to it to keep it from becoming cloying, and this balance is further heightened by serving the drink with chantilly whipped cream, sweetened whipped cream with more than a hint of vanilla.
You can make your own chantilly whipped cream, which goes with this chocolate like Laurel goes with Hardy.Also use the seeds from half of a vanilla bean. But vanilla beans are expensive, especially now, because Madagascar is still trying to recover from a couple of catastrophic storms that devastated the crop.
If you want to use vanilla extract instead of the vanilla bean, that will work. You could even use whipped cream that comes out of a can, though it would lack that soothing vanilla presence.Just don’t serve Parisian Hot Chocolate with marshmallows. It would ruin the effect; this hot chocolate needs whipped cream like Abbott needs Costello.
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