BELGIAN CHOCOLAT CHAUD (for four to six)
Leftover mix can be stored in the refrigerator for a few days and rewarmed in a saucepan over low heat.
1 quart half and half or whole milk
8 ounces bittersweet or semisweet chocolate, chopped
4 ounces milk chocolate, chopped
a tiny pinch of salt
½ teaspoon ground cinnamon
whipped cream and chocolate curls for garnish (optional)
1. In a medium saucepan, warm about one third of the half and half or whole milk with the chopped chocolates and salt, stirring until the chocolate is melted.
2. Whisk in the remaining half and half or milk, heating until the mixture is warmed through. Add the cinnamon.
3. Using a hand held blender or a whisk, mix the hot chocolate until it’s completely smooth. Serve very warm (in Belgium, this often is served with a poof of whipped cream and chocolate curls).