DANISH VARM KAKAO MED APPELSINSIRUP (hot chocolate with orange syrup, for six)
For the hot chocolate:
10-1/2 ounces best quality dark chocolate (about 60 to 70% cocoa solids), chopped
4 cups milk, at room temperature
½ cup raw cane sugar (to your taste, less if you prefer)
a generous ¾ cup whipped cream
For the orange syrup:
a scant ½ cup water
¾ cup raw cane sugar
3 strips orange peel
1 tablespoon cornstarch
juice of 2 sweet oranges, pips removed
¼ cup Grand Marnier or Cointreau
1 tablespoon unsalted butter (optional)
1. First, whip the cream for the topping until stiff.
2. To make the orange syrup, bring the measured water to a gentle boil and add the sugar and orange peel. Mix well and keep simmering until the sugar has dissolved.
3. Slowly sieve in the cornstarch and mix well. Add the orange juice, Grand Marnier and butter, if you wish, and simmer gently until the mixture thickens, then turn off the heat.
4. Heat the milk to a gentle simmer in a medium, heavy saucepan, add the sugar and stir until it has dissolved entirely. Add the chocolate and continue stirring until it melts and the mixture is smooth and hot, 2 or 3 minutes. Serve immediately with the orange syrup and whipped cream.
adapted from Caroline Fleming, Cook Yourself Happy the Danish Way