The ultimate rich and creamy hot chocolate—like drinking dessert from a cup. How-to video included!
Serves: 4Save Share
2 cup Heavy Cream
½ Vanilla Bean
½ cup Sugar
6 Egg Yolks
3 oz Bittersweet Chocolate
½ cup Whole Milk
1 T Bourbon(optional)
or 1 T Rum
1 T Crème de Cacao, White
½ cup Mini Marshmallows(optional)
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Combine heavy cream and vanilla bean in a heavy-bottom sauce pot and steep over low heat for 20 minutes. Â Remove vanilla bean.
While waiting, combine sugar and egg yolks in a mixing bowl and whisk for 5 minutes, or until pale yellow and thickened.
Drizzle 1/2 cup of hot cream into eggs, stirring constantly, to temper the yolks. Â Now pour the entire egg mixture into the hot cream while stirring. Â Cook and stir over low heat until custard is cooked to about 165F, or until thick enough to coat the back of a wooden spoon. Remove from heat.
Add 3 ounces coarsely chopped bittersweet chocolate and whisk until melted and smooth. Â Move on to the next step, or thin with 1/3 â 1/2 cup of whole milk, as desired.
Finish with 1 tablespoon each of bourbon or rum, and white crÃ¨me de cacao, or your favorite liqueur and marshmallows (optional). Make 4 cups.