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 White Crème de Cacao
½ cup Mini Marshmallows(optional)
Combine heavy cream and vanilla bean in a heavy-bottom sauce pot and steep over low heat for 20 minutes. 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. Now pour the entire egg mixture into the hot cream while stirring. 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. Move on to the next step, or thin with 1/3–1/2 cup of whole milk, as desired.
Finish with 1 tablespoon each of bourbon or rum, and white creme de cacao, or your favorite liqueur and marshmallows (optional). Make 4 cups.