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French Chocolat Chaud Recipe

Up until August 18th, 2011, I thought this was hot chocolate. Then my life changed.

There are some days in a girl’s life that she will never, ever forget. You know, like the day she meets her future husband. The days her children come into the world. My lovelies, born a couple of years apart,  were both born during Oprah. Without drugs. My most painful “Aha moments” ever. My hips. Oh, my hips. I shall never forget. The day that OJ raced down the highway in a police chase. The day a national TV show comes to her B&B. And the day she is introduced to chocolat chaud.

For me, it happened on August 19th, 2011. My friend and I were speaking bloggish over surprisingly delicious vegan sandwiches and I was sharing with her that I had received a couple of notes from disgruntled readers who had given me an education about real chocolate. “They were almost vicious,” I said in confusion. “That’s it,” she responded, “Finish your dessert. We’re gonna go get you some real hot chocolate.” So I hurried to finish a couple more bites of my vegan brownie and then used the sense I had left to ask for a doggy bag.

“Are you sure this isn’t pudding?” I asked. I was certainly not used to such gloriousness in a cup. For it was a liquid candy bar. And I shall never go back.

I knew I had to learn to make it so I went home, put on my laboratory jacket (also known as a t-shirt with stains on the front) and started playing.

FRENCH CHOCOLAT CHAUD INGREDIENTS:

  • 12.25  ounces of the best dark chocolate you can buy  (I use three & a half 3.5 oz. bars of  Valrhona 71% cacao from Trader Joe’s)
  • 1 cup heavy cream
  • 1 cup 2% milk
  • 3/4 cup sugar (Can be adjusted as needed. If you use semi-sweet chocolate, the sugar isn’t necessary)
  • 2 teaspoons vanilla
  • Dash of salt (optional)

Break chocolate bars into small pieces.

Place chocolate in a double boiler on low heat. Stir occasionally and don’t allow chocolate to go over 110 degrees as it melts.

Stir in heavy cream.

Stir in milk.

Add vanilla & salt.

Thank you, vicious chocolate lovers, for opening my eyes. Thank you.

Pour chocolate chaud into your prettiest cup or your coziest mug. Make some homemade whipped cream because this chocolat deserves the real thing. Sprinkle with cocoa powder. Give your hips a rest. Kick back and create a new moment you will always remember.

This recipe makes 3 full servings or 6 mini servings.

 

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2 Responses

  1. I make this hot chocolate every morning! I love it and love it even more when I am sipping it in a cafe in Paris!

    Love you photo, Elizabeth

  2. Oh my gosh!!! Why did I have to stumble unto this???!!! I’m making this tonight.

© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014
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