Rich Hot Chocolate

Method

1. 1

   Step 1

   Place the cream in a chilled medium bowl. Whisk by hand for 2–3 minutes, or with an electric mixer on medium speed for 1–2 minutes, until soft peaks form that gently flop over; refrigerate while you prepare the hot chocolate.

2. 2

   Step 2

   Put the cocoa powder, sugar and salt in a heavy-bottomed 1½–2-quart (1.5–2-litre) saucepan. Add the water and whisk for 30 seconds to form a smooth paste, pressing out any cocoa lumps.

3. 3

   Step 3

   Whisk in about ¼ cup (60 ml) of the milk until the paste is evenly dispersed, then gradually whisk in the remaining milk. Scrape around the bottom edges of the pan to incorporate any settled cocoa.

4. 4

   Step 4

   Set the saucepan over medium-low heat and warm for 4–5 minutes, stirring frequently with a silicone spatula. The milk should be steaming, with tiny bubbles around the edge, approximately 150–160°F (65–71°C); do not let it boil.

5. 5

   Step 5

   Reduce the heat to low and add the chopped chocolate in three additions, whisking gently after each. Cook for 2–3 minutes, stirring constantly, until the chocolate has melted and the mixture is glossy with no visible pieces.

6. 6

   Step 6

   Remove the saucepan from the heat and stir in the vanilla. Whisk gently for 30 seconds, scraping the bottom, then let stand for 1 minute so the mixture becomes evenly smooth.

7. 7

   Step 7

   Divide between two heatproof mugs, each with a capacity of at least 12 fl oz (350 ml), leaving room for the topping. Spoon half the whipped cream onto each and serve immediately, warning that the drink is hot.