Belgian hot chocolate
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Adapted from The Beer Pantry by Adam Dulye with Michael Harlan Turkell Ramekins and custard cups run the gamut in terms of sizes. Mine hold about 4 ounces (120ml) each, although you can make them smaller or larger. Be sure to check them before the recommended baking time since ovens also vary, especially if using smaller sized baking vessels. Some people like the pour the water into the baking dish when it's already on the oven rack, in step 4, to avoid sloshing water into the custards when…
Adapted from The Great Book of Chocolate (Ten Speed) This recipe could easily be cut in half, although any extra can be kept in the refrigerator for up to 3 days. If made ahead, it'll get richer as it sits and it can be easily rewarmed when ready to enjoy. This recipe serves four to six, although you might find it serves a few more than indicated. Leftover mix can be stored in the refrigerator for a few days, and re-warmed in a saucepan over low heat. If you like thick hot chocolate, making…
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The Best Belgian Hot Chocolate Recipe you will ever taste, made from real Belgian chocolate, smooth and creamy and full of flavor.
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Thick and creamy Nutella hot chocolate is the drink of your dreams. This indulgent hot chocolate is simple to make and will become an instant hit at home.
