The Kitchy Kitchen is the brainchild of food enthusiast and self-taught chef Claire Thomas. Thomas has amassed fame in the culinary world, as host of Food for Thought With Claire Thomas on ABC and author of The Kitchy Kitchen: New Classics for Living Deliciously. Here, Thomas will be providing original recipes every month for MyDomaine readers to experience their own Kitchy Kitchen at home.
I stumbled across this recipe for an especially elegant-sounding hot chocolate in one of my favorite vintage cookbooks, The Gold Cookbook by Louis P. De Gouy, which was published in 1947. I love the idea of having hot chocolate ready to go at a moment’s notice, and I discovered that this mix makes a delicious hot fudge sauce as well. I keep a big jar of it in my fridge when I know company is coming over in the cold weather months as a zero-effort last-minute sweet. Try a spoonful in your coffee to create a mocha; it’s wonderful! De Gouy suggests that snack accompaniments be “light and dainty, thin bread and butter sandwiches, unsweetened wafers, lady fingers, and sponge drops.” Sounds like tea time! Keep reading to learn more about this elegant way to enjoy hot chocolate.
2 1/2 oz. semisweet chocolate
1/2 cup coffee
1/4 cup sugar
1/4 cup heavy cream, whipped
Pinch of salt
Combine chocolate, coffee, sugar, and salt over a double boiler, and bring to a boil.
Remove from heat and stir; then return to double boiler. Do this four times, stirring constantly. Cool completely.
Fold in whipped cream, and place in fridge to chill.
To serve, put a tablespoon of chocolate mixture in a cup, pour in scalded milk, and stir.
Go ahead and satisfy your sweet tooth. Here are the tools you’ll need…
What is your go-to beverage to enjoy during fall?