Russian Hot Chocolate2014-02-07
- Yield : 1-1/2 cups
- Servings : 2
- Prep Time : 20m
- Cook Time : 4m
- Ready In : 25m
In honor of the 2014 Sochi Winter Olympics, this hot chocolate recipe will warm numb fingers with it’s rich chocolate flavor and orange scented sour cream topping. Gale Gand, a highly regarded pastry chef, traveled to Russia and discovered that country’s version of hot chocolate. Her account is interesting and I enjoyed reading it.
- Orange Topping:
- 1/4 cup sour cream, quark, or mascarpone
- 1/2 tsp light brown sugar
- 1/4 tsp fresh orange zest
- Hot Chocolate:
- 3 TB granulated sugar
- 1 TB cornstarch
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp real vanilla extract
- 3-1/2 oz bittersweet chocolate
- 1-1/2 TB unsalted butter
To make the orange topping, combine sour cream, brown sugar, and zest in a small bowl. Refrigerate until needed.
For the hot chocolate, whisk together sugar and cornstarch in a large saucepan.
Whisk in the cream, milk, and extract. Over medium high heat, bring the mixture to a boil. Whisk constantly until mixture is thickened similar to thin pudding, about 4 minutes.
Remove pan from heat and whisk in chocolate and butter until melted and mixture is smooth.
Divide between 2 small mugs or 4 small cups. Top with a dollop of sour cream.
To drink like the Russians: Spoon a dollop of orange topping onto a spoon. Stir into chocolate. Don't drink the chocolate from the cup rather spoon the hot chocolate to your lips then sip. Da.