Chocolat Au Lait Recipe

Chill equipment

Place a medium mixing bowl and the beaters or whisk in the refrigerator or freezer for at least 10 minutes to help the cream whip more easily.

Pour 3 oz heavy cream into the chilled bowl. Add 1 tsp powdered sugar and 1 tsp vanilla extract.

Whip by hand or with an electric mixer on medium-high speed until soft peaks form (cream should hold shape but still be glossy), about 2–3 minutes. Do not overbeat. Cover and refrigerate until ready to top the hot chocolate.

Heat 2 cups whole milk and 1 tbs heavy cream in a small saucepan over medium-low heat. Warm slowly until steam rises and small bubbles form around the edge — do not boil (about 4–6 minutes). Stir occasionally to prevent skin from forming.

Reduce heat to low. Add 4 oz chopped milk chocolate and 1 tsp granulated sugar to the warm milk. Let sit 30 seconds to begin melting.

Whisk gently and continuously until the chocolate is fully melted and the mixture is smooth and slightly thickened, about 1–2 minutes. If mixture is too thick, add up to 2 tbsp additional milk to reach desired consistency.

Remove from heat and stir in 1 tsp vanilla extract. Taste and adjust sweetness if desired (add a little more sugar, 1/4 tsp at a time).

Pour the hot chocolat au lait into two warmed mugs (about 1 cup each).

Spoon or pipe the chilled Chantilly over each mug of chocolat au lait, dividing evenly.

Sprinkle with 1 tsp grated chocolate or a light dusting of cocoa powder. Add mini marshmallows if desired.

Serve immediately while the drink is hot and the Chantilly is cold.