Chocolate Recipe

Chop Chocolate

Coarsely chop the semisweet/bittersweet chocolate into uniform pieces so it melts evenly. Measure the cocoa powder and set both aside in a heatproof bowl.

Place the chopped chocolate and cocoa powder in a medium heatproof bowl. This bowl will receive the hot cream mixture for melting (bain-marie method alternative).

In a small saucepan, combine the whole milk, heavy cream, and granulated sugar. Warm the mixture over medium heat, stirring occasionally, until it just begins to steam and small bubbles form at the edges (do not boil). This should take about 5–7 minutes.

Remove the saucepan from heat and immediately stir in the unsalted butter until melted and incorporated.

If using the espresso/coffee, stir it into the hot cream now. Pour about one-third of the hot cream mixture over the chopped chocolate and cocoa powder. Let sit undisturbed for 30–45 seconds to soften the chocolate.

Using a whisk or rubber spatula, gently start to stir from the center in small circles, gradually expanding outward to emulsify the chocolate and cream. Add the remaining cream in two additions, whisking until smooth and glossy. If any small unmelted bits remain, place the bowl over a pot of simmering water (double boiler) and stir until fully melted—avoid getting steam or water into the chocolate.

Stir in the vanilla extract and a pinch of fine sea salt. Taste and adjust sweetness if needed (add up to 1 tablespoon more sugar dissolved in a tiny bit of warm cream, if desirable).

Strain the chocolate through a fine-mesh sieve into a serving vessel if you want an ultra-smooth texture (optional).

Serve warm as drinking chocolate in mugs, or allow to cool to room temperature to thicken for use as a ganache or chocolate sauce. For drinking chocolate: pour into warmed cups and garnish with a sprinkle of cocoa nibs or flaky sea salt if using. For ganache: once cooled to spreadable consistency, use to fill or frost pastries.

Leftover chocolate keeps refrigerated in an airtight container for up to 7 days. Reheat gently in a saucepan over low heat or in a microwave in short bursts, whisking to re-emulsify.