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Recipe Detail Page
Bittersweet Hot Chocolate with Rum & Chestnut Cream
Holiday 2016
A light touch of rum brings its welcome warmth, a relaxed reminder that you have the whole day ahead of you. If you can find it, sweetened chestnut spread can be substituted for the purée. Omit the icing sugar if doing so, and fold 3 tbsp (45 mL) of the chestnut spread into the whipped cream.
Serves 6 to 8
4 cups (1 L) whole milk
3 tbsp (45 mL) demerara sugar
¼ cup (60 mL) strong espresso
1½ tsp (7 mL) vanilla paste or extract, divided
2 chocolate bars, each 100 g, 70% chocolate, roughly chopped
½ cup (125 mL) amber rum
¼ cup (60 mL) unsweetened chestnut purée
1 cup plus ¼ cup (250 mL plus 60 mL) whipping cream, divided
2 tbsp (30 mL) icing sugar
1 Combine milk, demerara sugar, espresso and 1 tsp (5 mL) vanilla in a medium saucepan over medium heat. Bring to a gentle simmer, remove from heat, add chocolate and whisk vigorously until chocolate is melted and mixture is smooth and homogenous. Stir in rum. Keep warm while preparing the cream.
2 In a small bowl, combine chestnut purée and ¼ cup (60 mL) of the whipping cream; using a spatula, stir until smooth. In a separate bowl, combine remaining 1 cup (250 mL) whipping cream, remaining ½ tsp (2 mL) vanilla extract and the icing sugar. Whip to stiff peaks and fold in chestnut mixture.
3 Serve hot chocolate in heatproof mugs topped with a generous amount of the chestnut cream.
Serves 6 to 8
