spiced hot chocolate with white chocolate chantilly
Chef Reid share’s his favorite hot chocolate recipe - the perfect treat to warm you up during the cold winter months! Once you try topping your hot chocolate with white chocolate Chantilly, you’ll never look back.
Spiced hot chocolate with white chocolate chantilly
(Yields approx. 10 servings)
Spiced Hot Chocolate
300g Dark Chocolate
200g Milk Chocolate
1400g Whole Milk
600g Heavy Cream
40g Sugar
1 Star Anise Pod
1g Ground Cardamom
1 Cinnamon Stick
1 Orange, peeled
1/2 Lemon, Peeled
1. Warm the whole milk and heavy cream to a simmer
2. Add the star anise pod, ground cardamom, cinnamon stick, and citrus peels to the milk
3. Cover the pot, turn off the heat, and let steep for 1-1/2 hours
4. Strain the cream through a fine mesh strainer, removing the citrus peels and spices
5. Whisk the sugar into the strained cream and reheat to a simmer
6. Meanwhile, add the milk and dark chocolate to a large metal mixing bowl
7. Pour 1/3 of the warm cream over the chocolate and let sit for 3 minutes
8. Whisk the mixture together until smooth
9. Slowly stream in the rest of the warm cream while whisking until incorporated
10. Reheat the hot chocolate to desired temperature on stovetop or microwave
White Chocolate Chantilly
120g White Chocolate
300g Cream
30g Honey
450g Cream (cold)
1 Vanilla Bean (split and scraped)
1. Warm 300g of the cream, honey, and vanilla bean pod and seeds to a simmer
2. Cover the pot, turn off the heat, and let steep for 1-1/2 hours
3. Strain the cream through a fine mesh strainer, removing the vanilla bean
4. Add the white chocolate to a large metal mixing bowl
5. Pour the warm cream over the chocolate while whisking until incorporated
6. Add the other 450g of cold cream while whisking until incorporated
7. Let the mixture rest overnight in the refrigerator
8. Once rested, whisk the white chocolate Chantilly until it reaches your desired consistency
9.. Spoon over the hot chocolate and enjoy!