Thierry Rautureau’s Chocolat Chaud Grand-Mère

Thierry Rautureau’s Hot Chocolate

Name: Thierry Rautureau’s Hot Chocolate
Yield: 10
Cuisine: American

Reprinted with permission from Theo Chocolate: Recipes and Sweet Secrets From Seattle’s Favorite Chocolate Maker, by Debra Music and Joe Whinney.

February 09, 2016

Served with a side of toasted brioche, this recipe is dark and decadent.

Inspired by the hot chocolate of his youth (made with fresh cow’s milk), this recipe for thick, creamy Chocolat Chaud Grand-Mère comes from Thierry Rautureau, chef and owner of Luc and Loulay Kitchen and Bar in Seattle. In line with his family tradition, it’s served at the restaurant with toasted brioche and butter, perfect for dunking.

Ingredients

¾ cup whole milk
¼ cup half-and-half
2 oz. Theo 70 percent dark chocolate, very finely chopped or grated
2 Tbsp. sugar (or more if you like it sweet)
2 slices brioche
Salted butter, for spreading

Tools:small saucepan
Glass:serving cup or small teapot
Garnish:buttered slice of brioche

Preparation

In a small saucepan, bring the milk and half-and-half to a boil. Whisk in the chocolate and sugar until the chocolate has melted and the mixture is perfectly smooth and covered with foam. Pour the hot chocolate into a serving cup or small teapot. Toast the brioche slices and serve them warm with the butter on the side. To eat, spread the butter generously on the brioche, dunk the brioche into the hot chocolate, and enjoy! Makes one extraordinarily generous 1½-cup serving.