Hot Chocolate – White

Serving with whipped cream on top can look nice

Created on 2024-08-11

Adapted from Pelaprat Veliki Kuvar, ISBN 978 86 7710 1589, page 584 by Sandra Knežević, Uroš Petrović, Dario Grimoldi @ Vulkan Izdavaštvo (None)

Estimated time needed: At least 8 minutes. At most 13 minutes.

Ingredients

500 g milk
100 g white chocolate
60 g dark rum can be substituted with cognac
30 g egg yolk 2 egg yolks are approximately 30 g
1.25 ml vanilla extract 1.25 ml is about 1/4 teaspoon

Scaling

Percent %
By ingredient

Timeline

Directions

⌛ Active time 5 minutes

  • 100 g white chocolate
  • 60 g dark rum | can be substituted with cognac
  • 1.25 ml vanilla extract | 1.25 ml is about 1/4 teaspoon

Melt chocolate with rum and vanilla extract:

Over a water bath (or just boringly low heat on your stove if you're feeling lazy), melt white chocolate with dark rum or cognac and vanilla extract.

⌛ Active time 2 minutes

  • 30 g egg yolk | 2 egg yolks are approximately 30 g

Stir inn egg yolk:

Still over the water bath/low heat, stir inn egg yolks until completely combined

⌛ Active time 5 minutes

  • 500 g milk

Heat up milk:

Separately from the chocolate mixture, heat up milk. It should be warm, not boiling

⌛ Active time 1 minutes

Add milk to chocolate:

Carefully pour the milk into the chocolate mixture