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Heisse Schokolade mit Schlagobers (from Café Mozart, Vienna) - a Hot Chocolate Drink

"Vienna's immortal Café Mozart, which opened just three years after the legendary composer's death in 1791, has always been a place where people come to stay warm." Michael Turback

  • 3 ounces bittersweet chocolate, chopped
  • 1 ounce unsweetened chocolate, chopped
  • 1 teaspoon confectioners' sugar
  • Pinch of salt
  • 1 cup whole milk
  • 1/2 teaspoon pure vanilla extract
  • Basic whipped cream for serving


In the bowl of a food processor fitted with a metal blade, combine the chocolates, sugar, and salt. Process on high just until the chocolates are finely ground. In a medium saucepan, heat the milk over medium-low heat to just under a boil. Add the chopped chocolate mixture and continue cooking, stirring constantly, until the mixture thickens slightly, about 5 minutes. Remove from the heat and whisk in the vanilla. Pour into a china cup, top with softly whipped cream, and serve immediately.

Makes 1 serving

Reprinted with permission from © 2005 Michael Turback, Hot Chocolate, published by Ten Speed Press

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