Ingredients for French Chocolate
- Semi Sweet Chocolate Chips
- Light Corn Syrup
- 1 tablespoon water
- 1 teaspoon pure vanilla extract
- Whipping Cream
- 1 cup (240ml) whole milk
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How to Make French Chocolate
- In the top of a double boiler, or a heat-safe bowl set over a saucepan of simmering water, melt 8 ounces (227g) of semi-sweet chocolate chips with 2 tablespoons of light corn syrup and 1 tablespoon of water.
- Stir continuously until the chocolate is completely smooth and melted, ensuring no lumps remain.
- Remove from heat and stir in 1 teaspoon of pure vanilla extract. Cover and chill the chocolate mixture in the refrigerator for at least 30 minutes to allow it to thicken.
- In a separate bowl, beat 1 cup (240ml) of heavy cream with an electric mixer until stiff peaks form.
- Gently fold the chilled chocolate mixture into the whipped cream until just combined. Be careful not to overmix.
- Refrigerate the chocolate cream mixture for at least 2 hours, or until ready to serve. This allows the flavors to meld and the cream to set.
- Heat 1 cup (240ml) of milk (whole milk recommended) in a saucepan over medium heat until hot but not boiling.
- To serve, fill a mug 1/3 to 1/2 full with the chocolate cream mixture.
- Top with the hot milk and gently stir to combine the cream and milk for a delightful swirl of textures and temperatures.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
30g
Fat
62g
Carbs
7g
