This silky, dark hot chocolate from L'Ecole Valrhona Pastry Chef, Derek Poirier, is not the hot cocoa you grew up with. Guanaja 70%, Valrhona’s extra bittersweet chocolate keeps it intensely bittersweet, while whole milk and heavy cream give body and richness. A splash of vodka lands it firmly in adult beverage territory. If you prefer a bolder-tasting booze, Bourbon or tequila make excellent substitutions.
- 9 oz. high-quality bittersweet chocolate (1½ cups if coarsely chopped or in chunks), such as Valrhona Guanaja 70%
- 1 1⁄2 cups whole milk
- 1 cup heavy cream
- 1⁄2 cup vodka
- Whipped cream, marshmallows, or caramel sauce, for serving (optional)