10558 Hot Cocoa 10 mins 10 mins 1 drink Sat Oct 14 14:05:00 -0700 2006 Thu Aug 17 14:08:27 -0700 2006 CHOW http://www.chow.com/recipes/10558 Thu, 17 Aug 2006 21:08:27 GMT Creamy, chocolaty, and sinfully rich Creamy, chocolaty, and sinfully rich. At its best, hot cocoa is sublime. At its worst, it’s chalky, watery, and too sweet. This version, provided by François Payard, of Payard Patisserie & Bistro in New York, is definitely in the former category: so creamy, rich, and chocolaty that it’s a suitable stand-in for dessert.

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  • Bring chocolate powder, fresh cream, and milk to a boil; stir; and pour in a cup. Add sugar if desired.

    • Note: For a lighter version, use 1/3 cup fresh cream and 2/3 cup skim milk.

    ]]>     http://www.chow.com/assets/2006/09/rcp_hotchocolate_290x210.jpg Francois Payard 41 Drink 2 tablespoons cocoa powder (such as Weiss)

    ]]>     1/2 cup heavy cream

    ]]>     1/2 cup whole milk

    ]]>     298 Granulated sugar, to taste

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