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'Tis the Season for Chocolat Chaud
- Dec 13, 2016
- 1 min read
Melissa McCardle photographed this delighful article on chocolat chaud
for Belle Inspiration Magazine way back in December 2011.
Le Chocolat Chaud
6 – 8 oz. bittersweet chocolate, finely chopped
3 cups hot whole milk
*marshmallows to taste are a definite addition
Heat the milk in a saucepan.
Whisk the chocolate into the warm milk and mix until a smooth consistency.
Pour le chocolat chaud into pretty little cups; add whipped cream or marshmallows until your heart’s content.
You can learn more about Melissa here on her blog: Reverie Daydream
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