Viennese Hot Chocolate
A rich Viennese hot chocolate, popular in Switzerland, achieves its thick texture through the addition of an egg yolk.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Chop chocolate into small bits.
-
Combine chopped chocolate and milk in a saucepan; heat and stir until small bubbles form, but do not boil.
-
Simmer for 3 minutes, whisking constantly to create foam, then taste and add sugar as desired.
-
Remove from heat and cool slightly once smooth.
-
Temper the egg yolk by whisking it with 2 tablespoons of the warm hot chocolate.
-
Whisk the tempered yolk back into the pot, return to heat, and stir constantly, whisking to create foam; do not boil.
-
Serve in cups and garnish with whipped cream.