Christmas recipe: Learn to make the real homemade Viennese chocolate
We will never get tired of this deliciously regressive drink.Discover the secrets of the authentic homemade Viennese chocolate.
Good ingredients
Milk
No question of taking the first bottle of milk coming, it is still the basis of your recipe.Preferably, choose fresh milk, which you will find fresh radius of your store.Unlike UHT milk, it was not sterilized, but has undergone a pasteurization or microfiltration process.The germs are thus eliminated, while its flavors and nutritional qualities are preserved.We also advise you to choose it whole, because skimmed and semi-skimmed milks contain less fat.Your drink will therefore be less creamy with these types of milk.And for people not consuming lactose or animal milk?Whether you are intolerant or vegan, plant alternatives exist.Almond milk, coconut, hazelnut ... There is a choice among plant milks.On the other hand, it is better to make them house.Those of supermarkets generally contain a lot of water, sugar and thickening.You will see that it is not only cheaper than business, but it is also very easy to do.
Dark chocolate
Forget the powder preparations, you will need dark chocolate in tablet to prepare a Viennese chocolate worthy of the name.Opt for the one to bake, the same as you use to prepare the chocolate cakes that children love.No need to invest in professional quality chocolate, as long as it contains more than 52% cocoa, this is enough to obtain a drink rich in aroma and not very sweet.
Liquid cream 35% fat
Let it be said, which makes Viennese chocolate as divine, it is the whipped cream that covers it.To succeed, it is necessary to respect several imperatives.First, use cream with at least 30% fat, 35% being ideal.Blowering cream, always at 30% fat, also suitable to obtain an aerial whipped cream.Then you will need icing sugar and a vanilla pod.Recover the vanilla seeds and add them in the creamfroide.You can also place the container in the coldest part of the refrigerator while waiting to mount the cream.On the other hand, it is useless to place the whips of your drummer in the fridge.This is a culinary legend that will not help you, and even may damage your drummer.Once your cream is cold, you can go up to the electric mixer, then add the icing sugar at the end of the emulsion.Your whipped cream is now ready to use.For the vegetable alternative: use coconut cream, then follow the same steps as for the traditional whipped cream.
Optional
A little cocoa sprinkled on the whipped cream, a hint of spices or hazelnut syrup in milk, caramel ... Nothing prevents you from improving Viennese chocolate by personalizing it according to your tastes.Likewise, if it is advisable to use dark chocolate, fans of milk or white chocolates can also use them for their recipe.They will certainly bring more sugar, but also more smoothness thanks to their higher cocoa butter content.Finally, if you like very thick hot chocolate, the secret is to mix 1 tsp.cornstarch in a part of the cold milk, then add this milk to hot milk.Mix well to avoid the formation of lumps.
Viennese hot chocolate recipe
Preparation: 15 min
For 2 people
For the whipped cream
1 hour before you start the recipe, split the vanilla pod in half.Scrape the vanilla seeds with the tip of a knife to recover them.Pour the cold cream and vanilla seeds into a bowl, place in the fridge.Heat the chocolate in the milk to melt it.Whisk vigorously to dissolve the chocolate pieces.Whisk the vanilla cream with an electric mixer.Start at medium speed, then increase the speed gradually.Add the icing sugar in the rain, while continuing to whisk.Beat until you get a firm whipped cream.Pour the hot chocolate in the cups.Cover with a beautiful layer of whipped cream, then sprinkle with cocoa.
You just have to put a Christmas movie on Netflix, and to enjoy.
