Restaurants & Bars

Manhattan Hot Chocolate

The Best Diet Hot Cocoa and Chocolate


Restaurants & Bars

The Best Diet Hot Cocoa and Chocolate

AHR | Feb 26, 2000 12:56 AM

Inspired by the hot chocolate at off-diet visits to Payard (incredible) and City Bakery (nearly incredible), I went home and concocted my own recipes for sugar-free hot cocoa and chocolate. The better the ingredients, the better will be the results; I used Ghirardelli from Zabar's satisfactorily.

The following recipe makes ½ cup of what I find to be a rich, chocolately, and Atkins-diet-friendly hot beverage, though the small portion size may offset the use of cream for those merely watching their caloric intake. Also note that the high-fat heavy cream somewhat blurs the difference between the cocoa and chocolate versions.

- Bring 2 tablespoons of water to boiling, and put in the top of a gently rolling double-boiler (or a small saucepan afloat in a larger one).

- Add ¾ to 1 tablespoon of unsweetened cocoa powder (lumps smoothed out), artificial sweetener (I use the herb stevia mixed 1:1 with Sweet & Low) equivalent to one teaspoon sugar, and optionally, tiny dashes of salt, cinnamon, and/or nutmeg. Stir vigorously to dissolve.

- Slowly add 6 tbl heavy cream. Stir to blend, and heat for a few minutes. Stir again and serve.

For hot chocolate, replace the cocoa powder with 3/8 ounce unsweetened chocolate, and perhaps add a drop of vanilla.

Measurement note: 16 tbl = 1 cup

Disclosure: I started out originally with the Joy of Cooking recipe, but the ingredients, proportions, and method render them at this point unrecognizable.

Want to stay up to date with this post?

Recommended From Chowhound