At its best, hot cocoa is sublime. At its worst, it’s chalky, watery, and too sweet. This version, provided by François Payard, of François Payard Bakery in New York, is definitely in the former category: so creamy, rich, and chocolaty that it’s a suitable stand-in for dessert.
- 2 tablespoons cocoa powder (such as Weiss)
- 1/2 cup heavy cream
- 1/2 cup whole milk
- Granulated sugar, to taste
1Bring 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.
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