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. Looking for homemade topping ideas? Try our marshmallow cream.
Note: For a lighter version, use 1/3 cup fresh cream and 2/3 cup skim milk.