Recipe: Raspberry Hot Chocolate (with strawberry variation)

RASPBERRY HOT CHOCOLATE
"Raspberry and chocolate join together to become a taste delight for any and all. This recipe is also a base for real Swiss-style schoggi, the Swiss version of hot chocolate."



3 1⁄2 ounces bittersweet chocolate, chopped
3 1⁄4 cups whole milk, divided use
2 tablespoons sugar
1 large egg yolk
1⁄2 cup raspberry syrup, or more to your taste

Combine the chocolate and 1⁄4 cup of the milk in a small heavy saucepan over medium-low heat. Gradually heat, stirring, until the chocolate has melted and the mixture is smooth. Remove from heat and set aside.

In a large saucepan over medium-high heat, bring the remaining 3 cups milk to just under a boil; look for small bubbles on the sides of the pan. Remove from the heat and add 1⁄2 cup of the milk to the chocolate mixture, stirring until well blended.

In a measuring cup, beat the sugar and egg yolk together with a fork. Add the egg mixture to the chocolate mixture and stir until smooth. Pour this mixture into the remaining milk in the large saucepan. Place the pan over medium heat and cook for about 3 minutes, stirring constantly. Do not boil. Remove from the heat and stir in the raspberry syrup.

Pour the hot chocolate into 4 mugs and serve immediately.

VARIATION:

STRAWBERRY HOT CHOCOLATE:
You can transform this recipe into one for strawberry hot chocolate if you prefer by simply substituting strawberry syrup for the raspberry.

Makes 4 servings
Used by permission to Recipelink.com from Harvard Commons Press
Source: Hot Chocolate by Fred Thompson