February is finally here and we are looking forward to putting something chocolate on the breakfast table at The Speckled Hen Inn every single day this month. Our very first offering this month will be our Mexican Hot Chocolate Cream for desert after breakfast. This little bit of comfort food provides just the right touch of chocolatey goodness to put a sweet finish on our bountiful breakfast. A slightly larger portion would make a decadent desert after dinner or a late night chocolate splurge. We serve it warm so the consistency is somewhere between thick sipping cream and a spoonable chocolate mousse. Garnish the little cup of cream with a bit of lightly sweetened whipped cream and a sprinkle of chocolate or cinnamon.
Mexican Hot Chocolate Cream from the kitchen of The Speckled Hen Inn
3 Egg Yolks
1/2 cup Sugar
2 cakes of Ibarra Mexican Chocolate chopped into pieces
1 cup Whipping Cream
1 cup Milk
In a medium saucepan whisk together the yolks and sugar. Add cream and milk and begin cooking over medium heat whisking constantly. As the milk begins to warm add in the chopped chocolate and continue cooking and stirring until the chocolate has melted and the mixture thickens to the consistency of thick cream. Do not allow to boil.
Serve warm topped with whipped cream and shaved chocolate or cinnamon sugar.
Serves 10-12 (demitasse cups)