Yield: 4 Servings
|4 ounces||Bittersweet (not unsweetened) or semi-sweet chocolate; chopped|
|3 \N||Strips (2x1-inch) orange peel (orange part only)|
|½ teaspoon||Instant espresso powder or instant coffe powder|
|⅛ teaspoon||Ground nutmeg|
Combine all ingredients in heavy medium saucepan.Stir over low heat until chocolate melts. Increase heat and bring just to a boil, stirring often.
Remove from heat and whisk untily frothy. Return to heat and bring to boil again. Remove from heat; whisk until frothy. Repeat heating and whisking once again. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into mugs, 2 servings.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .