Yield: 1 servings
|3½ ounce||White chocolate; finely chopped|
|1 ounce||Milk chocolate; finely chopped|
|Creme de cacao; optional|
1. Heat milk and sugar to just below a boil. Remove from heat and add chocolate. Let stand 2 minutes. Transfer to a blender and whip until frothy. Add creme de cacao if desired. Serve hot.
Be sure to use a top-quality white chocolate instead of a "coating chocolate." Daskalides, Callebaut and Lindt are good choices, available at Treasure Island food stores and specialty markets.
Recipe by: Marni Tuttle <tuttle@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.