Chocolat Chaud

Rich Parisian-style hot chocolate made with melted dark chocolate and whole milk, thick, intense, and served in a pot.

Ingredients

• 1 kg chicken thighs
• 400g brioche
• 1 tbsp sliced shallots
• 1 1/2 tsp cracked black peppercorns
• 2 tbsp extra-virgin olive oil
• 1 cup carrots, sliced
• a handful of fresh chervil, chopped
• a drizzle of crème fraîche
• 400ml dry white wine

Instructions

1. 1

   Combine the puff pastry and dry red wine in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the cracked black peppercorns and cognac, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 10 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with crème fraîche, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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