Chocolate Velvet

“I was reading through my cooking books one day, and I found a story on the Aztecs, who prepared and drank this Chocolate Velvet for energy during their hard day of work across the mountains.”

Rachel Winzer of Stockton, CA
Got Leche? Cook-Off Finalist

• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 3 teaspoons arrowroot or cornstarch
• 6 cups whole milk, divided
• 4 ounces semisweet chocolate, chopped fine
• 4 ounces white chocolate, chopped fine
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• Shaved chocolate (optional)

Blend sugar, cinnamon, nutmeg and arrowroot or cornstarch in saucepan. Mix with 1/3 cup of milk. Cook for two minutes.

Add the remaining milk. Add the two types of chocolate; bring to a gentle simmer over medium heat. When hot, fold slowly, take 1 cup of chocolate mixture and mix it into the egg. Temper the product.

Fold the egg mixture back into saucepan. Whisk until thickened. Remove from heat and add vanilla.

Pour hot chocolate into a mixing bowl. Beat only the top to make it foamy. Pour chocolate into wide cups, garnish with shaved chocolate. Chill for 5 minutes and serve.