Hellobee

I know fall has arrived only recently, so I hope I’m not pushing the envelope by declaring that hot chocolate season has begun. October is when I start experimenting to determine which variation on this warming beverage will make the cut for our Halloween party. Grueling work, I tell ya. Fortunately, I think I’ve already landed on the winner. This salted caramel hot chocolate is inspired by a gelato we like to treat ourselves to after the kids are in bed. Basically, this hot chocolate is a way I can enjoy my favorite ice cream in a form more suitable for chilly weather.

When I’m thinking up different versions, I typically start with a base of David Lebovitz’s hot chocolate. It’s so wonderfully decadent. Once when I served it at a dinner party, a guest asked ” Is this just melted chocolate??” Because that’s pretty much what it tastes like. No wonder he recommends serving it in demitasse cups. Since I knew I’d be adding sweetener in the form of salted caramel sauce, I used unsweetened chocolate but otherwise kept the recipe the same.

That caramel sauce adds more than sweetness, though. The caramelized sugars boast a roasty complexity, while sea salt contributes a balancing component that, as in the marriage of candy corn and roasted pumpkin seeds, allows you to consume more than you probably should. Don’t say I didn’t warn you.

Salted Caramel Hot Chocolate

1/2 cup sugar
2 tablespoons water
3 tablespoons butter, room temperature
1/4 cup + 2 tablespoons heavy cream
1 teaspoon sea salt
2 cups milk
4 ounces unsweetened chocolate, finely chopped

First, make the salted caramel sauce. Add the sugar and water to a small saucepan and bring to a boil over high heat. At first it won’t look like it’s doing anything, but after a few minutes you will see the color start to change. At this point, the color will change quickly, so swirl to caramelize evenly, and remove from the heat once it reaches an amber color. Quickly and carefully whisk in the cream and butter, then stir in the salt. If the cream and butter don’t incorporate smoothly, you can return the saucepan to low heat and stir until smooth. Pour into a bowl and set aside.

In a large saucepan, bring the milk to a simmer over medium-high heat, stirring often. Stir in the chocolate until melted and fully incorporated. Remove from the heat, and whisk in the (still warm) salted caramel sauce until smooth. Serve hot in small heatproof cups.

Serves 6