Spiced Pumpkin Hot Chocolate

- English version follows below -

Fall is the season when we slowly start cozying up again, indulging in treats. And if there's one gourmet combination we particularly love, it's the marriage of dark chocolate and spiced pumpkin. The richness of dark chocolate and the sweetness of pumpkin combined with the warmth of spices make our pumpkin cookies and our pumpkin fondant cake a hit.

Here's another seasonal recipe that'll make you feel like you're drinking fall: Pumpkin Spice Drinking Hot Chocolate. This rich, smooth, and spicy drinking chocolate is made with bittersweet dark chocolate.

We recommend using a very good chocolate, such as our 55% cocoa dark Belgian chocolate . You can also use milk chocolate , but your drinking chocolate will then be sweeter.

And for a more adult version, something to warm you up on cold evenings, add a tablespoon of whiskey per serving.

This drinking chocolate can be kept for 2 to 3 days in the fridge; simply heat it in a saucepan over very low heat. You will find it in Juliette's book, My Chocolate Year , with lots of other recipes for eating chocolate all year round!

PREPARATION 10 min

COOKING 10 min

YIELD 4 servings

INGREDIENTS :

1 liter (4 cups) of 3.25% milk

1 vanilla pod, split and seeds removed

1 tbsp cinnamon

1 tsp each: nutmeg, ginger, and cloves

320 g (2 cups) dark chocolate, 55% cocoa or higher, chopped

60 g (1/4 cup) pumpkin puree

250 ml (1 cup) 35% whipping cream

1 tbsp sugar

Cocoa for decoration

1. In a saucepan over low heat, heat the milk, adding the vanilla seeds, then the spices, one by one, whisking well between each addition to incorporate them into the milk.
2. When the milk begins to boil, remove from heat and add the chocolate. Let stand for a few minutes for the chocolate to melt, then whisk.
3. Add the pumpkin puree and whisk.
4. Return to very low heat and simmer for a few minutes until the mixture thickens. Do not boil. Add the whiskey, if desired.
5. In a bowl, using an electric mixer, whip the cream until stiff peaks form, adding the sugar at the very end.
6. Divide the drinking chocolate among four mugs and garnish with whipped cream and cocoa.

This drinking chocolate is perfect with a cake like a pound cake, or warm madeleines (use our French Madeleine baking mix to make your life easier). And if you really don't feel like baking, our drinking chocolate mixes, available in dark chocolate or milk chocolate , are made for you!

Spiced Pumpkin Hot Chocolate.

Autumn is the season when we slowly return to cozy comforts and start indulging in treats again. If there's one delightful combination we particularly cherish, it's the pairing of dark chocolate and spiced pumpkin. The richness of the dark chocolate and the sweetness of pumpkin, combined with warming spices, is what made our pumpkin cookies and our molten pumpkin-centered fondant fan favorites.

Here's another seasonal recipe that will make you feel like you're sipping Autumn: spiced pumpkin hot chocolate. It's a rich and creamy hot chocolate, perfectly spiced, made with semi-sweet dark chocolate.

We recommend using high-quality chocolate, like our 55% cocoa Belgian dark chocolate. You can also use milk chocolate, but your hot chocolate will be sweeter.

For a more adult version, to warm up on chilly evenings, add a tablespoon of whiskey per serving.

This hot chocolate can be stored in the fridge for 2-3 days; simply reheat it in a sauce pan over very low heat. You'll find it in Juliette's book, " My Chocolate Year ," (available only in French) with many other chocolate recipes to enjoy year-round!

Preparation: 10 min

Cooking: 10 min

Yield: 4 servings

Ingredients:

• 1 liter (4 cups) of 3.25% milk
• 1 split and scraped vanilla bean
• 1 tablespoon of cinnamon
• 1 teaspoon each of nutmeg, ginger, and cloves
• 320g (2 cups) of 55% cocoa or higher dark chocolate, chopped
• 60g (1/4 cup) of pumpkin puree
• 250ml (1 cup) of 35% whipping cream
• 1 tablespoon of sugar
• Cocoa for garnish

Instructions:

1. In a saucepan, heat the milk over low heat, adding the vanilla seeds and then the spices one by one, whisking well between each addition to incorporate them into the milk.
2. When the milk begins to boil, remove from heat and add the chocolate. Let it sit for a few minutes for the chocolate to melt, then whisk.
3. Add the pumpkin puree and whisk.
4. Return to very low heat and heat for a few minutes to thicken the mixture. Do not boil. Add whiskey if desired.
5. In a bowl, using an electric mixer, whip the cream until stiff peaks form, adding the sugar at the very end.
6. Divide the hot chocolate into four cups and garnish with whipped cream and cocoa.

This hot chocolate pairs perfectly with a cake like a pound cake or warm madeleines (use our French Madeleine baking mix to make it easy). And if you really don't feel like cooking, our hot chocolate mixes, available in dark chocolate or milk chocolate , are just for you!