A few minutes of whisking over low heat and the milk turns thick and velvety, ready for its cloud of whipped cream: Comptoir du Cacao’s Eiffel Tower Dark Chocolate Bar, intense and elegant at 72% cocoa, melts into every cup.
Serves 2 · 10 min
Ingredients
- 1 Eiffel Tower Dark Chocolate Bar (Comptoir du Cacao), 3.2 oz / 90 g, broken into small pieces
- 1 1/2 cups (360 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- A little sugar, to taste
- Whipped cream
Method
- Break the Eiffel Tower dark chocolate bar (3.2 oz / 90 g) into small pieces.
- Heat 1 1/2 cups (360 ml) whole milk and 1/4 cup (60 ml) heavy cream until steaming, without boiling.
- Add the chocolate and whisk over low heat for 2 to 3 minutes, until thick and velvety.
- Sweeten to taste with a little sugar and serve in cups topped with whipped cream.
The star of this recipe: Eiffel Tower Dark Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
