HOLIDAY HOT CHOCOLATE. Depths of Sin Hot Chocolate is a warm treat which really lives up to its name. (AR Photo)

From The Asian Reporter, V18, #51 (December 23, 2008), page 12.

By J.M. Hirsch

AP Food Editor

This hot chocolate lives up to its name. It is deeply rich and chocolatey without being cloyingly sweet. And it is so thick and creamy, you’ll be tempted to eat it with a spoon.

The drink owes its lush body in part to a banana that is pureed into the milk and cream. If the combination of chocolate and banana doesn’t work for you, just leave it out and add another 1/4 cup of heavy cream.

This drink is so rich, it should be served in espresso cups. If you like, top it with a dollop of whipped cream.

And whatever you do, make sure there are leftovers. Cover and refrigerate them overnight. By morning they will have been transformed into chocolate mousse.

Start to finish: 15 minutes

Servings: 7

1 cup milk

1/2 cup heavy cream

1 soft banana

Pinch cinnamon

Pinch salt

3 ounces semisweet chocolate, finely chopped

3 ounces bittersweet chocolate, finely chopped

1/2 cup marshmallow spread

In a blender, combine the milk, cream, banana, cinnamon, and salt. Puree until very smooth and thick. Pour the milk mixture into a small saucepan and set over medium heat.

Warm the mixture, whisking constantly, until it just barely comes to a simmer. Add both chocolates and the marshmallow spread. Whisk until completely melted and smooth.

Ladle the hot chocolate into espresso cups. If desired, top with a dollop of whipped cream.