Recipe of the week

With its trifecta of chocolates, this “decadent, thick, full-flavored” hot chocolate is “the ultimate snowy-day treat,” said Becky Krystal in The Washington Post. Feel free to experiment with proportions of bittersweet and semisweet, and use Dutch-processed cocoa powder if you can, because it’s richer and less acidic. Once you’ve enjoyed the

finished product warm, “try it cold for an almost-milkshake experience.”

1 cup water • 1 tbsp Dutch-processed cocoa powder • 3½ oz semisweet chocolate

(55 to 60 percent cacao), chopped • 2½ oz bittersweet chocolate (about 70 percent cacao), chopped • 1¼ tsp sugar • 1¾ cups milk (whole, low-fat, or nonfat)

• pinch of salt • ¼ cup heavy cream • ¼ tsp vanilla extract

• Bring water just to a boil in a medium saucepan over high heat. Remove from heat and add cocoa powder, stirring until smooth. Add semisweet and bittersweet chocolates, sugar, milk, and salt, stirring until most of the solid chocolate has melted. Return saucepan to the stovetop over low heat, stirring until chocolate has melted completely. • Add heavy cream; increase heat to medium and whisk

rapidly and constantly until the mixture is well incorporated, smooth, and heated through, with small bubbles at the edges of the pan and steam wafting off the top. Do not allow it to boil or bubble rapidly. If you are monitoring the temperature with an instant-read thermometer, aim for 150 to 160 degrees. Remove from heat and whisk in vanilla extract. Top with marshmallows and dollops of whipped cream. Serves 6.