|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 18g||89%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 5g||18%|
|Total Sugars 55g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The city of Vienna is famous the world over for its coffee house culture. While coffee is the signature beverage consumed alongside scrumptious Viennese cakes and pastries, it is by far not the only hot beverage that you can get at the city’s famous cafés.
This hot chocolate called Wiener Schokolade or Heiße Schokolade Wiener Art in German is another Viennese signature drink. The special ingredient in this recipe is an egg yolk, which gives the hot chocolate its thick consistency.
Using the right chocolate is important. This recipe calls for semisweet chocolate with 60 to 70 percent cocoa content. Alternatively, you can also use bittersweet chocolate, which contains less sugar and has a higher cocoa content than semisweet chocolate, so the drink is less sweet and has a deeper chocolate flavor.
To prevent the egg yolk from curdling, you start out by mixing it with only a small amount of the hot chocolate to temper it. Once you have mixed everything together and return it to the heat, again be very careful not to overheat it to prevent curdling.
You can serve this wonderful and warming drink at virtually any occasion—for a brunch on a birthday, Mother’s Day, or Valentine’s Day. For Christmas, it is often spiked with a few teaspoons of rum, preferably Austrian rum. Because it’s so rich, it also makes a wonderful dessert on a chilly fall or winter day.
Whatever the occasion, a generous whipped cream topping is obligatory for Viennese hot chocolate. For a little extra flavor, dust the whipped cream with a pinch of cinnamon or ground cardamom.
Gather the ingredients.
Chop the chocolate into small bits.
Place chopped chocolate in a heavy saucepan with the milk. Heat the milk and chocolate, stirring frequently until small bubbles come to the surface, but do not boil. Stir as needed to keep the milk from burning and the chocolate from sinking to the bottom.
Simmer for 3 minutes, stirring constantly with a whisk to create foam. At this point, taste the milk and add sugar if it is not sweet enough for you.
When the milk looks very smooth, remove from the heat, and cool a little bit.
Whisk together the egg yolk in a small bowl along with 2 tablespoons of the hot chocolate. This acts to temper the egg yolk so that it does not cook when you add it to the larger pot of hot chocolate.
Whisk the egg yolk mixture back into the pot with the hot chocolate mixture. Return to heat, stirring constantly, and whisk to create foam. Do not let this boil or the yolk will curdle. When ready to serve, divide between 2 or more cups and garnish with whipped cream.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.