7 oz Valrhona baking chocolate or other high quality chocolate, chopped (see note on Valrhona chocolate below)
Optional: 1 tsp rose water
Note on chocolate: I love milk chocolate but people have different chocolate preferences. My mom will be the first to tell me dark chocolate is better for me, but I say I’m pretty sure the sugar mitigates any good effects of chocolate, and she gives me a look that says that’s not the point. Anyway, I used Valrhona Lait Jivara (40% cocao) in the recipe, but feel free to get darker with their Noir Caraibe (66%). You can’t go wrong either way.
Instructions
Sprinkle the cornstarch over half a cup of milk. I do mean sprinkle, since you’ll have to fight against oobleck stuck to the bottom of the bowl. Whisk together, then whisk in the egg yolks and sugar.
Over medium heat bring two cups of milk, the rose petals, and the cardamom pods to a boil. Reduce heat so that the milk simmers for 15 minutes, then remove from heat and let steep another 15 minutes. You can let it steep longer for a stronger rose and cardamom flavor.
Whisk the egg custard mixture into the steeped milk. Put the milk/custard mix back on a heat source and crank up to medium. Whisking often, bring the mix to a boil, then strain through a wire sieve into a large bowl.
Add the chocolate and vanilla extract to the strained mix and let sit for a minute or two before whisking the chocolate into the mix.
Meanwhile, bring the last cup of milk to a boil, then slowly pour that over the chocolate mix. Whisk to combine. If it’s too creamy and thick for your tastes, add some more warmed milk. If the rose isn’t prominent enough, add the tsp of rose water.
Recipe by dolce + dulce at https://www.dolceetdulce.com/rose-cardamom-hot-chocolate/