Warm Up With City Limits Diner’s Hot Chocolate Recipe

by Katie Schlientz
city limits diner

After battling the chilly temperatures for those outdoor tasks—shoveling the walk, battling for a parking spot at the mall, stringing up those holiday lights—we tend to crave something hot. Feed your soul with something on the sweeter side, like a generous cup of hot cocoa. City Limits has the perfect concoction ($5.95), crafted with Valrhona chocolate and Pastry Chef Tracy Kamperdyk Assue’s homemade marshmallows. If the weather outside is truly frightful and you can’t make it to the White Plains diner, try making their delicious version at home (click on the magazine to read the hot chocolate recipe full screen).

Looking for the perfect cookie to dip in your cocoa? Check out Assue’s recipe for Chocolate Fondue and Sable Cookies below!

Chocolate Fondue and Sable Cookies

City Limits Diner Pastry Chef Tracy Kamperdyk Assue
Yields approximately 50 cookies

Chocolate Fondue

12oz. Heavy cream
1/2 Vanilla bean (seeded)
10 oz. Chocolate (Tracy prefers bittersweet Valrhona)
1oz. Butter

1. Bring heavy cream and vanilla bean seeds to a boil
2. Pour over chopped chocolate and let sit for 2 minutes
3. Mix gently with a whip starting in the center and circling out to emulsify the mixture
4. Add butter and stir until it’s well combined
5. Serve with fresh berries, pound cake, and sable cookies (recipe to follow)

Sable Cookies

9 oz. Sweet unsalted butter, slightly soft
1/2 Vanilla bean (seeded)
3 Egg yolks
4 1/2 oz. Granulated sugar
1 1/2 oz. Brown sugar
1/8 tsp. Fine salt
15 oz. All-purpose flour (sifted)
1/2 Cup Turbinado sugar

1. Combine butter, sugar and vanilla bean seeds with a paddle until light and fluffy
2. Add yolks, one at a time mixing well before adding each one
3. Scrape bowl with spatula
4. Add flour all at once turning mixer on for a second then off for a second
5. Repeat until mixture comes together.
6. Scrape dough onto a sheet of parchment paper or plastic wrap and roll into a log
7. Sprinkle the outside of the log (or roll in) turbinado sugar
8. Refrigerate or freeze until firm
9. Take out and slice in 1/4 inch slices and bake on 325 degrees for 17-20 minutes or until golden brown
10. Enjoy with Chocolate Fondue

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