Last month in Paris, I met a friend in the late afternoon for hot chocolate at Angelina’s, one of Paris’ most celebrated tearooms. Even though the line to get into to the famous salon took more than half an hour to pass through, the ethereal rich dark chocolate was definitely worth the wait. This month as Valentine’s Day approaches I’ve decided to reproduce the French hot chocolate stateside.
Served in a small pitcher along with a bowl of whipped cream, this French hot chocolate with its silky texture and intense chocolate flavor has been my favorite for years. I first discovered it on a trip to The City of Light back in the 80s. During that visit, I went to Angelina’s several days in a row to sip cups of the concoction while trying to unearth the recipe. A waitress finally revealed that the drink was made with chocolate bars that were broken into pieces and then simmered in milk.
At home, I came up with a close facsimile. Over the years I have tweaked the recipe by trying different chocolates. I am crazy about this latest version prepared with 70% dark chocolate. It’s a close adaptation of the Parisian original and perfect for savoring on Cupid’s Day.
Happy Valentine to everyone!
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Angelina's Hot Chocolate
1/2 cup heavy or whipping cream
1 teaspoon confectioners’ sugar
A 3.5-ounce 70% dark chocolate bar (such as Lindt’s)
1 1/2 cups whole milk
1. Whip the cream until it starts to mound, then add the confectioners’ sugar and continue whipping until the cream is just firm. Set aside in the refrigerator.
2. Break the chocolate into coarse chunks, and place the pieces along with the milk in a medium, heavy saucepan set over medium low heat. Stir the mixture with a whisk until all the chocolate has melted and the mixture is smooth, 2 to 3 minutes. Continue to whisk until slightly thickened, 6 to 8 minutes or more. While stirring, make certain that you scrape the bottom of the pan well, because the chocolate tends to collect there.
3. To serve, pour the chocolate into a small pitcher. Serve with a bowl of whipped cream. Makes 3 to 4 servings.
Copyright Betty Rosbottom 2018