Quite few years ago in the 1980s, I visited Angelina’s, the celebrated tearoom in Paris located on the Right Bank. Although all their pastries and confections are delicious, I, like many, was there for their famous hot chocolate. Served in a small pitcher along with a bowl of whipped cream, this dark chocolate is silken smooth and has an intense flavor. After my first sip, I vowed to try to recreate it in my stateside kitchen.
And, I did! Over the years, though, I’ve tweaked the four primary ingredients–chocolate, cream, milk, and sugar– of this enticing beverage. I changed the type of chocolate and have also omitted the cocoa powder that I used in earlier renditions.
My latest version made with chocolate that is 70% cocoa is my favorite. Not cloyingly sweet, it is perfectly balanced by dollops of whipped cream. I plan to serve it this Wednesday, February 14th. Happy Valentine’s Day 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 or another good quality bar)
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. If the mixture starts to boil, lower the heat to a simmer. 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