We were lucky enough to go to Paris and to Angelina’s Cafe this summer. We arrived at the hotel, decided to grab a quick snack and ended up at Angelina’s day one. Well…four hot chocolates later (we shared four for 5 of us) we were very satisfied, full, and buzzing. Each day we visited many bakeries and chocolate shops – but after each macaron, fruit tart, beignet or pain au chocolate, the kids insisted that their favorite treat was Angelina’s. So…we went back and again, enjoyed ourselves immensely – and again, felt full of chocolate goodness. When we came home, Rob researched Angelina’s hot chocolate recipes and we decided to have a tasting. I made 3 different hot chocolates – choosing what I thought would be the best of what he gathered. Well – #1 is the hot chocolate recipe below. I think we liked it most as it was full of rich flavor – not watery yet not overwhelmingly thick. #2 I will post later – and that one was thick! Thick and rich and like eating liquid chocolate. It was a little much for us as a drink (except for Sylvie who loved this most) – but I think as a dessert – or in a small cup, it would be great. The 3rd one was awful and watery – not worthy of discussion. I will try more as time goes on, but for now – try this — soon the kids will be in the snow and you can be ready.
3/4 cup whole milk
1/4 cup heavy cream
1 teaspoon confectioners sugar
4 oz bittersweet chocolate 72% – chopped (we all felt that the chocolate could have been semi sweet or a little less bitter than 72 percent. Maybe 70 percent. But up to you and your families taste.)
freshly whipped cream
Chop the chocolate.
Combine and heat the milk, heavy cream and sugar. Heat over medium high heat until it bubbles around the edges. Remove from the heat and add the chopped chocolate. Let sit for 30 seconds, then stir until melted.
Serve with cool whipped cream. You can make a sweeter whipped cream if you keep your chocolate very bitter. Or you can omit sugar in the whipped cream if your hot chocolate is sweet enough.