This variation on hot chocolate is basedon the one served in Paris at the famed Angelina’s on the Ruede Rivoli. Ultra rich and not too sweet this chocolately concoctionis best appreciated in small portions.
Recipe: Parisian Warm Chocolate
1 cup whole milk
In a small saucepan set over medium-highheat, bring the milk, cream, and sugar to a simmer together,heating just until bubbles appear around the edges of the liquid.
Remove the pan from the heat and add thecoarsely chopped bittersweet chocolate, stirring to melt it completely.If necessary return the pan to low heat while stirring constantlywith a wooden spoon until the chocolate is melted. The mixtureshould appear smooth, evenly colored and very warm.
Serve warm in demitasse or espresso coffeecups with softly whipped cream and a shake of cinnamon if desired.
1/3 cup heavy cream
1/4 cup granulated sugar
5 ounces bittersweet or semisweet chocolate, coarselychopped
Sweetened cream, softly whipped
Ground cinnamon, optional
Makes 4 servings.
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