This week where I live in Ontario has been cold and in Canada generally the temperatures in many parts have been colder than normal so cuddle up with a mug full of Hot Chocolate. Using the dark chocolate left in the Christmas candy dish or the second recipe using unsweetened cocoa enjoy making this family favorite from scratch- and be creative, melt in a left over candy cane for a peppermint taste, or use chocolate bars with added caramel? Have fun and stay warm!
French Hot Chocolate
The most decadent dark hot chocolate recipe that tastes just like the French hot chocolate found in Paris cafés. Intense, rich, and absolute heaven for any chocolate lover. Recipe based off of the famous Café Angelina in Paris.
PREP:3minutes mins
COOK:5minutes mins
TOTAL:8minutes mins
SERVINGS: 2 large, intense cups or 4 smaller ones
Ingredients
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- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons powdered sugar
- 1/2 teaspoon espresso powder optional, but delicious for intensifying chocolate flavor
- 8 ounces bittersweet chocolate at least 70%, chopped*
- Giant bowl of whipped cream for serving
Instructions
- In a medium saucepan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around the edges. Do not allow the mixture to boil.
- Remove from saucepan from the heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream
Ingredients
2 tablespoons unsweetened cocoa powder
1 to 2 tablespoons sugar (depending on how sweet you like it)
Pinch of salt
1 cup milk or any combination of milk, half-and-half, or cream
¼ teaspoon vanilla extract
- Step 1
Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
Step 2
If you like it frothy, blend it in the blender.
Step 3
This recipe multiplies easily. When you get up to a quart of milk, use ¼ teaspoon salt.
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