Parisian Warm Chocolate
This variation on hot chocolate is based on the one served in Paris at the famed Angelina's on the Rue de Rivoli. Ultra rich and not too sweet this chocolately concoction is best appreciated in small portions.
1 cup whole milk
1/3 cup heavy cream
1/4 cup granulated sugar
5 ounces bittersweet or semisweet chocolate, coarsely chopped
Sweetened cream, softly whipped
Ground cinnamon (optional)
- In a small saucepan set over medium-high heat, 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 the coarsely chopped bittersweet chocolate, stirring to melt it completely. If necessary return the pan to low heat while stirring constantly with a wooden spoon until the chocolate is melted. The mixture should appear smooth, evenly colored and very warm.
- Serve warm in demitasse or espresso coffee cups with softly whipped cream and a shake of cinnamon if desired.
Makes 4 servings.