Decadent Delightful Hot Chocolate
February is Hot Chocolate Month.
As well as it should be. The weather is cold, bitter and snowy. A cup of melted chocolate with marshmallows sounds pretty good in the middle of all that.
Before Baby every February I would go with some friends a few times to a famous bakery and try out the different flavors. I highly recommend going as much as possible if you live in NYC!
Now that Hunny Bunny is here getting out for a cup of deliciousness is way more complicated.
So I will be celebrating Hot Chocolate Month this year by making my own.
I'll be doing a series of posts this month on great Hot Chocolate recipes perfect for lifting your winter blues!
My husband and I were lucky enough to visit Paris a few years ago. On our third day there we stumbled into Cafe Angelina for breakfast before going across the street to the Louvre.
That breakfast was so memorable because it is the best Hot Chocolate I've ever had!
Thick and velvety with a rich chocolate flavor. But not over the top. I could have (and regret not) had two pots of chocolate. The only other Hot Chocolate I've found that come close is here on Madison Avenue.
Luckily Cafe Angelina's recipe is pretty well known. So if you don't want to fly all the way to Paris for Hot Chocolate you can make some equally delicious at home.
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons heavy powdered sugar
- 1/2 teaspoon espresso powder (optional)
- 8 ounces bittersweet chocolate, at least 70%, chopped
1. In a medium saucepan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubble appear around edges. Do not allow the mixture to boil.
2. Remove from saucepan from 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 creme.
Cafe Angelina serves an incredibly thick Whip Cream with the Hot Chocolate. it's a great compliment and I highly recommend making this easy dish to accompany your beverage.
- 1 cup whipping creme
- 2 tablespoons sugar
- 1 teaspoon vanilla
Keep the whisk and bowl in the freezer for 20 minutes before preparing.
Combine the ingredients into a mixing bowl and whip using whisk or egg beater until the mixture is creamy thick and dense.
(If using an electric egg beater make sure to put the whisks in the freezer accordingly)