Chocolat Chaud - (That's French for Hot Chocolate)

Now is the perfect time! It's starting to get cold, finally. Just the excuse I've been waiting for to enjoy a daily cup of hot chocolate. No, this is not the powdery stuff! This is thick, shiny, real. This is French. This is from Angelina. This is probably the world's most famous hot chocolate.

Angelina was opened in 1903 by Antoine Rumpelmayer who named the café after his daughter-in-law. It is across the street from the Louvre, close to the Ritz and within sight of the Eiffel Tower. You can expect to wait a good while for a table. But it is worth it - even when the service can be, well, French.

Angelina's hot chocolate is so thick you almost have to cut it. It is served with sugar cubes, whipped cream and a glass of cold water, which can be helpful as a chaser to cut the richness. Do not count calories while drinking this!

Angelina's Hot Chocolate
Adapted from Jeremiah Tower Cooks : 250 Recipes from an American Master
Serves 1-4

1 cup heavy cream
115 grams best quality bittersweet or semisweet hot chocolate
1 tablespoon superfine sugar
pinch salt
1 cup milk

Finely chop the chocolate and melt in a double boiler with the cream, sugar and salt. Whisk together when the chocolate has melted and keep whisking for about 2 minutes.

The mixture can be stored in the refrigerator for up to a week.

Heat the milk over low to medium heat, being careful for it not to boil. Whisk the mixture into the milk and continue heating until hot. Again, be careful that it does not reach boil. Pour in a blender and blend for 30 seconds. Serve immediately in demitasse cups.

Drink slowly, preferably in front of the fireplace.

(This is not quite as rich as the hot chocolate I remember getting at Angelina's last time, but according to Jeremiah Tower, this is their recipe. I do think this is equally as good, if not better)

Angelina, 226 rue de Rivoli, 1st arrondissement, Métro: Tuilleries, +33 0142 608200

Comments

[Molly]

Welcome Smari! Glad to see you gave in - I hope you know what you are getting yourself into! Great photo too.

Did you write 1 cup of cream? Well of course it's good!!

[sam]

molly told me about your blog, so I came to say hi. I have dropped you in my rss reader and am looking forward to reading some of your future posts.

good luck!

toodle-pip,

sam

[Tim Jollymore]

I have yet to try the Chocolat Chaud because I am still building my fireplace in sweet anticipation. It is so cold in California, though, that I may have to assemble the ingredients immediately. Salut!

[Sue]

Finally, the secret recipe--is this what you served for us last year? Glad you're blogging--keep it up!

[Bjarki Reyr]

We Icelandic people really missed Smari´s cooking last christmas, but he has been passing on some recipes which I guess is second best. Although having the recipes doesn´t put the sweet stuff in my mouth, but you never know...