I hate to be such a Californian right now but this gloomy February weather has me cooped up by the fire in my bungalow. And by gloomy, I mean dark, rainy and 60 degrees. I’m sure my friends back on the East Coast would chew me out right now if they weren’t buried in their abysmal arctic tundra.
Needless to say it’s cold, and this is a recipe to enjoy when it’s cold.
This time last year, I was meandering the streets of Paris sightseeing and tasting the city to my heart’s content. My favorite stop on the foodie tour was Angelina’s cafe, the chocolat chaud was a decadent retreat from the frigid winter outside. Sitting in this lavish, gilded cafe; I quickly learned that you haven’t tasted true hot chocolate until you go to France.
French hot chocolate (or chocolat chaud) is thick and decadent; and coats your throat like some sort of warm elixir. The best part is, it’s very easy to make at home with high quality chocolate and a blender or hand mixer. I have a feeling you’ll be tossing your Swiss Miss soon enough. Enjoy!
French Hot Chocolate
- 3 cups whole milk
- 1/3 cup water
- 1/3 cup sugar
- 6 oz high quality dark or bittersweet chocolate such as Valrhona brand, finely chopped.
In a small pot, bring milk, water and sugar to just a boil over low heat. Remove the pan from heat and whisk in the chopped chocolate. Using a hand blender*, blend hot chocolate for 1 minute, until frothy. Serve immediately with fresh whipped cream.
*If you do not have a hand blender, carefully pour the hot chocolate into a blender and blend for 1 minute.
Adapted from Dorie Greenspan’s Paris Sweets