Chocolat chaud, our Paris-style made to order hot chocolate, is a go-to dessert at both Le Pichet and Cafe Presse (although it is definitely not just for dessert…makes a great pick me up in the middle of the afternoon as well). I learned the recipe during a very short stage I worked at a well known Paris chocolatier. The recipe is very simple, so the quality of the ingredients is front and center.
Ingredients
- 1/2oz bittersweet chocolate (best quality)
- 1/2oz unsweetened chocolate (best quality)
- 1 teaspoon cocoa powder
- 1/2 cup whole milk
- 1/2 cup heavy cream
- sugar (to taste)
Preparation
| 1. | Put the chocolate, cocoa, milk and cream into a small, heavy saucepan. Whisk well over high heat until it comes to a boil. Reduce heat and simmer, whisking constantly, until the chocolate has a thick, rich consistency. |
| 2. | If the chocolate is not sweet enough, add a bit of sugar then return to a boil, whisking all the time. Serve very hot in heated cups. Offer whipped cream and vanilla sable cookies on the side. |
Jim,
What kind of cream do you use for the whipped cream. It is nice and heavy and not too sweet. Thanks
We use regular heavy cream from a dairy near Carnation WA. The trick is to not over sweeten. I feel that whipped cream should task mostly of cream, not of sugar.