This Cafรฉ Angelinaโs Hot Chocolate recipe includes milk, heavy cream and chocolate for a thick and indulgent hot chocolate that will quickly transport you to Paris.
Table of Contents
This drink is so thick you feel youโre drinking liquid chocolate and itโs this way because it has really chocolate melted through minimal cream and milk. This Angelina Paris cafe hot chocolate is also so thick that when it cools its basically chocolate pudding without cornstarch or flour in sight thanks to that cream so is this also perfect cold!
Ingredients and substitutions for Cafรฉ Angelinaโs Hot Chocolate
- Cream: Heavy cream was used here thanks to being super thick and more luxurious but pouring cream would be perfect as well.
- Milk: Full fat dairy milk was used here and you could substitute with non dairy milk or skim milk
- Chocolate: 56% dark chocolate was used here because this is less sweet and higher quality.
- Sugar: Superfine or caster sugar is used here because of how easily it dissolves and keeps our mixture smooth. The original recipe uses confectionerโs or icing sugar and
- Salt: Sea salt or kosher salt was used here, this gives the hot chocolate depth of flavor, but is completely optional.
See recipe card for quantities.
How to make Cafรฉ Angelinaโs Hot Chocolate:
Heat the dairy: Heat the milk, cream and sugar on medium heat, until bubbling start at the edges of your saucepan.
1
Add the chocolate: Remove from the heat and toss in the chocolate, whisking to melt.
Return to the heat: Whisk until no lumps of chocolate remain.
Pour: Into your serving cups.
2
Finish: Sprinkle a little salt over and a tablespoon of whipped cream, if you prefer.
Serve: Drink up!
FAQ's for the best Cafรฉ Angelinaโs Hot Chocolate
As this cools it will firm up to more of a pudding, so this is best made just prior to serving, though you could finely chop the chocolate well ahead and keep it covered in a container.
More hot drinks you'll enjoy
Cafรฉ Angelinaโs Hot Chocolate
Ingredients
- 123 grams / ยฝ cup milk
- 120 grams / ยฝ cup heavy cream
- 30 grams / 2 tablespoons superfine/caster sugar
- 140 grams / 4.93 ounces dark chocolate finely chopped (see equipment section)
- ยผ teaspoon sea salt optional
- ยผ cup soft peaks whipped cream optional
Instructions
- Place the milk, cream and sugar into a saucepan on medium heat, until bubbling start to form on the edges of your pan.
- Remove and decrease the temperature, add in the chocolate and whisk to melt.
- Return to the heat until the mixture is a beautiful chocolate color and no lumps of chocolate remain.
- Remove from the heat and pour into your serving cups.
- Sprinkle the salt over and top with a tablespoon of whipped cream, if your prefer.
- Drink up!
Notes
- Chocolate: 56% dark chocolate was used here because this is less sweet and higher quality.
- Cream: Heavy cream was used here thanks to being super thick and more luxurious but pouring cream would be perfect as well.
- Grater, peeler or mandolin: We need nice fine shards or pieces of chocolate here so one of these will help give you the nice fine pieces that will melt easily and swiftly!
- Best made fresh: As this cools it will firm up to more of a pudding, so this is best made just prior to serving, though you could finely chop the chocolate well ahead and keep it covered in a container.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Rina
What is the salt used for? It's in the list of ingredients but not included in any of the steps.
Sylvie Taylor
Hi Rina, apologies for that error, the salt is an optional ingredient and the recipe has been amended to include it. Thanks for mentioning and hope you enjoy it!