Café Angelina’s Hot Chocolate
Transport yourself to Paris with this Cafe Angelina’s Chocolat L’Africain - Thick Hot Chocolate recipe that is dessert in a cup! Served perfectly in an espresso sized cup, a little goes a long way!
Servings 4 espresso size cups
Calories 356kcal
Ingredients
- 123 grams / ½ cup milk
- 120 grams / ½ cup heavy cream
- 30 grams / 2 tablespoons superfine/caster sugar
- 140 grams / 4.93 ounces dark chocolate finely chopped (see equipment section)
- ¼ teaspoon sea salt optional
- ¼ 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
Calories: 356kcal