Prep 15 mins
Cook 5 mins
This recipe is adapted from one in the wonderful French culinary encyclopedia, "Larousse Gastronomique." It is delicious and pretty to look at.
- 3 cups milk, divided
- 7 ounces dark chocolate or 7 ounces semisweet chocolate or 7 ounces milk chocolate or 7 ounces bittersweet chocolate or 7 ounces German chocolate
- 1 tablespoon white sugar
- 1⁄3 cup whipping cream, very cold (also known as heavy cream)
- 1 teaspoon vanilla
- 2 tablespoons confectioners' sugar
- Melt together over low heat just 1 cup of the milk with all the chocolate. Bring to a slow, rolling boil.
- While the mixture is boiling, use a separate saucepan to heat the rest of the milk with the white sugar. Whisk it for several minutes or until the sugar has dissolved. Combine with chocolate mixture and keep on medium heat.
- On high speed, beat together the whipping cream and vanilla. Beat in the confectioners' sugar, and continue beating briefly just until the whipped cream forms soft peaks.
- Remove the chocolate from the heat, and divide into cups. Top each cup with a generous dollop of whipped cream and serve. Enjoy!
- Makes about 4 cups, to serve 4 to 6.
Delicious! I accidently bought long life cream so it didn't whip hahaha, but just the chocolate part was amazing. Made for My Food Odyssey.
Very good. Very rich. Reminds me of hot chocolates I have had in Europe.
I'm so happy that I didn't resist this divine mug of pure joy. I used bittersweet chocolate and Splenda for the sugar. It's hot. deeply chocolate and has outstanding body (not thin as water!). I could enjoy this without the cream and lower the calorie/fat content and I plan to do that very soon :D