Viennese Hot Chocolate
This recipe is adapted from one in the wonderful French culinary encyclopedia, "Larousse Gastronomique." It is delicious and pretty to look at.
- Ready In:
- 3 cups milk, divided
- 7 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.
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Fabulous divine hot beverage! Sharon you never fail me with your recipes! :) I loved the creaminess of the hot chocolate and the softness of the whipped cream. I used a combination of semi sweet and dark chocolates (had a bit leftover of each bar LOL). The vanilla in the cream then melts into the hot chocolate and just adds to the wonderful overall flavor. I made this after a long weekend of Christmas shopping and decorating and it was a treat for the whole family and well worth the bit of time. So glad I tagged this recipe in 123 Hits!! Thanks friend for sharing! :)