Parisian Hot Cocoa
with french chantilly whipped cream
During the “Blizzard” Bowl on yesterday I posted how I was in search of the best hot cocoa. Even though I decided that the Moroccan Mint Hot Cocoa was my favorite, I did enjoy making and trying the other versions I found. Parisian Hot Cocoa was #2 on my to do list of cocoas. I have never been to France, but I do enjoy French cuisine and desserts quite a lot. Madeleine’s and French Macaroons are two of my all time favorite cookies I like to nibble on after dinner with my coffee, so when I found this recipe for Parisian Hot Cocoa, I was quite excited. Like most French dishes, this is very lush and decadent. It has a thicker consistency compared to the other hot cocoa’s I tried; almost like drinking warm melted chocolate out of a cup. The recipe didn’t call for whipped cream, but what is a cup of hot cocoa without whipped cream? I decided to make a Chantilly cream, which is basically French whipped cream that has powdered sugar and vanilla bean blended into it. It’s optional to add in the brown sugar to the chocolate, but I liked the idea of trying something different so I opted to include it and I am glad I did. If anything it enhanced the chocolate taste without making it overly sweet. This is one drink that will surely turn any frown upside down. Enjoy!
Recipe was originally found on David Lebvitz website here: http://www.davidlebovitz.com/
Parisian Hot Cocoa
Ingredients: Yields 4 ‘Parisian-sized’ servings
- 2 c. Whole Milk
- 5 ounces Bittersweet Chocolate, (best-quality), finely chopped
- 2 tbsp. Light Brown Sugar
- 1 tsp. of cocoa powder for garnish
Chantilly Cream Ingredients:
- 1 c. heavy cream
- ½ tsp. vanilla extract or the seeds of 1 vanilla bean
- ½ c. powdered sugar
Directions:
- Heat the milk in a medium-sized saucepan.
- Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot. For a thick hot chocolate, cook at a very low boil for about 3 minutes, whisking constantly. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.
- Taste, and add brown sugar if desired.
- Serve warm with a dollop of Chantilly cream and a dusting of cocoa powder in coffee cups.
Directions for the Chantilly Cream
- Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until serving.