This Paris Hot Chocolate is not for the weak of heart - it is rich, thick, creamy, and sinfully chocolatey. This recipe is inspired by the famous Angelina café in Paris, which is famous for its Hot Chocolate served in a simple cup with whipped cream, and typically eaten with a fresh, flakey Croissant.
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THE STORY BEHIND THIS PARIS HOT CHOCOLATE
Now - I have to be honest, I have never been a big fan of Hot Chocolate. Normally, it feels a bit too sweet and watered down to me, and I have never understood the hype. However, when I recently went to Paris, I felt like I had to give Angelina's Hot Chocolate a try. Because Parisian desserts and delicacies have seldom disappointed me, and I figured at the very least I'd enjoy the croissant.
So when the Hot Chocolate arrived, I had low expectations. But the first sip truly blew me away. This Hot Chocolate was like none I had tried before. It was rich and thick, almost like a ganache, with a deep chocolatey flavor that was hard for a chocolate lover NOT to love. I think I literally groaned after the first sip. And I knew, instantly, that I had to figure out this recipe for myself (and you guys!)
HOW TO MAKE THE PARIS HOT CHOCOLATE
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Now, making this Hot Chocolate is awfully simple. All you need is milk, heavy cream, espresso powder, powdered sugar, and dark chocolate. You combine the ingredients in a nonstick saucepan, and stir over medium heat until the chocolate has fully melted.
The magic comes down to the ingredients and their quantities:
- Firstly, you need good quality dark chocolate. I know some people don't like dark chocolate, but Hot Chocolate is supposed to be.. chocolate, so there's no escaping it here. I opted for Ghirardelli's premium dark chocolate, but you can use any good quality brand like Lindt or Valrhona. Just make sure the chocolate is 60-70% cocoa, depending on your taste preferences.
- Secondly, don't skip the espresso powder. It's subtle, but it really complements the chocolate flavor and makes the whole experience that much better.
- Thirdly, let it be thick! This recipe makes for a thick, luscious Hot Chocolate, just like the one at Angelina. It's not meant to be gulped down in large quantities, it's more a dessert you sip and enjoy. So I recommend sticking to these quantities. However, if you really don't want it to be thick, the good thing is you can easily adjust the consistency by adding more milk
You can drink the hot chocolate as it, plain and yummy, or serve it with whipped cream and a croissant for the full Parisian experience!
And really, that's it!
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PARIS HOT CHOCOLATE (ANGELINA CAFE COPYCAT) RECIPE
- Total Time: 10 min
- Yield: 3-4 servings
Description
Inspired by the popular Angelina Cafe in Paris, this Hot Chocolate is ultra rich, thick, creamy and chocolatey
Ingredients
- ¾ cup milk (180g)
- 1 cup cream (240g)
- 2 tbsp powdered sugar
- ½ tsp espresso powder
- 8 oz good quality dark chocolate (226g); between 60-70% cocoa - chopped or chips
Instructions
- Combine all ingredients in a nonstick saucepan and stir
- Place the pan over medium-low heat, and use a spatula to stir and cook for ~5-7 minutes until the chocolate has fully melted and the mixture comes to a boil
- Remove from heat and serve while hot, ideally with some plain whipped cream and a fresh croissant!
- Prep Time: 1 min
- Cook Time: 5 min
- Category: Dessert
- Cuisine: French
CC says
So rich! Thanks for sharing Zoha
Zoha says
<3 you're welcome
Sushie says
I tried this recipe yesterday and came out so good. Just like the original one. Thank you for the recipe zoha. Ha ha ha now I don’t have to go to Paris or New York or order it from Goldbelly. I can make my own Angelina’s special hot chocolate.
Zoha says
SO glad you liked this!! It's def almost exactly as good so why not just make it at home 😉
Asma Amer says
Hi Zoha!
Can we use Cadbury dairy milk chocolate for this?
Zoha says
You can but it might be a bit too sweet! Up to you
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Shahanah says
Hello! This is so good, similar to Angelina's one. Last time I had Angelina's cold chocolate drink and it was delicious. Do you know if the same recipe can be used to do a cold version or should some items be modified?
Zoha says
Hmmm i am not sure, as this might become a bit too thick as it cools down. You might need to add more milk
Shirdha Bhojwani says
Hii can we skip espresso powder?
Samara says
What cream do you recommend? 35% or can be lower ?
Guneey says
That looks amazing?? The recipe mentions to use espresso powder. I don’t have that, but i have espresso pods for nespresso machine. Can i use brewed espresso coffee? And how much would be the quantity? Or any other substitute?
Zoha says
You can add a couple tablespoons of brewed espresso. It will change the consistency a bit but not significantly!
Zee says
I LOVED THIS SO MUCH
Zoha says
YAYYY!!!
Ankita N says
Came out great and very easy to make.
Zoha says
Thank you, Ankita!
Andrea says
Has anyone tried making this and keeping warm in a crockpot?
Tdc says
great stuff, used some espresso, but question, Is espresso powder the same as instant espresso?
Zoha says
Yes! interchangeable in recipes 🙂
Simran says
Do you use sweetened chocolate or semi-sweetened?