The Creamy Hot Chocolate Recipe Inspired by Angelina Paris
Here's the ultra-comforting recipe you won't tire of this season.
Ingredients
- 55 cl (2 1/3 cups) whole milk
- 150 g (5.3 oz) dark chocolate, 70% cocoa or higher
- 200 g (3/4 cup) whipped cream
- 1 vanilla bean
Instructions
- Split the vanilla bean lengthwise and scrape out the seeds with a knife. Place both the seeds and the pod into the milk.
- In a saucepan, bring the milk with the vanilla to a boil. Cover and let it infuse for a few minutes. Then, remove the vanilla pod.
- Using a whisk, incorporate the 70% dark chocolate into the hot milk until fully melted and smooth.
- Depending on your taste, you can continue cooking the hot chocolate. The longer you cook it, the thicker and more velvety it will become.
- Pour the hot chocolate into your chosen cups or mugs. Serve with whipped cream on the side or on top.
Notes
To make 200g (about 1 cup) of whipped cream, you only need 100ml (about 1/2 cup) of heavy liquid cream. Whip the cream vigorously until soft peaks form, and it becomes light and fluffy.