February 4th, 2008
|03:01 pm - The theme|
for tomorrow's women's group meeting is Mexico, where the original recipe for hot chocolate is to be found. It is also Shrove Tuesday (Mardis Gras), and some group members will be giving things up for Lent. So I am taking some chocolate and a recipe along to the meeting.
Angelina’s Hot Chocolate
The Angelina Cafe in Paris, open since 1903, serves a thick hot chocolate version in demitasse cups with a tiny dollop of mascarpone and whipped cream. They are famous for making hot chocolate from melted chocolate bars. It is incredibly easy to prepare by mixing chocolate shavings with hot water. You can serve it in small cups or in 17th-century style chocolate pots and demitasse cups such as those sold in gourmet shops.
- Makes 4 servings.
Angelina's Hot Chocolate Recipe
- 6 ounces fine-quality semisweet or bittersweet chocolate, chopped
- 1/4 cup water, room temperature
- 3 tablespoons hot water
- 3 cups hot milk, divided
- Sugar to taste
Whipped cream, if desired - or froth the milk in a frother.>
In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth. Remove top of double boiler pan from heat. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls; add to taste.