Angelina’s Paris Hot Chocolate Recipe (Thick & Creamy)
A luxurious Parisian‑style hot chocolate inspired by the famous Angelina tearoom. Made with rich dark chocolate, warm milk, and topped with fresh whipped cream, this decadent drink is smooth, velvety, and perfect for cozy winter days.
Equipment
- Medium‑sized saucepan
- Whisk
- Heat‑resistant spatula (optional, for stirring chocolate)
- Measuring cups & spoons
- Two serving cups or mugs
- Hand mixer or whisk (for whipped cream)
- Mixing bowl (for whipped cream)
Ingredients
For the Hot Chocolate
- 2 cups whole milk
- 3.5 oz (100g) high-quality dark chocolate (70% cocoa content or more), finely chopped
- 2 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup heavy cream
For the Whipped Cream Topping
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare Equipment: Gather a medium saucepan, whisk, two mugs, and a hand mixer or whisk for the cream.
- Heat the Milk: Warm 2 cups of whole milk in the saucepan over medium‑low heat until steaming (about 150°F / 65°C). Do not boil.
- Melt the Chocolate: Remove from heat, add finely chopped dark chocolate, and stir until smooth and fully melted.
- Sweeten & Enrich: Whisk in sugar, cocoa powder, and ¼ cup heavy cream. Return to low heat, whisking until dissolved and silky.
- Whip the Cream: In a bowl, beat ½ cup heavy cream with powdered sugar and vanilla until soft peaks form.
- Serve & Enjoy: Pour hot chocolate into mugs, top with whipped cream, and garnish with cocoa powder or grated chocolate if desired.
