Paris Hot Chocolate (Angelina Cafe Copycat)
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Dessert
Ingredients
Scale
- ¾ cup of milk (about 180g)
- 1 cup of cream (about 240g)
- 2 tablespoons of powdered sugar
- ½ teaspoon of espresso powder
- 8 ounces of high-quality dark chocolate (about 226g, chopped or in chips, with 60-70% cocoa)
Instructions
- In a nonstick saucepan, toss in all the ingredients and give it a good stir.
- Set the pan over medium-low heat. Grab a spatula and keep stirring and cooking for around 5-7 minutes. Your goal is to see that chocolate fully melt and the mixture come to a boil.
- Once it’s done, take it off the heat. Serve it piping hot, preferably with a dollop of plain whipped cream and a fresh croissant!
