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Parisian Hot Chocolate: Submitted by: Robert Losee | Date Added: 13 Sep 2011
Listed in: Beverages

1 cup whole milk
13 cup heavy cream
5 ounces bittersweet chocolate coarsely chopped
whipped cream

Cooking Instructions

1) In a small saucepan set over medium-high heat, bring the milk and cream to a simmer, heating just until bubbles appear around the edges of the liquid.

2) Remove pan from heat and add the chopped chocolate, stirring to melt completely. If necessary, return pan to low heat while stirring constantly with wooden spoon until chocolate is melted. It should appear smooth and evenly colored.

3) Serve warm in demitasse or espresso cups, garnished with a dollop of softly whipped cream or ground cinnamon.

NOTE: An adaptation of Paris's Angelina's on Rue de Rivoli.

To make it like Vianne in "Chocolat" sprinkle a dash of chile powder on top.

For the hot chocolate drink said to be served to the court audience during a performance of "Mozart au chocolate," after the chocolate has thickened, stir in 2 teaspoons of dark rum and a shot or about 1 ounces of brewed dark coffee.

If you like your drink sweeter, dissolve cup sugar in the first step, along with the milk and cream.

Robert Losee

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