Name: Chocolat à L’ancienne
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ¾ oz (20 g) high-quality bittersweet (dark) chocolate; 6 oz (160 g) best-quality bittersweet (dark) chocolate, preferably with 61% cocoa solids; 2¼ cups (18 fl oz/500 ml) milk; ¼ cup (2 fl oz/50 ml) crème fraîche or heavy (double) cream; 2 tbsp glass dark rum; 1 demi-tasse cup (2 fl oz/50 ml) espresso coffee; small pinch of salt; 2 tbsp milk; 1 tbsp superfine (caster) sugar; 1½ tsp superfine (caster) sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chocolate

By Chantal Coady

Published 1993

About

The secret recipe of Rosa Cannabich, a contemporary of Mozart. This is a wonderfully unctuous drink, which I tasted recently. It was served to the “Court” audience in the inner sanctum during a performance called “Mozart au chocolat” by a troupe of French performers when they came to London. Mozart himself is reputed to have tasted this at Mannheim in 1778.

Ingredients

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Ingredients

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