French Chocolate

Preparation info

  • Difficulty


  • Makes


    servings in teacups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve in your prettiest teacups


  • ½ c. semisweet chocolate pieces
  • ½ c. light corn syrup
  • ¼ c. water
  • 1 tsp. vanilla
  • 1 pt. heavy cream
  • 2 qts. milk


  • In saucepan over low heat, stir chocolate pieces, corn syrup and water together until chocolate is melted. Pour into a small pitcher or cup, cover and chill until cool. Add vanilla.
  • In a large bowl, beat the cream, while gradually adding the chocolate mixture. (Using electric mixer at medium speed.) Continue beating until mixture just mounds; spoon fluffy chocolate whipped cream into a crystal serving bowl and refrigerate. (You can fix this in the morning for the afternoon tea, or an hour ahead.)
  • Just before serving, scald the milk and pour into a warmed serving pot. Place on tray with cups and saucers and crystal bowl of chocolate whipped cream.
  • To serve, spoon some of the whipped cream mixture into each cup; fill cups with hot milk. Let guests stir the two together before sipping.