Hot Chocolate

This chocolate is served at Angelina in Paris, on the rue de Rivoli around the corner from the Place Vend么me and the Ritz. It is divine.


  • 1 cup heavy cream
  • 4 ounces very best quality bittersweet chocolate
  • 1 tablespoon superfine sugar
  • pinch salt
  • 1 cup milk


Put the cream, chocolate, sugar, and salt in a metal bowl set over barely simmering water.

When the cream is hot to the touch (but never boiling), gently whisk the chocolate into the cream until it is thoroughly mixed. Take the bowl off the heat and whisk the mixture for 2 to 3 minutes.

The mixture can be stored covered in the refrigerator for up to a week, but don鈥檛 add the milk until ready to serve. Then heat the milk (without boiling) and whisk in the chocolate mixture until it is hot and frothy. Serve immediately in demitasse cups.