Real Hot Chocolate

Heibe Schokolade Mit Schlagobers

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Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

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For a intensely chocolate liquid experience, use high-quality bittersweet chocolate. Hot water helps the flavor blossom. And whipped cream is not an option, but a must.


  • 2 ounces bittersweet chocolate, finely chopped
  • ΒΌ cup hot water
  • 2 teaspoons sugar
  • 1 cup hot milk
  • A dollop of Sweetened Whipped Cream, for garnish


Melt the chocolate in the water in the top part of a double boiler over simmering water. Transfer to a blender, add the sugar, and turn on the machine. Slowly add the hot milk through the feed tube. Pour into a warmed cup and serve hot, with a dollop of whipped cream.

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