Two Hot Chocolates: Hot chocolate a l’ancienne

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About


  • 160 g good quality dark chocolate (61% cocoa solids), broken into pieces, plus a little extra for grating
  • A small pinch of salt


First make the whipped cream topping. Chill the bowl in which you are going to whip the cream, then add the crème fraîche or double cream, milk and sugar. Beat with an electric hand whisk until stiff, but do not overbeat or it will turn into butter. Chill until you are ready to serve the hot chocolate.

Place the chocolate in a heavy-based saucepan with the salt and water. Melt the choco