I am told Spring has sprung as of last Tuesday, but with the weird weather we are having you could not make a bet on it and feel secure that your odds would be favorable in Vegas. We had some sun (although you still had to wear a coat cuz it was cold), a bit of rain, a bit of sleet, a bit of hale, and oh yes, we also got a light dusting of snow. Really, in March?? So feeling chilly, and wanting to drink something cozy, I needed a good cup of hot chocolate. Not the kind I make late at night using Ghiradelli, the cocoa I grew up with (which by the way, is one of the best “off the shelf” cocoa you can find.) Nope, I wanted what I consider THE BEST cup of hot chocolate in the world, and that is only found at Angelina’s in Paris, or so I was told about 10 years go. While traveling on business I was repeatedly told that our hotel was located near Angelina’s and that I should walk over there and experience the best that Paris, albeit the world, had to offer in superb hot chocolate. Well, they were right, the 7 block walk was worth it, and Angelina’s hot chocolate is truly divine! Recently I was surfing the net to find a photo of Angelina’s to post onto my Pinterest, and found a recipe that several sources identified as THE recipe. So I made it yesterday. And you know how when you remember something vividly, and then you finally have it again after many years, and it just doesn’t quite taste the same and you end up disappointed? Guess what, not what happened yesterday – it was good!!!! Made some slight changes as it was a little too chocolaty that early in the morning but you will get the idea. And if you go to Paris, stop by Angelina’s and experience it for yourself – you won’t be sorry!
1-2/3 cups whole milk
1/3 cup heavy cream
2 tsp powdered sugar
4 oz bittersweet chocolate (70% cacao)
1 small baguette
2 Tbl granulated sugar
2 tsp cinnamon
2 Tbl melted butter
Sliced almonds (optional)
Chop the chocolate into small chunks so it will easily melt. In a heavy saucepan bring the milk, heavy cream and powdered sugar to a boil. Take off the stove and add your chunks of chocolate and then re-heat up again – pour in your cups and serve.
This is your basic cinnamon toast recipe. Cut your baguette into small slices and toast one side under the broiler. Mix the sugar and cinnamon in a small cup. Brush the uncooked side of the toast with melted butter, sprinkle the cinnamon/sugar mixture, and top with 3 slices of almond. Sprinkle a bit more of the melted butter on top and back under the broiler till they are brown and bubbly.
Note that this hot chocolate is very creamy, very chocolaty, and a bit on the thick side – you will need a spoon at times and of course this is where your cinnamon crostini will come in handy – as they make great “dunkers”!
Serves: 2 cups of hot chocolate and 10 crostini