Denseman on the Rattis

Formerly known as the Widmann Blog


French hot chocolate à l’américaine

hot chocolate re-creation
Originally uploaded by leiabox

The kids wanted a cup of hot chocolate yesterday, and wanting to try out a new recipe, I opened my well-used copy of The New Joy of Cooking (which I normally rely on for American pancakes and that sort of things).

It had three recipes to choose from: American, French and Italian.

Charlotte opted for the French one, and that turned out to be a good choice, it was lovely, thick and creamy.

I modified the amounts a bit and made some optional choices, so here is what I did, not a verbatim copy of the recipe:

Bring 165ml of whipping cream to a boil, remove from the heat and whisk in one plate (150g) of plain chocolate, broken into pieces. Whisk it well. (The recipe states you should strain it through a sieve at this stage, but there was no need.)

Now add equal amounts (about 250ml) of milk, and return to the heat until warm but not boiling.

Add 2tsp Kahlúa, pour into cups and top with marshmallows.

Especially the marshmallow bit doesn’t strike me as being particularly French, but it was lovely!

4 thoughts on “French hot chocolate à l’américaine

  • Vil det sige, at du hældte Kahlúa i ungerne? Så tror jeg da, at de syntes om det 😉

    Hvad med de andre opskrifter?

    Brugte I mælke- eller mærk chokolade i øvrigt?

  • Det meste af alkoholen fordampede vel.
    Prøvede ogsaa den italienske (med maizena) – Phyllis foretrak den, men vi andre ku’ bedre li’ den franske.
    Mørk chokolade.

  • maizena??? Du mener majsmelsstivelse til at jævne sovs med??????

    Alkoholen fordamper v. ca 70°C, så hvis drikken er derover i længere tid, så ja ,)

    Hvad med tradtionel dansk varm kakao med kakaopulver, sukker og sødmælk og flødeskum til?

  • Ja, maizena. 🙂
    Dansk kakao er noget tyndt sjask i forhold til den franske!


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