FRENCH HOT CHOCOLATE

FRENCH HOT CHOCOLATE // THE KITCHY KITCHEN

I stumbled across this recipe for an especially elegant sounding hot chocolate in one of my favorite vintage cookbooks, The Gold Cookbook by Louis P. DeGouy, 1947. I love the idea of having hot chocolate ready to go at a moment’s notice, and discovered that this mix makes a delicious hot fudge sauce as well. I keep a big jar of it in my fridge when I know company is coming over in the cold weather months, as a zero-effort last minute sweet. Try a spoonful in your coffee to create a mocha, it’s wonderful!

From Louis P. DeGouy:

“This is especially suitable for entertaining when the serving is done by the hostess at such parties as bridge, luncheon, afternoon tea, or after-theatre parties. Accompaniments or escortes should be light and dainty, thin bread and butter sandwiches, unsweetened wafers, lady fingers, and sponge drops.”

FRENCH HOT CHOCOLATE // THE KITCHY KITCHEN

FRENCH HOT CHOCOLATE // THE KITCHY KITCHEN

FRENCH HOT CHOCOLATE // THE KITCHY KITCHEN

FRENCH HOT CHOCOLATE // THE KITCHY KITCHEN

INGREDIENTS:

2 1/2 ounces semi sweet chocolate

1/2 cup coffee

1/4 cup sugar

1/4 cup heavy cream, whipped

pinch of salt

DIRECTIONS:

Combine chocolate, coffee, sugar and salt, over a double boiler and bring to a boil.

Remove from heat and stir, then return to double boiler. Do this four times, stirring constantly.  Cool completely.

Fold in whipped cream. Chill completely.

To serve, put a tablespoon of chocolate mixture in a cup, pour over scalded milk, and stir to enjoy.