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.”
2 1/2 ounces semi sweet chocolate
1/2 cup coffee
1/4 cup sugar
1/4 cup heavy cream, whipped
pinch of salt
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.