My favourite hot chocolate is from a patisserie called Angelina in Paris. It is my yardstick for good hot chocolates and this one comes pretty close.

  • Serves

    0

    Makes 2 cups

  • Cook Time

    00 h 15 m

Ingredients

  • 150 gm dark chocolate, chopped
  • 125 ml milk
  • 100 ml fresh cream

Preparation

  1. In a medium-sized saucepan, bring the cream to a boil.
  2. Once it comes to a boil, tip in the chocolate. Stir until it boils, and the mixture is very smooth.
  3. Pour in the milk and let boil for just a minute more before you take the pan off the flame.
  4. Pour into mugs and top with marshmallows or whipped cream to serve. 
Written by

Pooja Dhingra

Pooja Dhingra, the head chef and founder of Le15 Patisserie, is Scroll Food’s Chef of the Month for November. Armed with a degree in hospitality from Cesar Ritz Colleges, Switzerland, and a Patisserie Diploma from Le Cordon Bleu, Chef Pooja returned home with the single goal of creating Parisian-style culinary experiences in India. Her success with Le15 Patisserie earned her the sobriquet ‘Macaron Queen of India’. Chef Pooja has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman and inspiration to young women. She was selected by Forbes India for their ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list.

See more by Pooja Dhingra