Chocolat L Ancienne Hot Chocolate Recipes

CHOCOLAT à L'ANCIENNE (HOT CHOCOLATE)

Chocolat à L'ancienne (Hot Chocolate) image

From FamousFrenchDesserts.com. "Tastes amazing, feels amazing." Traditional French serving ideas: For breakfast serve in a bowl for dipping your toast into or for afternoon tea with French pastries or truffles Posted for ZWT 5.

Provided by Tinkerbell

Categories Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

28 ounces whole milk
7 ounces unsweetened baking chocolate, chopped into small pieces
1 cup creme fraiche (or heavy cream)
1/3 cup sugar
1 pinch vanilla powder (optional)
2 tablespoons cocoa powder (for garnish)
1 1/2 cups whipped cream (fresh or canned for garnish)

Steps:

Heat milk, cream & sugar over low flame. Bring to simmer but do not let it boil.
Remove from heat and add chocolate and vanilla. Stir until chocolate melts and mixture is smooth.
Pour into mugs and serve with whipped cream & a sprinkle of powdered cocoa.
Voilà!

Nutrition Facts : Calories 709.9, Fat 60.1, SaturatedFat 37, Cholesterol 119.5, Sodium 154.5, Carbohydrate 47.5, Fiber 9.1, Sugar 29.6, Protein 15.5

OLD-FASHIONED HOT CHOCOLATE

Old-Fashioned Hot Chocolate image

I "lifted" this recipe for Le Chocolat Chaud a l'Ancienne from an old chocolate blog and it's intro reads: For a short period, Starbucks offered a premium hot chocolate beverage called Chantico. It was the best hot chocolate drink that could be bought: it was an intense rich chocolate beverage, coming in a tiny cup and enough to fill you up. Sadly, not enough people bought it and it was discontinued. But I've found a good recipe on this site and adapted it a little bit for my tastes, and let me tell you, the result is amazing. If you decide to make this on a cold wintry December night, just don't try to drink too much - it's very rich!

Provided by Annacia

Categories Beverages

Time 19m

Yield 4 small servings

Number Of Ingredients 12

Ingredients

1 1/2 cups whole milk
2 1/4 teaspoons cornstarch
1 pinch salt
1 teaspoon vanilla
1 pinch chili powder or 1 pinch cayenne, for mystery
4 tablespoons skim milk
4 semi-sweet chocolate baking squares, grated or 9 tablespoons dark cocoa
3 tablespoons unsalted butter
sugar, to taste
1 -2 teaspoon of a sweet liqueur, adding it with the vanilla (such as dark rum or Grand Marnier) (optional)
2 tablespoons ginger syrup (optional)
unsweetened whipped cream (optional) or lightly sweetened whipped cream, as a garnish (optional)

Steps:

IF USING CHOCOLATE:.
Grate chocolate (manually or in food processor fitted with steel blades). Add in corn starch, sugar, and salt.
IF USING COCOA:.
Mix solid ingredients, butter, and a little warmed milk to make a smooth paste; add remaining milk.
In a one-quart, heavy-bottomed, non-aluminum saucepan, heat milk over medium low heat, stirring often with small whisk, until it is steaming hot. Carefully add chocolate mixture.
Continue cooking mixture, stirring almost constantly with whisk and scraping bottom and sides of pot with heat resistant spatula frequently. Mixture will steam for several (15-20) minutes before coming to a boil, and will thicken slightly.
When mixture boils, continue cooking and stirring for only 30 to 45 seconds.
Remove from heat; whisk in vanilla, sugar (as much as you want) and any optional ingredients.
TO SERVE:.
Divide among small 4 cups or mugs, and mix 1 tablespoon of skim milk in each mug to achieve desired consistency; you may need to warm in microwave once skim is added.

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