Angelina’s Tea Room and Café is a Parisian institution. First established in 1903 right near the Louvre and across from the beautiful Tuileries gardens, it was once a favorite of famous people like Audrey Hepburn and Coco Chanel and remains a favorite destination of visitors to Paris, famous or not.
Their signature hot chocolate is called chocolat L’African and is served on a silver tray with cream separate. It is what has made Angelina’s so famous over the years. You will be hard-pressed to get hot chocolate close to this good, anywhere. This recipe gets as close the original as a mere mortal could hope for.
This hot chocolate is so rich, especially when served with creamy whipped cream, that even small shortbread cookies might be pushing it.
Angelina’s Chocolat L’African – Thick Hot Chocolate
- Stand mixer or whisk
- Medium saucepan
- 2 cups Half and half
- 2 tsp Powdered sugar
- ½ tsp Espresso powder or 2 tbsp coffee
- 8 oz Bittersweet chocolate (70%+). Chopped or chips
- 1 cup Whipping or heavy cream
- 2 tbsp Sugar
- 1 tsp Vanilla extract
- In a medium saucepan over medium heat, whisk together the half-and-half, powdered sugar, and espresso powder (or dark coffee) until bubbles appear around the edges. Be careful not to boil!
- Remove from heat and stir in chocolate chips until melted. Serve warm topped with whipped cream or little marshmallows, if desired.
- Whipped Cream: Put stand mixer bowl and whisk attachment in freezer 30 minutes before using. Whip the cream, vanilla,. and sugar until it forms soft peaks. Serve next to hot chocolate so diner (drinker?) can as they please.