There’s no doubt that cold weather is a good excuse for making this delectable treat. And if you have ever visited Angelina in Paris and tasted their hot chocolate, you know what I mean when I say a little goes a long way. It is the thickest, sweetest and richest hot chocolate I’ve ever enjoyed. But while it’s fun to taste it in Paris, my preferences lean more bittersweet and lighter in texture.

When shopping for ingredients, look for good-quality chocolate and cocoa. I prefer Valrhona or Guittard chocolate. Finding sweetened cocoa can be a bit of a challenge. I use Ghiradelli.

What makes this drink so special is the chocolate whipped cream that crowns the creamy chocolate beverage. For a richer hot chocolate, you can substitute half and half or cream for the whole milk. Use a microplaner or grater to grate the bittersweet chocolate for the garnish.

This hot chocolate is meant to be enjoyed as dessert in little espresso cups. You can find inexpensive shot glasses and espresso cups at World Market. Of course, you can multiply this recipe for larger cups, but recently I served this drink as a dessert in small espresso cups at a dinner party and my guests loved it. They appreciated the small portion with big flavor after a rich meal.

Hot Chocolate with Chocolate Whipped Cream

Serves 4

Note: An important cooking tip is to whisk the hot chocolate to create a froth.

For the Chocolate Whipped Cream:

1/2 cup chilled heavy whipping cream

1 teaspoon sweetened cocoa powder

Grated bittersweet chocolate, for garnish

For the hot chocolate:

1 tablespoon sweetened cocoa powder

3/4 ounce bittersweet chocolate (70% to 75% cacao), chopped

Pinch kosher salt

1 cup whole milk or half and half

1. Beat together the cream and cocoa powder in a chilled bowl with an electric mixer or whisk until soft peaks form. Reserve.

2. In a small heavy saucepan combine the cocoa powder, chopped chocolate, salt and milk. Place mixture over medium heat, whisking gently. Once the chocolate melts and cocoa dissolves, raise the heat to medium high; whisk more vigorously to form froth on surface. When mixture bubbles around edges and seems ready to boil, remove from heat. Do not let it boil.

3. Ladle into four espresso cups. With a spoon place a dollop of the chocolate whipped cream and grated bittersweet chocolate on top of each cup. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.