Dark Chocolate Raspberry Hot Cocoa to Melt Winter Away

dark chocolate hot cocoa

This simple hot cocoa (or, chocolat chaud as they say in French) recipe is calling all CHOCOLATE LOVERS! It’s been a few years, but I went to Paris with one of my dearest friends; she is the sister I never had.  She is tenacious, in the best way possible, in doing her homework when traveling. A planner through and through, creating a daily itinerary with locations pre-mapped so that we can maximize our experience based on our location. I am the beneficiary of her skill. Her travel itineraries are like a ‘fortune map’ for me filled with memorable experiences, surprises and fun facts that she’s collected in her planning journey.

One of her discoveries delivered us for a sight seeing break to a famous café called Angelina’s which is near the Louvre, known for their hot chocolate & desserts. And, that was the plan… ‘to sip hot cocoa at Angelina’s‘.  It was by far the most decadent cup of hot chocolate I have ever sipped. ‘Rich‘ in every sense of the word in relation to chocolate that your palate can imagine.

As I was working on Valentine’s recipes, this entire experience flashed into my mind & I couldn’t resist a sip of a decadent hot cocoa to share.  Check out how easy this is to make.  But don’t be fooled by it’s simplicity; it’s rich in flavor & will melt a winter day away. If you are  cooking with kids, this is a terrific recipe to make with them filled with many lessons: the importance of temperatures, the magic of extracts & safety in the kitchen.

Relax, enjoy the sips & ‘bon appetit‘…

Dark Chocolate Raspberry Hot Cocoa by Jodie Fitz

2 cups milk (I used 2 % you can use your favorite)

3/4 cup dark chocolate morsels (I LOVE all of the options in the baking aisle. It makes life so much easier)

1 teaspoon of raspberry extract (extracts are the flavor of life – haha)

Warm the milk over a low heat (never high, it will scald the milk & you won’t like your hot chocolate & I want you to like your hot chocolate).  

Add in the dark chocolate morsels & stir as they melt into the milk.  

Once the chocolate has fully melted, add in the raspberry extract.  Stir & serve…

QUESTIONS?

Can you use coconut milk when making this recipe? ABSOLUTELY! Go for it…

Can you use almond milk when making this recipe? CERTAINLY! Why not?

Want it even more decadent? Add an extra 1/4 cup of dark chocolate (it’s even more like Angelina’s).

What do they use in France? CREAM! But, I feel like I gained 5 pounds by simply saying that word… 

Note: Send me an email pic of your cup of dark chocolate raspberry hot cocoa or your favorite hot chocolate mix to info@jodiefitz.com. xo

 

14 Comments on “Dark Chocolate Raspberry Hot Cocoa to Melt Winter Away”

  1. Jodie, this recipe sounds so good, and I loved reading your memories of your visit to Angelina’s! I will have to look for it when I am next in Paris. I totally agree with you about extracts! Your Dark Chocolate Raspberry Hot Cocoa looks gorgeous too! Thank you so much for sharing it with the Hearth and Soul Link Party.

    1. THANK YOU – yes…definitely check it out. I still love laud ere more, but worth the visit still xo

    1. You can find it in the baking aisle with all of the other extracts (red dye free at health food stores).

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  3. Your Dark Chocolate Raspberry Hot Cocoa would be a very special treat! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen

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  5. Chocolate lovers would be in 7th heaven! And I sure do love raspberries. Thanks for sharing with SYC.
    hugs,
    Jann

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