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 Ghirardelli.

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

I recently served this drink as a dessert in little espresso cups at a dinner party and my guests loved it. They appreciated the smaller portion after a rich meal. You can find inexpensive shot glasses and espresso cups at World Market.