Parisian Hot Chocolate (Le Chocolat Chaud)
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Parisian hot chocolate is luxuriously thick, smooth, creamy and flavorful. It’s like drinking hot molten chocolate and simply no other hot chocolate can compare!
After a long Winter walk through the streets of Paris, you slip into a nearby cafe to warm up.
Rubbing your cold hands together you order chocolat chaud and before long you’re gripping a hot cup between your chilled palms and fingers.
You slowly take a sip and feel the richness of creamy chocolate fill your mouth. You close your eyes and swallow, savoring every moment of the experience. The ritual is repeated until your mug is empty.
You button your coat, turn up the collar and tie your scarf. The City awaits…
What is Parisian Hot Chocolate?
If you’re a chocolate lover there are two things you have to try that, in my opinion, are the ultimate chocolate experiences: Pot de Crème (one of my all-time favorite indulgences) and Parisian hot chocolate.
Luxuriously thick and phenomenally rich without being overly sweet, the Parisians know how to make hot chocolate. And you can easily make it in your own kitchen to satisfy the craving when it strikes.
French hot chocolate doesn’t have nearly as much sugar as typical hot chocolate. In fact, you have full control over the sugar depending on what kind of chocolate you use and how much (if any) sugar you add. Instead of the overly sweet stuff most of us our used to, in Parisian hot chocolate the focus is the chocolate itself. And too much sugar is more of a distraction than anything. Understandably, the quality of the chocolate you choose is key. Choose a good dark or bittersweet chocolate (at least 70%) – it’s lower in sugar and the bitterness will be tempered by the natural sweetness of the milk.
Parisians typically don’t use cream, only milk, as the hot chocolate is very rich and creamy without it. With some milk, just a touch of sugar if desired, and top quality chocolate, you’ll be able to experience the full range of the chocolate’s amazing flavor notes.
Parisian Hot Chocolate Recipe
Let’s get started!
In a medium saucepan, heat the milk until it’s hot and bubbles appear.
Add salt and the finely chopped dark chocolate and whisk until dissolved and smooth. Bring the hot chocolate to a very low simmer, whisking continuously, and simmer for about 3 minutes (this will thicken it). Stir in the salt and brown sugar if desired and whisk until smooth. For an even thicker result, make the hot chocolate ahead of time, let it cool and then reheat when ready to serve.
Pour into cups and serve with a dollop of whipped cream if desired.
Your French hot chocolate is ready, just the way they enjoy it in Paris!
Enjoy!
Be sure to also try our Colonial Hot Chocolate for an 18th century hot chocolate drinking experience!
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Parisian Hot Chocolate (Le Chocolate Chaud)
Ingredients
- 2 cups whole milk
- 6 ounces top quality dark or bittersweet chocolate (at least 70%)) , chopped finely
- 1-2 tablespoons brown sugar (optional and according to taste)
- tiny pinch of sea salt
- whipped cream for serving (optional)
Instructions
- In a medium saucepan, heat the milk until it's hot and bubbles appear. Add salt and the finely chopped dark chocolate and whisk until dissolved and smooth. Bring the hot chocolate to a very low simmer, whisking continuously, and simmer for about 3 minutes (this will thicken it). Stir in the brown sugar if desired and whisk until smooth. Pour into cups and serve with a dollop of whipped cream if desired.
- Note: For an even thicker result, make the hot chocolate ahead of time, let it cool and then reheat when ready to serve.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
A party pooper at every turn…but…I want to make this more than occasionally and whole milk just isn’t on my dietary list any longer. Don’t get me wrong, I will indulge as written but only when my quiet angel voice is out-shouted by my much louder devil voice. 😉
Has anyone tried this using lowfat dairy or soy, almond or any other non-dairy product?
Thanks and keep up the superb newsletter/blog!
HAPPY NEW YEAR!!
Hi Sharon, yes you can use low fat or alternative milk. But I INSIST that you read up on the latest medical research about fat :) The fat myth has been completely debunked for several years now. And just recently the most comprehensive study every done on the subject was completed. In short, those who eat more fat live longer. Those who eat more carbs die sooner. Fat, good fats, are GOOD for you. Here are three articles on my blog you can read but you can find many more online: https://www.daringgourmet.com/dr-killebrew-the-truth-about-full-fat-dairy/
https://www.daringgourmet.com/a-comprehensive-guide-to-cooking-oils-the-good-the-bad-and-the-ugly/
https://www.daringgourmet.com/how-to-render-lard-and-why-you-should-use-it/
Don’t keep depriving yourself of the good stuff based on old and misinformed medical science. Be good to yourself :) Happy New Year!
Hi Kimberly. Thanks for the info. I have been aware of studies and reports on fat for quite some time now. I am a woman ‘of age’ so, in my lifetime, studies have gone this way and back that way on many foods (eggs, coffee, etc.) more times than I care to think about. Unfortunately at times I have a difficult time digesting full fat dairy. That doesn’t stop me from indulging every now and then. One of those upcoming indulgences will include this luscious recipe.
Hi Sharon, I hope you took my comment in the light-hearted and good-humored manner it was intended :) Difficulty digesting full-fat dairy is another matter altogether. I’m glad you’re able to indulge from time to time – hopefully without too much discomfort. Warmest regards, Kimberly
Hi Kimberly. Thanks for your kind and thoughtful reply. I have to admit your original response (and then another member’s, what I took as rude, response) didn’t come off in the manner that was intended. It’s just like daily life… when people slow down and communicate they can then step in and understand rather than attack the trials and tribulations others go through.
Thanks again for following up… Happy 2019… and, most importantly, NAMASTE
Hi Sharon, I’m so glad that misunderstanding has been clarified. Thank you and happy cooking!
Sounds delicious, I wonder if I would ever drink something so rich? I might give it a try on my next birthday.
You seem to have added salt twice – once with the chocolate and then again with the sugar.
Fortunately this is the sort of richness that doesn’t equate to high sugar :) It is very rich and here at home I actually serve it in small espresso cups (3 ounces) and like to take my time savoring it very slowly.
As always, thanks for catching the typo, Toffeeapple :)
This chocolate drink is amazing!!! It warms you up right away and tastes so good!
This is seriously making me hungry!
Yum!!! A nice big cup of this hot chocolate would be amazing right now.
So creamy and rich. Yum!
I love how simple this recipe is! YUM!
My family really enjoyed this! Thanks for the recipe!