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!
Why is it that letting the hot chocolate cool and reheating it will make it thicker? I’m just curious. Thank you!
Hi Marta, I can’t explain the science behind it but if you try you’ll see what I mean! :)
Retrogradation of starch contained in cocoa.
Water also evaporates when it’s cold
I added 2 tsp of corn starch and loved the way it thickened up
Hello! I was just wondering, have you ever tried this recipe with milk chocolate instead of dark chocolate? Not a fan of dark chocolate on its own myself, wondering if it’d turn out as nicely? I’m also thinking of my favourite chocolate, delicious chocolate oranges, and wondering how a version of this with dark chocolate and orange zest would turn out, sounds amazing to me! Just found your site, can’t wait to try some of your amazing looking recipes!
Thank you, Angela! Yes, you can use milk chocolate if you prefer and I don’t you can ever go wrong with the orange-chocolate flavor combo :)
So, I tried this recipe today. Yummy!! My entire family gave it 5 stars. Thick, chocolately, decadent and satisfying. I made it without sugar and served with a dollop of whipped cream.
I’m so glad everyone enjoyed it, Charlina, thank you!
I love this recipe! I made it recently and the drinks was so rich and delicious!
I’m so glad, Ally, thank you!
Made it today with my daughter. So yummy. Went the cheap route and used main stream dark chocolate that did not have a % listed. Really good. We kept sneaking spoonfuls while waiting for it to cool so we could do the reheat suggestion.
Wonderful, Gretchen! Agreed, this stuff is good even with the less expensive chocolate. So glad you both enjoyed it!
Hear Hear Kimberly,
I am so frustrated with those who for some reason refuse to research information for themselves & cling to fallacy instead.
I have recently had 2 bouts of horrific cancers in my life, with the last one, once again the oncologists said in class, “If someone offers you something –low fat–fat free–or a diet drink, run as fast as you can threatening them with a Radiation Burn (no such thing as one has completed the process). In other words Get The Hell Out Of Dodge!”
The group of oncologists then discussed milks, averring that milk is good for us especially as our Calcium has leached during therapy processes. Of course, as other survivors will tell you we have totally changed, I want nothing fake in my life certainly not a fake, green, Christmas tree & I want as much White around me as possible, (this too is not unusual.)
Consequently, within reason stop strong arming yourself from daily pleasures & enjoy what you’ve so generously been given. Drink some real milk & eat some real eggs, (remember when they were taboo?) AND–Laugh Out Loud! Happy New Year!
Hear, hear, Barbara! Happy New Year!!
Barbara, I am a 35 year stage 4 cancer survivor/thriver so I’m very cognizant of studies and reports. Sorry you got frustrated for no reason. I hope your oncologist said that stress and frustration is as unhealthy as low/no-fat foods. Also, there is nothing artificial in most low/no-fat foods but there is everything wrong with artificial diet drinks as well as most regular soft drinks.
As a marriage & family therapist I wholeheartedly agree with you about stress, Sharon. It has an enormous impact on physical health. I quit my private practice a few years ago to be home with my kids and I now focus on providing “food therapy”, lol ;) Diet (and regular) sodas – I couldn’t agree more. I have an article on that one, too ;) https://www.daringgourmet.com/artificial-sweeteners-an-unexpected-cause-of-weight-gain-and-diabetes/ Kind regards, Kimberly
I was in Paris for Christmas with family and after morning mass we all stopped for hot chocolate yummy, yummy. Just right to keep going on Christmas say. We will make your recipe this week. I agree that it’s better without any suger.
That’s awesome, Jennifer, and here’s to more of that Parisian hot chocolate right at home! Happy New Year!
Do you think I can use semi-sweet or even milk chocolate instead? Or even white??? :) It’s the consistency I am worried about, not the sweetness. I simply hate dark chocolate (notwithsanding its benefits). Thanks for all the lovely recipes!
Hi Mira, yes, you can use semi-sweet or milk. You can even experiment with white if you don’t mind it being overly sweet. By the way, I don’t generally enjoy eating dark chocolate either, but I like it when it’s “in” things, like baked goods, puddings, hot chocolate, etc.