Parisian Hot Chocolate (Le Chocolat Chaud)

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…

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.

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.

Enjoy!