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Rich and luxurious French Hot Chocolate recipe made with melted dark bittersweet chocolate, milk, and cream. A thick chocolate Parisian winter drink referred to as chocolat chaud. No need to use instant processed packs when you can make the best creamy chocolatey cup of hot cocoa from scratch.
Chocolat Chaud
French hot chocolate, often referred to as Parisian hot chocolate is a rich creamy, thicker variation that is known as Chocolat Chaud. It’s my favorite style of chocolate drink in comparison to the thinner American version made with cocoa powder and milk. In France you sip it sitting outside at a café under a blanket in the winter.
The key to the thick velvety texture is to gently simmer and stir the ingredients until the chocolate is completely melted. It will thicken some as it cools, so best served nice and hot!
For more French inspire chocolate desserts check out my S’mores Tart recipe and hazelnut chocolate mousse. Both inspired by classic French techniques and flavors.
Parisian Hot Chocolate Ingredients
- Whole Milk and Heavy Cream: This French hot chocolate uses both whole milk and heavy cream for a thick decadent treat.
- Dark Bittersweet Chocolate: I’m using 70% dark chocolate for a nice bittersweet note instead of the overly sweet milk chocolate. The most important thing when choosing your chocolate is to use the highest quality bar you can find.
- Dark Brown Sugar: Adding in a bit of dark brown sugar for just enough sweetness to balance the chocolate.
Best Chocolate for Hot Chocolate
This is not time to skimp on quality! Sorry chocolate chips just won’t do here, as they’re a compound chocolate designed to hold their shape while being baking in cookies. Since we’ll be drinking the chocolate, the texture, flavor and cocoa level really matters.
Couverture chocolate, which contains about 31% pure cocoa butter, has a rich chocolate flavor. It also melts easily into heavy cream for a smooth, silky emulsion. Unlike some grocery store chocolate bars, which may use vegetable fats instead of cocoa butter (often called compound chocolate). Couverture chocolate creates a more luxurious winter drink experience finish without the greasy aftertaste that vegetable oils can leave behind.
To me, milk chocolate is too sweet to drink, so I prefer a dark bittersweet chocolate ranging from 65-70% cocoa. My favorite brands are Valrhona, Guittard, and Callebaut. If you happen to be in Paris and want to pick up baking chocolate and vanilla, head to Epicerie G. Detou.
For easy melting, chop the chocolate into small chunks before adding it to the hot milk and cream. If you see small flecks still in the liquid after it has melted, simply warm it in the stove again and give it a good stir.
Homemade Hot Chocolate Tips
- Don’t boil the milk and cream, give a stir while it’s heating to prevent a skin from forming.
- Don’t rush the process, take your time and let that chocolate melt slowly.
- Add a little extra cinnamon, nutmeg, and cloves for a holiday flavored drink.
- Top with a toasted homemade marshmallow!
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
French Hot Chocolate (chocolat chaud)
Recipe Video
Ingredients
Hot Chocolate
- 480 grams whole milk
- 120 grams heavy cream, 35% fat
- 285 grams (10 oz) dark chocolate 70% couverture , chopped
- 1 Tbsp dark brown sugar
- 1/2 tsp espresso powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Chantilly Cream Whipped Topping
- 240 grams cold heavy cream, 35% fat
- 80 grams cold mascarpone
- 60 grams powdered sugar
- 2 tsp vanilla bean paste or pure vanilla extract
Toasted Marshmallow Topping
Instructions
Chantilly Cream
- Make the chantilly cream just before and store it in the fridge until ready to serve.
- Place the heavy cream, mascarpone, icing sugar, and vanilla in a medium bowl. Using an electric beater on medium high in a circular motion, whip until thick. Place in an airtight container in the fridge.240 grams cold heavy cream, 80 grams cold mascarpone, 60 grams powdered sugar, 2 tsp vanilla bean paste or pure vanilla extract
French Hot Chocolate
- In a medium saucepan, stir together the milk, heavy cream, sugar, cinnamon, nutmeg, and espresso powder. Bring to a simmer over medium to medium low heat. Just enough to bubble slightly but not a boil.480 grams whole milk, 120 grams heavy cream, 1 Tbsp dark brown sugar, 1/2 tsp espresso powder, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg
- Remove the pan from the heat, add the chopped chocolate and let it stand for a couple minutes to melt the chocolate. Whisk until smooth, then pour into warmed mugs.285 grams dark chocolate 70% couverture
- Top with a dollop of chantilly cream or marshmallows.
