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Rich and luxurious French Hot Chocolate recipe made with melted dark bittersweet chocolate, milk and cinnamon. A thick chocolatey hot winter drink reminiscent of the chocolate chaud served in France. No need to use instant processed packs when you can make the best creamy chocolatey cup of hot cocoa from scratch.
French Hot Chocolate
What is french hot chocolate? Well, its 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.
The key to the 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!
Key Ingredients
- Whole Milk : The French style hot chocolate uses whole milk with melted superior chocolate. A smooth, decadent Parisian style winter cocoa can be topped with whipped cream. Though I prefer a nice melted marshmallow topper myself.
- Dark Bittersweet Chocolate: I’m using 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.
- Light Brown Sugar: Adding in a bit of light brown sugar for just enough sweetness.
Jenn’s Tips!
- Use high quality dark or bittersweet chocolate with at least 70% cocoa will give you the best flavor.
- Don’t rush the process, take your time and let that chocolate melt slowly.
- Mix in a little espresso powder to enhance the chocolate.
- Add a little extra cinnamon, nutmeg, and cloves for a holiday flavored drink.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
French Hot Chocolate
Recipe Video
Ingredients
Hot Chocolate
- 480 grams whole milk
- 120 grams heavy cream, 33-35% fat
- 10 ounces dark chocolate 70%, chopped chocolate bar
- 1 tablespoon dark brown sugar
- 1/2 teaspoon espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Chantilly Cream Whipped Topping
- 240 grams cold heavy cream, 33-35% fat
- 80 grams cold mascarpone
- 60 grams powdered sugar
- 2 teaspoons vanilla bean paste or pure vanilla extract
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 teaspoons 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 a boil.480 grams whole milk, 120 grams heavy cream, 1 tablespoon dark brown sugar, 1/2 teaspoon espresso powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon 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.10 ounces dark chocolate 70%
- Top with a dollop of chantilly cream or marshmallows.
