Description
Chocolat Chaud is a rich and velvety French hot chocolate made with high-quality dark chocolate and whole milk. This indulgent beverage is thicker and more luxurious than classic American hot cocoa, offering a perfectly smooth texture with subtle hints of vanilla and sea salt. Served in small cups and optionally topped with whipped cream, it’s a delightful treat for cold days or any moment when you crave an elegant chocolate experience.
Ingredients
Scale
Ingredients
- 2 cups (500 ml) whole milk
- 5 ounces (130 grams) good quality bittersweet dark chocolate (at least 70% cocoa), finely chopped
- ½ teaspoon pure vanilla extract
- Big pinch sea salt
- 1 tablespoon light brown sugar (optional)
- Whipped cream, for serving (preferably homemade and unsweetened; optional)
Instructions
- Heat the milk: In a medium saucepan, heat the whole milk over medium heat until it is steaming but not boiling, ensuring it doesn’t scald or form a skin.
- Incorporate the chocolate: Remove the saucepan from heat and whisk in the finely chopped dark chocolate until completely smooth and fully melted, creating a uniform cocoa base.
- Add vanilla and salt: Whisk in the pure vanilla extract and a big pinch of sea salt to enhance and balance the chocolate flavors.
- Simmer and thicken: Return the saucepan to medium heat and let the mixture gently simmer for 3 to 4 minutes, whisking occasionally. This process thickens the hot chocolate and develops its signature silky texture.
- Sweeten (optional): If desired, stir in one tablespoon of light brown sugar until fully dissolved for added sweetness.
- Serve: Pour the hot chocolate into small tea cups or cappuccino cups. Optionally, top with freshly whipped cream for a creamy finish and enjoy immediately.
Notes
- Serve this French hot chocolate in small tea or cappuccino cups, as it is very rich and a small amount is satisfying.
- Use the best quality dark chocolate possible (at least 70% cocoa) for smooth melting and authentic flavor; avoid chocolate chips due to stabilizers.
- Recommended chocolate brands include Lindt, Ghirardelli, Godiva, and Moser Roth (Aldi).
- Leftover hot chocolate can be cooled to room temperature, refrigerated in an airtight container, and gently reheated in the microwave or on the stovetop over low heat.
- The drinking chocolate should be thicker than traditional American hot cocoa but not as thick as chocolate fondue.
- This recipe can be easily scaled up or down depending on your serving needs.
Nutrition
- Serving Size: 1 small Parisian cup (approx. 150 ml)
- Calories: 230 kcal
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
