Parisian Hot Chocolate (Le Chocolate Chaud)
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Quick Transparency Disclaimer: I have never been to Paris. This version I am sharing is actually the hot chocolate from my youth and my father’s French culinary training.
From the ages of 3 to 5 years old, my dad would bring me to his restaurant during the day, especially when my mom was pregnant with my brother. I have vivid memories of sitting at the bar on cold winter days enjoying a cup of Parisian Hot Chocolate with whipped cream on it my dad made for me. Then back to the menu, giving me dishes he would make and thought I would like while he discussed the menu with the staff.
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With the cold weather in tow, I felt this need to go back and recreate this drink for my kids. Sort of a nod to my memories with my father and re-create this drink and make new memories with my kids.
Like many of my recipes, my version is a bit different from the traditional, and has a small nod to Wisconsin, because why not? This recipe is easy you will be making your batch in your kitchen whenever you need to satisfy your chocolate craving when it strikes.
Fun Fact: Le chocolat chaud is quite literally French for Hot Chocolate (not French hot chocolate or Parisian Hot Chocolate).
What Exactly is Parisian Hot Chocolate?
Known as Le Chocolate Chaud, the drink is luxuriously thick and rich, without being overly sweet. The Parisians certainly know how to make hot chocolate in my opinion (the powdered stuff just doesn’t hold a candle to this drink).
Instead of the overly sweet and watery stuff most of us are used to, in Parisian Hot Chocolate, the focus is on the chocolate itself, not on it being a huge mug full of something with marshmallows. Too much sugar is more of a distraction than anything, and will just overtake your enjoyment and probably make you feel sick.
What truly makes Parisian Hot Chocolate is two ingredients
- Hot Whole Milk: this is used to melt the chocolate and make it drinkable.
- High-quality chocolate bars, not powder: Chocolate bars have cocoa butter in them, which creates the smooth creaminess you want in Hot Chocolate. This ingredient is key to the success of your hot chocolate. So choosing a good quality dark or bittersweet chocolate (at least 70% cocoa) is key. Don’t worry, the lower sugar and bitterness of the chocolate will be tempered by the natural sweetness of the milk.
How to Make Le Chocolat Chaud
About the Ingredients
My recipe is not authentic Parisian Hot Chocolate, but it’s close and many of the ingredients I use are completely optional. If you want full-fledged authentic le chocolat chaud continue reading or jump to “How to Make 100% Authentic Le Chocolat Chaud“
Whole Milk: The fat content in the whole milk is important for this version. It’s what makes it decadent.
heavy cream makes it silky and luxurious. Parisians typically don’t use cream, only milk, in their hot chocolate. Since the chocolate itself is very rich and creamy. However, I found using a little cream helps with creating the texture and thickness I want, especially because I use maple syrup instead of sugar.
Chocolate Bars: The quality and cocoa ratio is key here. Otherwise, it’s going to be way too sweet. You’ll want a semi to bittersweet chocolate.
maple syrup adds a nice depth and flavor profile different from white granulated sugar.
SUBSTITUTIONS/SUGGESTIONS
Here are a couple of simple switches you can make.
Optional Ingredients
vanilla extract brings out the sweetness in a subtle way.
Espresso Powder: As with all things chocolate, espresso, and coffee emphasize the chocolate flavor, but if you’re not a fan of “coffee flavors” or again, want to stick to authentic French Hot Chocolate, don’t add it.
Sea Salt: the salt brings out the chocolate and the sweetness.
The last photo is what your chocolate will look like. Nice and thick and will stay on the spoon/spatula.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
*This one involves some cooking so unless you’re comfortable with them at a stove, here are a few things all kids can help with:
INSTRUCTIONS
Break the chocolate into pieces and place in a sauce pot. Set the pot over medium-low heat and add the milk (and sugar if using).
Stir until the milk comes to a low simmer, the chocolate is completely melted and the drinking chocolate is completely smooth and slightly thickened (about 3-5 minutes after the chocolate has completely melted).
The drinking chocolate should be substantially thicker than classic hot chocolate, but not as thick as chocolate fondue. If it is too thin, simmer it a little longer. If it is too thick, add another 1/4 cup of milk.
Pour into cups using a pouring pitcher and serve with a dollop of homemade whipped cream
JENN’S FAMILY KITCHEN TIPS:
If It’s Too Thick:
Add a tablespoon (or more) of Milk until til you get the consistency you want.
If It’s Too Thin
If you find your Parisian Hot Chocolate is thinner than you want, there are two different ways to thicken it.
SHOP THE POST
Mora Ceramic 3oz Espresso Cups Set of 4
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This Parisian Hot Chocolate will be kept in an airtight container in the fridge for 4-6 days.
Ball Wide Mouth Pint Mason Jars with Lids & Bands | 16-oz | 2-Pack
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Pyrex 2 Piece Glass Measuring Cup Set
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Parisian Hot Chocolate (Le Chocolate Chaud)
Parisian hot chocolate is luxuriously thick, smooth, creamy, and flavorful. Nothing like the American powder and water/milk combo, it’s like drinking hot molten chocolate. No other hot chocolate can compare to this silky-rich concoction of deliciousness.
- Total Time: 25 minutes
- Yield: 8 (3oz) Cups
Ingredients
- 8 ounces quality chocolate bars [semisweet or bittersweet]
- 1 1/2 cups whole milk (see NOTES 1 for substitutions)
- 1/2 cup heavy cream
- 2 tablespoons maple syrup [optional] (see NOTES 2 for substitutions)
- 1/2 teaspoon vanilla extract [optional]
- Pinch of sea salt
- 1/4 teaspoon of espresso powder [optional]
Instructions
- Break the chocolate into pieces and place in a sauce pot. Set the pot over medium-low heat and add the milk, espresso powder (if using), heavy cream, maple syrup, and vanilla extract.
- Stir until the milk comes to a low simmer, the chocolate is completely melted and the drinking chocolate is completely smooth and slightly thickened. About 5 minutes after the chocolate has completely melted
- The drinking chocolate should be substantially thicker than classic hot chocolate, but not as thick as chocolate fondue. If it is too thin, simmer a little longer. If it is too thick, add another 1/4 cup milk.
- Pour into cups/a pouring pitcher and serve with a dollop of homemade whipped cream and enjoy immediately.
Equipment
All-Clad D3 3-Ply Stainless Steel 3 Quart Sauce Pan
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OXO Good Grips 11-Inch Balloon Whisk
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OXO Good Grips 3-Piece Angled Measuring Cup Set
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Substitutions:
- whole milk can be replaced with different ratios of milk in different fat contents. See my blog post 9 Emergency Whole Milk Substitutes for details.
- For quick reference here are a few:
- 5⁄8 cup skim milk + 3⁄8 cup half-and-half
- 2⁄3 cup 1% milk + 1⁄3 cup half-and-half
- 3⁄4 cup 2% milk + 1⁄4 cup half-and-half
- 7⁄8 cup skim milk + 1⁄8 cup heavy cream
- For Dair Free Use Full Fat Coconut Milk
- For quick reference here are a few:
- Maple syrup: Equal parts light or dark brown sugar
HOT CHOCOLATE TROUBLESHOOTING
If It’s Too Thin:
- MORE CHOCOLATE: Yes, I said more chocolate. This recipe will feel like you are using a ridiculous amount of chopped chocolate, but trust me. You will not be sorry.
- MAKE IT AHEAD OF TIME, let it cool, and then reheat when ready to serve.
If It’s Too Thick:
Add a tablespoon (or more) of Milk until til you get the consistency you want.
STORAGE & REHEATING DETAILS
This hot chocolate will keep in an airtight container in the fridge for 4-6 days.
To Reheat
- on the stove; turn the burner to low heat and continually whisk until it loosens a bit and is steamy.
- in the microwave: reheat in a microwave-safe dish for about a minute at a time. Whisking between each minute. My microwave took about 3 min in all (not counting the 15 seconds of stirring in between)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Stove Top
- Cuisine: French
Photo, Prop Styling, and Food Styling by Jenn Smith © 2023 Always Jenn Smith; Jenn Smith, LLC
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