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Parisian Hot Chocolate (Le Chocolate Chaud)

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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

Units Scale
  • 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

  1. 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.
  2. 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
  3. 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.
  4. Pour into cups/a pouring pitcher and serve with a dollop of homemade whipped cream and enjoy immediately.

Equipment

Notes

Substitutions:

  1. 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.
    1. For quick reference here are a few:
    2. For Dair Free Use Full Fat Coconut Milk
  2. Maple syrup: Equal parts light or dark brown sugar
  •  

HOT CHOCOLATE TROUBLESHOOTING

If It’s Too Thin:

  1. 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.
  2. 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)
  • Author: Jenn Giam Smith
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Beverage
  • Method: Stove Top
  • Cuisine: French

Find it online: https://www.jenn-smith.com/parisian-hot-chocolate/