Parisian Hot Chocolate (Le Chocolat Chaud)
This Parisian Hot Chocolate is thick, rich, and decadently smooth—a luxurious French treat perfect for cozy moments and indulgent sipping.
Equipment
- Small saucepan
- Whisk
- Fine knife or chocolate grater
- Measuring cups and spoons
- Heatproof mugs or cups
Ingredients
- 2 cups whole milk for that creamy, velvety base
- 6 ounces top-quality dark or bittersweet chocolate (at least 70%) chopped finely, the star of the show
- 1-2 tablespoons brown sugar optional and according to taste, to add a subtle caramel sweetness
- tiny pinch sea salt enhances the chocolate flavor and balances sweetness
- whipped cream for serving optional, for that classic café finish
Instructions
Mastering Parisian Hot Chocolate (Le Chocolat Chaud): How-To
- Pour 2 cups of whole milk into a small saucepan. Place it over medium-low heat and warm gently. Stir occasionally, making sure not to let it boil. Heat the milk until steaming and hot but not scalded.
- Remove the pan from the heat. Immediately add the finely chopped dark chocolate to the milk. Let it sit for about 1 minute to soften the chocolate.
- Using a whisk, stir the chocolate and milk together until the chocolate is fully melted and the mixture becomes thick and glossy, achieving a silky texture.
- Add 1 to 2 tablespoons of brown sugar if you prefer a sweeter drink (optional). Add a tiny pinch of sea salt to enhance the chocolate flavor. Whisk again to combine evenly.
- Pour the Parisian Hot Chocolate into heatproof mugs. Top with whipped cream if desired. Serve immediately and enjoy.
Notes
- Use high-quality dark chocolate with at least 70% cocoa for the best rich flavor.
- Do not boil the milk to avoid scalding and ruining the texture.
- Store leftover hot chocolate in an airtight container in the refrigerator for up to 2 days; reheat gently on the stove.