Le Chocolat Chaud is basically French for “Hot Chocolate” but the French naturally like their hot chocolate different to your classic American Swiss Miss. It’s creamy and rich, with a nice bittersweet chocolate flavor. I admit I’ve never been to Cafe Angelina in Paris (the it place for hot chocolate magnifique) or even Paris for that matter. Nevertheless into the void we shall proceed! Special thanks to WellPlated, David Lebovitz and various internet sources for the inspiration. Oh, and did I mention that straight up Chocolat Chaud is actually quite healthy for you? A rarity on this blog! 😉 Enjoy. *Scroll to the bottom if you just want the recipe. Add 2C skim/1% milk and 4T heavy cream to a sauce pan over medium heat. (Or use 2C whole milk) Finely chop some good quality dark or bittersweet chocolate (130g/5oz). I used TAZA’s Stone Ground 70% Chocolate. Use whatever you have but this is the basis so make sure you really love it! And don’t use regular chocolate chips, they have additives that make them hard to meld nicely into the milk. Once the milk is hot, use the back of your knife to plop your chocolat into the saucepan (tip: don’t scrape things with the sharp end of your knife, it can ruin your knife and dulls it faster). Bring it up to a soft boil, whisking frequently. Once it’s boiling, whisk constantly and allow the mixture to reduce until it reaches your desired consistency. I like mine super thick so I cooked it for about 5 minutes. Here is where the fun comes in! You can be a purist and dig in now but there’s lots of delicious things you can plop in to mix it up too. I had it plain at first but then I added 2T brown sugar, 1/8t cinnamon, 1/8t chili powder and 1T Grand Marnier (tasting often in between, of course). I then topped it with a small pinch of fleur de sel after pouring into cups. Orange zest goes nicely too, especially if you don’t drink alcohol/have orange liqueur. Go crazy, what would you put in? Oh, and I put mine through a fine sieve to make it nice and smooth. Pour into a mug or some nice demitasse cups and enjoy. This hot chocolate only tastes better when you let it sit a bit so don’t be afraid to stick it in a container for later! Probably best if consumed within a couple days.
Parisian-Style Hot Chocolate
- 2C Skim Milk
- 4T Heavy Cream (or use 2C whole milk without heavy cream)
- 5oz/130g Dark or Bittersweet Chocolate, finely chopped
- 2T Brown Sugar (optional)
- 1T Grand Marnier (opt.)
- 1/8t Ground Cinnamon (opt.)
- 1/8t Chili Powder (opt.)
- Pinch of Fleur de Sel (opt.)
- Heat milk and cream in a medium sauce pan until hot.
- Stir in chopped chocolate and whisk until homogeneous.
- Bring to a soft boil. Whisk constantly and cook until desired consistency.
- Add in whatever spices and spruces you want, mix well, then serve in demitasse cups and enjoy.
- Store left-overs in fridge for up to 3 days.