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This extra-indulgent French-style hot chocolate is my favorite fix for a chilly day and a hardcore sweet tooth. It's super chocolatey and rich, so if you love a good dark chocolate moment, this’ll hit the spot every single time.
The first time I made this was right after a trip to Paris, and none of the stuff you buy comes close. Now, I pull this out to wow my friends or when I wanna make a boring afternoon super cozy.
Dreamy Ingredients
- Vanilla extract: gives a gentle hint of fragrance and takes the chocolate flavor up a notch
- Bittersweet chocolate: rich and full, bars with 60–70% cacao taste best and stay simple
- Heavy cream: bumps up the richness—skip the brands with lots of extras if you can
- Whole milk: makes things nice and creamy, organic tastes even better here
Easy Step-By-Step
- Add the Toppings:
- Right away, pour into your smallest cups and top with whipped cream if you want. For more flair, offer sparkling water on the side for sipping between tastes.
- Melt in the Chocolate:
- Take the saucepan off the burner. Pop your chopped chocolate into the hot milk and cream. Start whisking. The heat from the pan will do most of the melting. Whisk until totally silky and you don’t see any chocolate chunks left. If you need to, warm it again very gently, always whisking.
- Get the Milk Hot:
- In a saucepan, pour in milk, cream, and a splash of vanilla. Heat gently—stir often—just until it gets steamy, not boiling. That’s the secret to a smooth cup.
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I’ll never forget making this with the kids on a snowy evening. The house smelled like chocolate for hours—and ever since, they ask for it every winter.
Keep It Fresh
Let leftovers cool and stash them covered in the fridge—they’ll keep for up to three days. It thickens as it sits, but just warm it slowly on the stove or microwave and it’ll pour again. Add a little splash of milk or cream if it’s too dense.
Switch Ups
Want it dairy free? Just use full-fat coconut milk instead of milk and cream. It stays just as luscious. Skip using water—it won’t be as rich. Looking for a sweeter sip? Mix in a little sugar, or swap some bittersweet chocolate for a milder milk chocolate bar.
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How to Serve
Pour this rich chocolate into tiny espresso or demitasse cups—you don’t need much because it’s intense. Finish with lightly sweetened whipped cream and a sprinkle of dark chocolate curls if you want to go all out. It’s awesome with almond cookies or a soft slice of brioche alongside.
Chic French Origins
Known as chocolat chaud in France, this drinking chocolate is classic in Paris cafés. It’s meant to be extra thick and way more chocolate-packed than the usual hot cocoa in the States. Sip it slow—it’s something you enjoy, not chug.
FAQs About the Recipe
- → Which chocolate should I use for the best French hot chocolate?
Grab a good quality bittersweet chocolate between 60% and 70% cocoa. It'll make your drink taste deep and rich, and keeps it silky. Skip regular chocolate chips—they tend to not melt all the way.
- → Is there a way to make it without dairy?
Go for full-fat coconut milk instead. You'll get that creamy texture and delicious richness, no lactose needed.
- → How can I make it even thicker?
After mixing in your melted chocolate, let it rest for a minute before pouring. It'll thicken up just like classic French versions.
- → Can I make it more or less sweet?
For sure! Just stir sugar in while you cook or grab milk chocolate if you want it sweeter.
- → What’s the nicest way to serve this drink?
Pour it warm into tiny espresso or mini cups, dollop on some whipped cream, and you might want to drink sparkling water on the side for a nice contrast.
- → Any tips for storing and reheating extras?
Let leftovers cool, stash them in a sealed container in the fridge, and just rewarm low and slow either on the stove or in the microwave when you want it again.