You only need 3 ingredients to make this deeply flavorful, thick, luscious Parisian hot chocolate (Le Chocolat Chaud), that will most likely be the finest cup of hot chocolate you will ever have! Top it with some raspberry whipped cream and marshmallows and enjoy an indulgent hot chocolate whenever you need some cozy comfort! 🙂
A truly decadent hot chocolate that’s served in cafes in Paris, this is also known as Le Chocolat Chaud. But I call it, the best freaking hot chocolate ever!
You only need 3 ingredients to make this Parisian Hot Chocolate, but it’s everything you would dream a hot chocolate to be – thick, luscious, decadent with a deep chocolate flavor and utterly glorious! There’s not a hot chocolate out there that’s comparable to this in my humble opinion, and once you’ve had a sip of this dark, rich liquid magic, you won’t be seeking out any other hot chocolate either. I don’t add any sugar to this, because I love the taste of bittersweet chocolate, plus the addition of salt (no table salt please!), reduces any bitterness and makes the flavors pop even more.
As a life-long chocoholic, I can safely say that all the hot chocolates out there that I’ve tried pale in comparison to this one. But as with most things this magnificent, this recipe takes a little bit of time. Slow and low heat will ensure a smooth and thick hot chocolate. You could take shortcuts like increasing the heat, but then you’d risk burning the milk or the chocolate, and that’s no good, of course. Another shortcut would be to add cornstarch (cornflour) to speed up the thickening process – a common technique used for many hot chocolates (even the one I previously shared here), but then it’s just not Parisian hot chocolate.
The base for Le Chocalat Chaud can be modified to your taste. Add a touch of sugar if you like.
Or to make Dairy Free or Vegan Parisian Hot Chocolate – just use almond milk instead of regular milk. I have made this with almond milk and it gives the hot chocolate a delightful nuttier taste. Mr K actually prefers that additional flavor profile. Also make sure the bittersweet chocolate has no dairy in it as well.
Infuse the hot chocolate with spices like cinnamon? or cardamom? or cayenne pepper or ancho chili powder even!
How about toppings like marshmallows? Whipped cream? Maybe even both (like me!).
I added raspberry whipped cream, because I simply cannot go through February without combining raspberry and chocolate…
And don’t forget about that most important chocolate. I use GOOD quality BITTERSWEET chocolate. Good quality doesn’t mean pricey though. I’ve made this with 62% Valrhona chocolate, 70% Lindt chocolate, Ghiradelli 72% chocolate and chocolate chips and they all taste amazing with slight differences in flavor. Just make sure that it’s a bittersweet chocolate that you’d like to eat. Bittersweet chocolate ensures a great depth of chocolate flavor, that you will miss with semisweet or milk chocolate.
This Parisian hot chocolate recipe is for two. And remember, since it’s a very decadent, luxurious drink (but not over the top sweet), you’re not going to be able to drink whole mugs of this. Serve it in small glasses, cappuccino cups or demitasse cups.
- 4 oz of good quality bittersweet chocolate
- 2 cups of milk (whole milk or low fat milk, NOT non-fat)
- Pinch of salt (Kosher or sea salt, NOT table salt)
- ½ cup of whipping cream
- 6 - 8 fresh raspberries
- Extra raspberries
- Place the cold whipping cream and raspberries in a bowl. Break the raspberries into the cream using a fork or spoon, and mix it in with the cream.
- Whisk the cream until it thickens and forms stiff peaks.
- Optional - place the whipped cream in a pastry bag with an open star tip.
- Add the bittersweet chocolate into a small saucepan with ½ cup of milk.
- Heat over medium heat, while stirring, until the chocolate melts. Keep stirring to prevent the chocolate from burning, and until you have a smooth chocolate sauce.
- Add the rest of the milk and salt, and lower the heat to medium low.
- Mix with a whisk to combine.
- Heat the chocolate milk over medium low heat, whisking frequently, for 15 minutes, until the chocolate milk thickens.
- Heating this over low heat (without letting it boil) will reduce the milk to a thick, luscious drink. Whisking frequently is important to prevent a milk skin from forming on top - If a milk skin does form, whisk it back into the milk.
- Serve in two small glasses or demitasse cups (it's a rich, robust drink, so a little goes a long way).
- Top with raspberry whipped cream and marshmallows. Enjoy!
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