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This super indulgent French-style hot chocolate is now my top pick when I want a serious chocolate fix on a cold day. It’s so rich and bold—perfect for anyone who dreams of pure deep chocolate in every sip.
I whipped this up after coming back from Paris and honestly nothing from the store even comes close. Now, I always break it out when company’s over or just to make the afternoon feel a little fancier.
Luxe Ingredients
- Bittersweet chocolate: Brings all the deep, complex flavor. Aim for bars that are 60 to 70 percent cacao and have very few extras.
- Heavy cream: Makes your cup super rich and velvety; keep an eye out for one without extra thickeners.
- Vanilla extract: Gives a soft aroma and makes the chocolate stand out even more—real vanilla is worth it.
- Whole milk: Gives you that creamy, lush base; organic milk tastes best, if you can swing it.
Easy Steps
- Put on the Finishing Touches:
- Pour this into cute little espresso cups or demitasse cups. Add a generous fluff of whipped cream if you want to go classic. Want to make it fancy? Serve with a bit of sparkling water on the side.
- Stir in the Chocolate:
- After you move the pot off the heat, toss in your bite-size chocolate pieces. Stir well so the leftover warmth melts everything. Keep whisking till it’s all melted and totally smooth. If there are still little chunks, sneak it back on low heat and whisk non-stop until it’s perfect.
- Heat Up the Dairy:
- Pour in your milk, cream, and vanilla into a medium pot. Warm them up over medium, stirring pretty often, until everything is nice and steamy—but stop before it boils. That helps keep your chocolate sleek and smooth.
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My fondest memory is making this with my family on a night full of snow. The smell of chocolate hung around for hours and now my kids always ask for it once the cold weather hits.
How to Keep It
Once you’re done, let your chocolate cool off fully, then stash it in the fridge (covered, please) for up to three days. It’ll get even thicker in there, but just warm it slowly—low heat on the stove, or in short bursts in the microwave—so it loosens up again. Hit it with a splash of milk or cream if it needs some help.
Swap Ideas
If you’re skipping dairy, reach for full-fat coconut milk for both the cream and milk. You’ll still get that crave-worthy creaminess. Skip water though—it really dulls the richness. Want a sweeter mug? Mix in some sugar or swap some of the dark chocolate for milkier chocolate bars.
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Serving Your Drink
Dole this extra-thick chocolate out in tiny espresso or demitasse cups so the flavor doesn’t knock you out. Amp up the Paris vibe with a dollop of easy whipped cream and a few dark chocolate curls on top. Almond cookies or a slice of brioche seal the deal.
Fun French Backstory
The French version of hot chocolate—called chocolat chaud—has been loved at Paris cafés for ages. It’s thicker and way more intense than the American take. Sip it slow and enjoy every drop. It’s meant for savoring, not for gulping down in a rush.
Common Recipe Questions
- → What kind of chocolate works best for French hot chocolate?
Pick good-quality bittersweet chocolate—something with around 60 or 70% cacao. You’ll get bold, deep flavor and it melts way smoother. Chocolate chips don’t work as well because they don’t melt right.
- → Can I make this lactose-free?
Yep! Just use canned full-fat coconut milk instead. You’ll still get a creamy treat without the dairy.
- → How do I achieve a thicker consistency?
Let the melted chocolate mix hang out and cool a bit before you pour it in your mugs. It’ll thicken up and feel totally French.
- → Is it possible to adjust the sweetness?
Oh, for sure! Stir in extra sugar if you like it sweeter. Or, swap in milk chocolate instead of bittersweet to tone down the intensity.
- → What’s the best way to serve French hot chocolate?
Pour it into little espresso or demitasse cups while it’s still warm. Add whipped cream on top and maybe sip with sparkling water on the side for a refreshing contrast.
- → How should I store and reheat leftovers?
Let leftovers cool to room temp, stick them in a covered container in your fridge, and heat gently on the stove or in the microwave when you want more.