Parisian Hot Chocolate Recipe: Le Chocolat ChaudWhen the winter chill comes to Paris, one of the great pleasures is sipping a cup of rich hot chocolate, le chocolat chaud, in a cozy café.
Contrary to popular belief, most versions of Parisian hot chocolate are made with milk rather than cream, and get their luxurious richness from lots of top-quality chocolate. This cup of chocolat chaud is deeply-flavorful, but not over-the-top rich…so there’s no need to feel guilty indulging in a nice, warm cup whenever you feel the need.
Parisian Hot Chocolate
Four ‘Parisian-sized’ Servings
2 cups (.5l) whole milk
5 ounces (130 g) bittersweet chocolate, (with at least 70% cacao solids), finely chopped
optional: 2 tablespoons light brown sugar
1. Heat the milk in a medium-sized saucepan.
2. Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot. For a thick hot chocolate, cook at a very low boil for about 3 minutes, whisking frequently. (Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.)
3. Taste, and add brown sugar if desired.
Serve warm in small demitasse or coffee cups.
Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving. I also like to add a few flecks of fleur de sel, the very good sea salt from Brittany.