Description
Chocolat Chaud, French hot chocolate, is a rich and silky beverage made with high-quality bittersweet dark chocolate and creamy whole milk, blended to perfection with vanilla and a hint of sea salt. It’s thicker and more indulgent than typical American hot cocoa, perfect for a luxurious treat served in small cups, optionally topped with whipped cream.
Ingredients
Scale
Liquid Base
- 2 cups (500 ml) whole milk
Chocolate Mixture
- 5 ounces (130 grams) good quality bittersweet dark chocolate (at least 70% cocoa), finely chopped
- ½ teaspoon pure vanilla extract
- Big pinch sea salt
- 1 tablespoon light brown sugar (optional)
Topping (Optional)
- Whipped cream, for serving (preferably homemade and unsweetened)
Instructions
- Heat the Milk: In a medium saucepan, heat the whole milk over medium heat until it is steaming but not boiling. Careful monitoring is essential to prevent scorching.
- Incorporate Chocolate: Remove the saucepan from heat. Quickly whisk in the finely chopped bittersweet dark chocolate until the mixture is completely smooth and homogenous.
- Enhance Flavor: Whisk in the pure vanilla extract and a big pinch of sea salt to elevate the flavor profile.
- Simmer and Thicken: Return the saucepan to medium heat and simmer gently for 3 to 4 minutes, whisking occasionally, until the drink becomes silky and slightly thickened. Avoid boiling to maintain smooth texture.
- Sweeten (Optional): For a sweeter finish, whisk in the light brown sugar until fully dissolved. Adjust sweetness to personal taste.
- Serve: Pour the hot chocolate into small tea or cappuccino cups and serve immediately. Optionally, top with fresh whipped cream for extra indulgence.
Notes
- Serve French hot chocolate in small tea cups or cappuccino cups because it is very rich and a small amount is satisfying.
- Use high-quality chocolate, avoiding chocolate chips as they contain stabilizers and do not melt smoothly. Recommended brands include Lindt, Ghirardelli, Godiva, and Moser Roth.
- Leftovers can be cooled to room temperature and refrigerated in an airtight container. Reheat gently in the microwave or on low heat to preserve texture.
- The thickness should be noticeably richer than American hot cocoa but not as thick as chocolate fondue.
- The recipe is flexible and can be easily scaled for fewer servings or larger batches.
Nutrition
- Serving Size: about ⅝ cup (125 ml)
- Calories: 220
- Sugar: 10g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
