Parisian Hot Chocolate (Le Chocolate Chaud)

• Mail
• Facebook
• Threads
• X
• Pinterest

Quick Transparency Disclaimer: I have never been to Paris. This version I am sharing is actually the hot chocolate from my youth and my father’s French culinary training.

From the ages of 3 to 5 years old, my dad would bring me to his restaurant during the day, especially when my mom was pregnant with my brother. I have vivid memories of sitting at the bar on cold winter days enjoying a cup of Parisian Hot Chocolate with whipped cream on it my dad made for me. Then back to the menu, giving me dishes he would make and thought I would like while he discussed the menu with the staff.

My Latest Food Videos

With the cold weather in tow, I felt this need to go back and recreate this drink for my kids. Sort of a nod to my memories with my father and re-create this drink and make new memories with my kids.

Like many of my recipes, my version is a bit different from the traditional, and has a small nod to Wisconsin, because why not? This recipe is easy you will be making your batch in your kitchen whenever you need to satisfy your chocolate craving when it strikes.

Fun Fact: Le chocolat chaud is quite literally French for Hot Chocolate (not French hot chocolate or Parisian Hot Chocolate).

What Exactly is Parisian Hot Chocolate?

Known as Le Chocolate Chaud, the drink is luxuriously thick and rich, without being overly sweet. The Parisians certainly know how to make hot chocolate in my opinion (the powdered stuff just doesn’t hold a candle to this drink).

Instead of the overly sweet and watery stuff most of us are used to, in Parisian Hot Chocolate, the focus is on the chocolate itself, not on it being a huge mug full of something with marshmallows. Too much sugar is more of a distraction than anything, and will just overtake your enjoyment and probably make you feel sick.

What truly makes Parisian Hot Chocolate is two ingredients

1. Hot Whole Milk: this is used to melt the chocolate and make it drinkable.
2. High-quality chocolate bars, not powder: Chocolate bars have cocoa butter in them, which creates the smooth creaminess you want in Hot Chocolate. This ingredient is key to the success of your hot chocolate. So choosing a good quality dark or bittersweet chocolate (at least 70% cocoa) is key. Don’t worry, the lower sugar and bitterness of the chocolate will be tempered by the natural sweetness of the milk.

About the Ingredients

My recipe is not authentic Parisian Hot Chocolate, but it’s close and many of the ingredients I use are completely optional. If you want full-fledged authentic le chocolat chaud continue reading or jump to “How to Make 100% Authentic Le Chocolat Chaud“

• chocolate bars: These should be high-quality, semisweet or bittersweet bars. Milk chocolate will be too sweet, at least for most European tastebuds (That being said, this is YOUR hot chocolate. If you prefer it to be really sweet and want to go with milk, I say, cheers to you).
• whole milk: This is also a must. You need the fat content for this to be truly the French Hot Chocolate you read and hear about.
• Need dairy-free hot chocolate? I recommend full-fat coconut milk, it also adds a wonderful (and subtle) coconut flavor. I’ve never tried dairy-free chocolate, so if you do, please comment below and let me know how it went for you.
• heavy cream: Parisians typically don’t use cream, only milk, in their hot chocolate. Since the chocolate itself is very rich and creamy. However, I found using a little cream helps with creating the texture and thickness I want, especially because I use maple syrup instead of sugar.
• maple syrup: This is my Wisconsin nod. I also like the flavor profile this gives the hot chocolate vs. plain old white sugar. This is completely optional and according to taste.
• vanilla extract: this also “Americanizes” and adds a little extra that I personally enjoy, but again, optional.
• salt: You only need the tiniest bit of salt, it really brings out the sweetness.
• instant espresso: As with all things chocolate, espresso, and coffee emphasize the chocolate flavor, but if you’re not a fan of “coffee flavors” or again, want to stick to authentic French Hot Chocolate, don’t add it.

this post

The last photo is what your chocolate will look like. Nice and thick and will stay on the spoon/spatula.

How to Make Le Chocolat Chaud

INGREDIENTS

Whole Milk: The fat content in the whole milk is important for this version. It’s what makes it decadent. If you don’t usually have whole milk in your fridge, it can be replaced with the following ratios:

• 5⁄8 cup skim milk + 3⁄8 cup half-and-half
• 2⁄3 cup 1% milk + 1⁄3 cup half-and-half
• 3⁄4 cup 2% milk + 1⁄4 cup half-and-half
• 7⁄8 cup skim milk + 1⁄8 cup heavy cream

heavy cream makes it silky and luxurious.

Chocolate Bars: The quality and cocoa ratio is key here. Otherwise, it’s going to be way too sweet. You’ll want a semi to bittersweet chocolate.

Sea Salt: the salt brings out the chocolate and the sweetness.

Shop these cute espresso cups

Mora Ceramic 3oz Espresso Cups Set of 4

Buy Now →

Featured Links powered by

Optional Ingredients

maple syrup adds a nice depth and flavor profile different from white granulated sugar. A similar choice would be to use light or dark brown sugar

vanilla extract brings out the sweetness in a subtle way.

instant espresso helps bring out the cocoa in the chocolate.

INSTRUCTIONS

Break the chocolate into pieces and place in a sauce pot. Set the pot over medium-low heat and add the milk (and sugar if using).

Stir until the milk comes to a low simmer, the chocolate is completely melted and the drinking chocolate is completely smooth and slightly thickened (about 3-5 minutes after the chocolate has completely melted).

The drinking chocolate should be substantially thicker than classic hot chocolate, but not as thick as chocolate fondue. If it is too thin, simmer it a little longer. If it is too thick, add another 1/4 cup of milk.

Pour into cups using a pouring pitcher and serve with a dollop of homemade whipped cream

ENJOY and Share!

Please leave your feedback and rate my Parisian Hot Chocolate recipe using the star icons on the recipe card (note that feedback is required to count your star rating). Your input helps me improve this and future recipes. Thank you!

Don’t forget to tag me on Instagram or Facebook, @jenngiamsmith #JennGiamSmith  I will always share your posts on my stories and tag you! You can also share it on this post’s Pinterest Pin! Don’t forget to follow me on Pinterest for a steady stream of recipe (and other) inspiration!

It’s always wonderful to see loved ones coming together over delicious food. 

Don’t Forget the Whipped Cream!

• Learn How to Make Whipped Cream from Scratch

Or really up your game and try:

• Peppermint Whipped Cream
• Cinnamon Whipped Cream

Parisian Hot Chocolate (Le Chocolate Chaud)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jenn Giam Smith
• Total Time: 25 minutes
• Yield: 8 [3 oz] Cups 1x

Print Recipe

Save Recipe Recipe Saved

Description

Parisian hot chocolate is luxuriously thick, smooth, creamy, and flavorful. Nothing like the American powder and water/milk combo, it’s like drinking hot molten chocolate. No other hot chocolate can compare to this silky-rich concoction of deliciousness.

---

Ingredients

Units USM Scale 1x2x3x

• 8 ounces quality chocolate bars [semisweet or bittersweet]
• 1 1/2 cups whole milk (see NOTES 1 for substitutions)
• 1/2 cup heavy cream
• 2 tablespoons maple syrup [optional] (see NOTES 2 for substitutions)
• 1/2 teaspoon vanilla extract [optional]
• Pinch of sea salt
• 1/4 teaspoon of instant espresso [optional]

Cook Mode Prevent your screen from going dark

---

Instructions

1. Break the chocolate into pieces and place in a sauce pot. Set the pot over medium-low heat and add the milk, (espresso if using), cream, maple syrup, and vanilla extract.
2. Stir until the milk comes to a low simmer, the chocolate is completely melted and the drinking chocolate is completely smooth and slightly thickened. About 5 minutes after the chocolate has completely melted
3. The drinking chocolate should be substantially thicker than classic hot chocolate, but not as thick as chocolate fondue. If it is too thin, simmer a little longer. If it is too thick, add another 1/4 cup milk.
4. Pour into cups/a pouring pitcher and serve with a dollop of homemade whipped cream and enjoy immediately.

Equipment

All-Clad D3 3-Ply Stainless Steel 3 Quart Sauce Pan

Buy Now →

OXO Good Grips 11-Inch Balloon Whisk

Buy Now →

OXO Good Grips 3-Piece Angled Measuring Cup Set

Buy Now →

Gold Measuring Cups and Spoons Set of 15

Buy Now →

Notes

Substitutions:

1. 1. whole milk can be replaced with the following ratios:
      • 5⁄8 cup skim milk + 3⁄8 cup half-and-half
      • 2⁄3 cup 1% milk + 1⁄3 cup half-and-half
      • 3⁄4 cup 2% milk + 1⁄4 cup half-and-half
      • 7⁄8 cup skim milk + 1⁄8 cup heavy cream
   2. Equal parts light or dark brown sugar; or granulated white sugar.

How to Thicken Hot Chocolate

There are two different ways to do this.

1. MORE CHOCOLATE: Yes, I said more chocolate. This recipe will feel like you are using a ridiculous amount of chopped chocolate, but trust me. You will not be sorry.
2. MAKE IT AHEAD OF TIME, let it cool, and then reheat when ready to serve.

Either way works for thicker chocolate.

Storage

This hot chocolate will keep in an airtight container in the fridge for 4-6 days.

To Reheat

• on the stove; turn the burner to low heat and continually whisk until it loosens a bit and is steamy.
• in the microwave: reheat in a microwave-safe dish for about a minute at a time. Whisking between each minute. My microwave took about 3 min in all (not counting the 15 seconds of stirring in between)

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Beverage
• Method: Stove Top
• Cuisine: French

Nutrition

• Calories: 262
• Sugar: 12
• Sodium: 28
• Fat: 19
• Saturated Fat: 11
• Carbohydrates: 19
• Fiber: 3
• Protein: 4
• Cholesterol: 23

Recipe Card powered by

Want to remember this post? Pin it to your favorite Pinterest Board!

Photo, Prop Styling, and Food Styling by Jenn Smith © 2023 Always Jenn Smith; Jenn Smith, LLC

This Blog Post is © 2014-2023 Always Jenn Smith™; Jenn Smith, LLC (FKA Smith Country, LLC)  See below for details

Please Be Respectful

All rights reserved. You may NOT sell, trade, share or redistribute this recipe in any way or use any of my photographs for your site. If you are linking back to this post to a list of recipes, giving credit for the recipe to myself and my site, you may use ONE photo. You must site me and my blog as the creators of the recipe and give credit for the photo. ©2023 Always Jenn Smith; Jenn Smith, LLC

Jenn Smith of Always Jenn Smith™; Jenn Smith, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  As well as the Apple affiliate program now called the Performance Partners Program.

This site displays third-party ads and contains affiliate links, See terms and conditions for ALL affiliates.

If you have any questions feel free to comment below or e-mail me directly.

Thank you for visiting!