Parisian Hot Chocolate (Le Chocolate Chaud)
This Parisian Hot Chocolate recipe is a thick, silky, rich concoction of deliciousness. No other hot chocolate will compare.
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Quick Disclaimer, I have actually never been to Paris. This version I am sharing is actually a play on the hot chocolate of my youth.
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.
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.
My version, like many of my recipes, 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 own batch in your kitchen whenever you need to satisfy your chocolate craving when it strikes.
Fun Fact:
Le chocolat chaud is 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
- Hot Whole Milk: this is used to melt the chocolate and make it drinkable.
- 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.
The last photo is what your chocolate will look like. Nice and thick and will stay on the spoon/spatula.
How to Make 100% Authentic 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.
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
Jenn’s Notes:
If you find your Parisian Hot Chocolate is thinner than you want, there are two different ways to thicken it.
- 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.
- MAKE IT AHEAD OF TIME, let it cool, and then reheat when ready to serve.
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
*This one involves some cooking so unless you’re comfortable with them at a stove, here are a few things all kids can help with:
Storage Details
This Parisian Hot Chocolate will be kept 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. Whisk the chocolate between each minute. My microwave took about 3 min in all (not counting the 15 seconds of stirring in between)
ENJOY and Share!
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Don’t Forget the Whipped Cream!
Or really up your game and try:
Parisian Hot Chocolate (Le Chocolate Chaud)
- Total Time: 25 minutes
- Yield: 8 [3 oz] Cups 1x
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
- 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]
Instructions
- 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.
- 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
- 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.
- 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
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OXO Good Grips 11-Inch Balloon Whisk
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Substitutions:
-
- 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
- Equal parts light or dark brown sugar; or granulated white sugar.
- whole milk can be replaced with the following ratios:
How to Thicken Hot Chocolate
There are two different ways to do this.
- 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.
- 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
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