Le chocolat chaud – Parisian hot chocolate is thick, simple, and extremely luxurious. A tender combination of quality ingredients combined with precise technique rewards you with a thick hot chocolate, unlike any cocoa mix you’ve ever tried.
What I’ve learned about French cooking is that you have to focus on 2 things: the right amount of fat and the right amount of patience. For example, the most incredible French scrambled eggs utilize a generous amount of butter and they are cooked very slowly over a low flame. To achieve divine Parisian hot chocolate at home, you must implement the same rules. Whole milk [not cream] and quality dark chocolate must be whisked together over a low flame with with a slow boil for several minutes to achieve the luscious thickness we’re after.
This recipe was inspired by David Lebovitz and it’s the closest thing I’ve tasted to the hot chocolate in Paris. Kenny and I adore Paris and we love to relax at Les Deux Magot , gladly shelling out 10 euros for a tiny cup of chocolate heaven. When executed correctly, you will be rewarded with a luxurious sip of chocolate that will transport you straight to Boulevard St. Germaine. Close your eyes and pretend you’re sitting at a street side cafe, watching the stylish Parisians walk by. Do not let another chilly day go by without treating your family to this amazing taste of Paris!
le chocolat chaud – Parisian hot chocolate
Rich, thick Parisian hot chocolate with the special technique to make this akin to cafe cocoa!
- 8 ounces dark chocolate – chopped into pieces (I use 72% dark but you can use 60% chocolate if you prefer a sweeter finish)
- 3 cups whole milk
- 1/4 tsp sea salt
- 1/4 tsp vanilla bean paste (can also use vanilla extract – be sure to add at the very end)
- Using a serrated knife, chop the chocolate into pieces that are approximately the same size.
- Heat the milk in a medium saucepan over medium low heat. Whisk continuously until the milk is warm but not boiling, about 8-10 minutes (tip: a metal spoon dipped in the milk should release steam when removed).
- Add the chocolate to the warm milk, increase the heat to medium high and whisk continuously until the chocolate has melted and the milk begins to boil.
- When the milk comes to a boil, immediately lower the heat to low and allow the hot chocolate to boil slowly, while you continue to whisk. After 5-8 minutes, the hot chocolate should be very thick and will coat the back of a spoon.
- Keep a watchful eye on the milk so that it doesn’t boil over.
- If the hot chocolate is still watery after 8 minutes, stop stirring and allow the milk to come to a boil. Once the milk has come to a low boil, continue whisking again until thick.
- Off the heat, add the salt and vanilla paste and stir.
- Serve in small tea cups (½ cup portions make a rich serving of hot chocolate).
Serve immediate or make up to 2 hours in advance. If made in advance, reheat the hot chocolate on the stove while you whisk. Thin it out with some milk if it becomes too thick.