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.