This decadent hot chocolate recipe is my absolute favorite because it perfectly combines rich, velvety flavors with just the right sweetness, making it the ultimate comfort drink. Every sip feels like a warm hug on a chilly day, and it transports me straight to a cozy Parisian café.
I find that each cup of Parisian hot chocolate feels like a little luxurious escape. I use 2 cups of whole milk and 1 cup of heavy cream, both for the richness and the fact that these are almost staples of a traditional French kitchen.
My favorite part is the 8 ounces of finely chopped bittersweet chocolate, which is known for its cocoa health benefits, not to mention its amazing taste. And then, I went and added some sugar, which I nearly always do, some vanilla extract, which is almost mandatory, and a dash of salt, which is very much optional.
Ingredients
Whole milk gives a creamy texture; it is a source of calcium and protein.
Rich, velvety texture, high in fat.
Bittersweet Chocolate: Deep flavor from cocoa that’s rich in antioxidants.
Granulated sugar: Sweetens the drink and balances the chocolate’s bitterness.
Vanilla extract: Boosts and balances flavor with smells that are sweet and fragrant.
Salt: Intensifies the flavor of chocolate; a pinch enhances the sweetness in a way that is barely noticeable.
Ingredient Quantities
- 2 cups whole milk
- 1 cup heavy cream
- 8 ounces bittersweet or semisweet chocolate (70% cocoa content), finely chopped
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
1. In a medium saucepan over medium heat, combine whole milk and heavy cream. Stir occasionally until the mixture begins to steam but is not yet boiling.
2. Finely chopped bittersweet or semisweet chocolate should be added to the saucepan.
3. Decrease the heat to low and beat continuously until the chocolate is entirely melted and the mixture is smooth.
4. Add the granulated sugar, the pure vanilla extract, and a pinch of salt.
5. Keep whisking the mixture over low heat for about 3 to 5 minutes, letting it thicken a bit.
6. When the hot chocolate has your wanted thickness, take the pan from the burner.
7. If necessary, adjust the sweetness of the hot chocolate to taste by adding more sugar in small amounts.
8. Ladle the hot chocolate into serving cups, using a ladle to easily transfer it from pot to cup.
9. Serve at once, adorning with whipped cream or chocolate shavings if you wish.
10. Relish the thick and luxurious hot chocolate from Paris while it’s still warm.
Equipment Needed
1. Medium saucepan
2. Stirring spoon
3. Measuring cups
4. Measuring spoons
5. Knife (for chopping chocolate)
6. Cutting board
7. Whisk
8. Ladle
9. Serving cups
FAQ
- Can I use milk chocolate instead of bittersweet chocolate?The taste and texture of bittersweet chocolate are not truly replicable with milk chocolate, which is nearly always too sweet and never has the same kind of richness. For flavor and texture qualities you want from chocolate in a lava cake, choose a chocolate with at least 70 percent cacao.
- How can I make the hot chocolate thicker?If you want something thicker, you can let the mix simmer a little longer or add a touch more chocolate. Just be careful not to let it boil.
- Is it possible to make this recipe dairy-free?Of course, whole milk and heavy cream can be replaced by coconut milk and coconut cream, or by any nondairy milk and cream alternatives you favor. But this may change the flavor quite a bit.
- Can I prepare this ahead of time?Certainly! Prepare it ahead of time and keep it in the refrigerator for a maximum of two days. Warm it slowly on the stovetop before you dish it out.
- What toppings go well with Parisian Hot Chocolate?This hot chocolate has a wonderful, rich taste, and it can only get better with these options: whipped cream, marshmallows, a sprinkle of cocoa powder, or a dash of cinnamon.
- Is the added sugar necessary?Two tablespoons of sugar are added to enhance the flavor, but if you want it less sweet, or if you are using a sweeter chocolate, you can cut back on the sugar or leave it out.
- Can I add spices to the hot chocolate?Certainly! A little bit of cinnamon or nutmeg can warm the drink beautifully. You should try using spices that you favor.
Substitutions and Variations
Replace whole milk with almond milk or oat milk, for a dairy-free alternative.
Thick cream: If you’re looking for a non-dairy substitute, use coconut cream instead.
Bittersweet or semisweet chocolate: Choose dark chocolate with no less than 60% cocoa content if you can’t find 70%.
Granulated sugar: Add a unique sweetness with maple syrup or honey.
Vanilla extract, pure: Use half as much vanilla bean paste or imitation vanilla extract.
Pro Tips
1. Chocolate Quality: Use high-quality chocolate for the best flavor. Opt for a bar instead of chocolate chips, as chips often contain stabilizers that can impact the final texture and taste.
2. Gradual Heating: Heat the milk and cream mixture gradually and avoid boiling. This helps to prevent the formation of a skin and ensures a smooth, velvety texture in your hot chocolate.
3. Whisking Technique: Use a whisk instead of a spoon for stirring. Whisking incorporates air, making the hot chocolate lighter and helps in preventing any clumps from forming.
4. Balance Flavors: For a more complex flavor, consider adding a hint of spices, such as a pinch of cinnamon or a dash of cayenne pepper, to complement the chocolate.
5. Finishing Touch: Before serving, consider frothing the hot chocolate with a milk frother for an even creamier texture. A touch of sea salt sprinkled on top just before serving can also enhance the chocolate flavor.
Parisian Hot Chocolate Recipe
My favorite Parisian Hot Chocolate Recipe
Equipment Needed:
1. Medium saucepan
2. Stirring spoon
3. Measuring cups
4. Measuring spoons
5. Knife (for chopping chocolate)
6. Cutting board
7. Whisk
8. Ladle
9. Serving cups
Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 8 ounces bittersweet or semisweet chocolate (70% cocoa content), finely chopped
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions:
1. In a medium saucepan over medium heat, combine whole milk and heavy cream. Stir occasionally until the mixture begins to steam but is not yet boiling.
2. Finely chopped bittersweet or semisweet chocolate should be added to the saucepan.
3. Decrease the heat to low and beat continuously until the chocolate is entirely melted and the mixture is smooth.
4. Add the granulated sugar, the pure vanilla extract, and a pinch of salt.
5. Keep whisking the mixture over low heat for about 3 to 5 minutes, letting it thicken a bit.
6. When the hot chocolate has your wanted thickness, take the pan from the burner.
7. If necessary, adjust the sweetness of the hot chocolate to taste by adding more sugar in small amounts.
8. Ladle the hot chocolate into serving cups, using a ladle to easily transfer it from pot to cup.
9. Serve at once, adorning with whipped cream or chocolate shavings if you wish.
10. Relish the thick and luxurious hot chocolate from Paris while it’s still warm.
