Indulge In Parisian Hot Chocolate: Rich & Creamy Recipe

I always enjoy preparing French Hot Cocoa. I mix whole milk and heavy cream with high-quality dark chocolate, a pinch of salt, and a touch of vanilla. A slight hint of sugar ties the ingredients together, resulting in a mesmerizing blend that keeps me intrigued every time I bring this decadent recipe to life.

I love makin’ this version of Parisian hot chocolate because it’s a real game changer for anyone who appreciates a truly rich, velvety treat. I start off by bringin’ together 2 cups whole milk and 2 cups heavy cream, then melt 200 grams of high-quality dark chocolate (70% cocoa) into the mix.

I add in a couple of tablespoons of granulated sugar and a real pinch of salt to balance the flavor. For that extra touch of smoothness, I use either a split vanilla bean or a teaspoon of vanilla extract.

This recipe is all about making hot chocolate from scratch that feels personal and a bit luxurious without fuss. I always try to make it the perfect hot chocolate, mixing in little ideas inspired by the best French drinks.

Whether you’re into winter hot chocolate or just enjoy a great French hot cocoa, this recipe is sure to surprise you with every sip.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, I love how simple it is even though it tastes super fancy. I mix whole milk with heavy cream and add a split vanilla bean or vanilla extract, and it feels like I’m making my own little luxury treat. It warms me up on cold days and makes me feel all cozy inside.

Another thing is that the balance of flavors is just spot on for me. I like how the dark chocolate (with its rich 70% cocoa kick) blends perfectly with the creamy base, and that little pinch of salt really makes all the flavors pop. Sometimes I even mess around by adding a bit of extra sugar if I’m feeling it, which makes the recipe feel personalized.

Also, I appreciate how forgiving the process is. Even if I miss a step or stir a bit too slow sometimes, it still turns out delicious. The trick of straining through a sieve gives it that extra smooth texture that I really dig—it feels like a small secret hack that makes the hot chocolate next-level.

Lastly, this recipe reminds me of lazy winter afternoons and nights when I just want something indulgent and comforting. There’s something about the way the chocolate melts slowly and fills my kitchen with this amazing smell, making it a real treat both to make and to enjoy.

Ingredients

Experience a Parisian treat with our indulgent hot chocolate recipe.

Each ingredient brings its own magic enhancing flavor and texture in a special way.

• Whole milk: Rich source of calcium and protein that lends a smooth body and mild natural sweetness.
• Heavy cream: Brings velvety texture with extra richness and light fatty goodness without too many carbs.
• Dark chocolate: Provides intense cocoa flavor, antioxidants, and slight bitterness that balances the sweet notes.
• Granulated sugar: Adds just enough sweetness without overpowering the deep chocolate flavors.
• Vanilla bean/extract: Infuses a natural, aromatic warmth that enhances every sip with subtle hints of spice.
• Salt: A pinch to elevate and balance all the flavors, making the drink more complex.

Ingredient Quantities

• 2 cups whole milk
• 2 cups heavy cream
• 200 grams (about 7 oz) high-quality dark chocolate (70% cocoa), chopped
• 2 tablespoons granulated sugar (or adjust to your taste)
• 1 vanilla bean, split and scraped or 1 teaspoon vanilla extract
• A pinch of salt

How to Make this

1. In a medium saucepan, pour in 2 cups whole milk and 2 cups heavy cream along with a pinch of salt and the split vanilla bean (or if you’re using vanilla extract, add it later), then heat the mixture over medium-low heat until it’s just about to simmer.

2. Once it’s warm, lower the heat a bit and add the 2 tablespoons granulated sugar while stirring to let it dissolve evenly into the mix.

3. Slowly add the 200 grams chopped dark chocolate, stirring constantly so it melts properly into the creamy base.

4. If you’re using a vanilla bean, take out the bean pod after the chocolate has fully melted. If you’re using vanilla extract, add it now.

5. Continue stirring the mixture gently on low heat for another 2-3 minutes. This helps blend all the flavors together while keeping the chocolate from burning.

6. Taste and adjust sweetness if needed by adding a bit more sugar until you get the perfect balance.

7. If you like an extra smooth texture, strain the hot chocolate through a fine mesh sieve into your serving mugs.

8. Serve the hot chocolate immediately while it’s rich and velvety warm. Enjoy your indulgent Parisian treat!

Equipment Needed

1. A medium sized saucepan to heat up the milk and cream properly
2. Measuring cups for the milk and heavy cream
3. Measuring spoons to get the right amounts of sugar and vanilla extract
4. A chopping board and a sharp knife to chop the dark chocolate and split the vanilla bean
5. A heat resistant stirring spoon to mix everything without burning your hand
6. A fine mesh sieve if you want that extra smooth texture in your hot chocolate
7. A couple of heatproof serving mugs to serve your treat warm
8. A stove to actually make it all come together

FAQ

Indulge In Parisian Hot Chocolate: Rich & Creamy Recipe Substitutions and Variations

• Heavy cream: If you can’t find heavy cream, you may use half and half, but know that it won’t be quite as rich and creamy.
• Whole milk: You can try using 2% milk if you dont have whole milk, although the texture might be a bit lighter.
• High-quality dark chocolate: You could substitute with chocolate chips or mix unsweetened cocoa powder with a little butter to get a similar flavor.
• Granulated sugar: Feel free to swap the sugar for brown sugar or even honey if you’re aiming for a different kind of sweetness.
• Vanilla bean: In case you dont have a vanilla bean, vanilla extract works just as well for adding that warm, aromatic touch.

Pro Tips

1. If you’re using a vanilla bean, make sure you remove the pod after the chocolate’s melted so that you dont accidentally let it overcook and add an unwanted bitter flavor.
2. Stir the mixture continuously when you add the chocolate so it melts evenly and doesnt scorch on the bottom of the pan.
3. Add the sugar slowly while the milk and cream heats up to make sure it dissolves properly, you can always add a bit more later if needed.
4. For an extra smooth texture, strain the hot mixture through a fine mesh sieve before serving, even though its an extra step it really makes for a nicer drink.