Forget packets of powdered hot chocolate, make this luxurious French hot chocolate or le chocolat chaud instead. Sometimes called “drinking chocolate” because it’s thick and creamy and can almost be eaten with a spoon, it’s served in cups rather than large mugs.
I was first introduced to it when I studied abroad in Lausanne, Switzerland. Our hosts brought us to a small cafe to keep us from experiencing the effects of jetlag and opted to ply us with sugar instead. European-style hot chocolate, called chocolat chaud in French and cioccolata calda in Italian, is much richer, creamier and denser than American hot chocolate. American chocolate is more similar to the consistency of broth.
European-style hot chocolate is typically made with cocoa powder or dark chocolate, milk, cream and sometimes a thickening agent like cornstarch. Paris’s famous Cafe Angelina makes their famous drinking chocolate with a combination of African cocoa from Niger, Ghana and Côte d’Ivoire.
In a medium saucepan whisk together the milk and heavy cream. Heat over medium heat, whisking occasionally, until small bubbles form around the edges but do not let the mixture come to a boil.
In a small bowl whisk together the sugar, cornstarch and salt. Add to the milk mixture, whisking to combine.
Remove the saucepan from heat and add the chocolate, stirring constantly until it’s completely melted. Return to medium-low heat if needed.
Divide among cups and top with whipped cream and additional chocolate shavings. Serve immediately.
Add ¾ cup (180g) chilled heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Increase the speed of the mixer to medium-high, beating until the cream forms stiff peaks, about 2 minutes. Cover and refrigerate until ready to use.
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I tried this recipe yesterday, it was legendary delicious. I look forward to more of your recipes.
So happy to hear you enjoyed! Thanks for sharing!