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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. It tastes much richer than the American hot chocolate you may be used to. I love making this in place of a dessert on a cold winter night or to top of a meal during the holiday season! I recommend using good quality chocolate for this recipe if it’s available to you.
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. The American version 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, France’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!
make donuts next time thats my comment
hommer Stop eating all the donuts
I got bullied for this, it’s was chunky
Thanks for your feedback! I’m sorry to hear it turned out chunky. This might have happened because the chocolate isn’t fully melted, if the cornstarch isn’t evenly blended, or if the mixture burns. To avoid this in the future, try gently heating the milk over low heat, stirring continuously, and whisking the cornstarch thoroughly before adding it. An immersion blender can also help create a silky texture by breaking up any clumps (you can also strain it). I hope you’ll give it another try!
The recipe calls for “dark chocolate”.
Is that unsweetened chocolate?
Thank you
While dark chocolate can be unsweetened, not all unsweetened chocolate is dark chocolate! I recommend looking for a dark chocolate bar made with around 65%-70% chocolate liquor (it will be just the right amount of sweet and rich).