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French Chocolat Chaud

Course: Drinks
Cuisine: French
Servings: 2

Ingredients

Chocolat Chaud

  • 1.25 cups whole milk
  • 4.5 ounces high-quality dark (60-70%) chocolate, finely chopped
  • 1 tsp sugar (optional)
  • 1 small pinch salt

Chantilly (whipped cream)

  • 1/2 cup cold heavy cream
  • 1 tsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions

To prepare the chantilly (optional)

  • Whip cold cream with powdered sugar and vanilla to soft peaks.

To prepare the chocolat chaud

  • Pour the milk into a heavy-bottomed saucepan. Heat on medium-low until steaming. Do not allow it to boil.
  • Remove pan from heat. Add the chopped chocolate all at once.
  • Let sit 30–45 seconds, then whisk slowly until smooth and glossy. At this point it should already look noticeably thick.
  • Return the saucepan to very low heat. Whisk continuously for 4-6 minutes.
    You are looking for spoon-coating thickness with a slow, ribbon-like pour and no bubbles (bubbles=too hot).
  • Add the salt and sugar. Remove from heat once it feels luxuriously dense.

Notes

How to Serve It Parisian-style

  • Pre-warm cups
  • Pour in chocolate chaud
  • Add a generous swirl of chantilly or a splash of milk
  • Serve with a teaspoon and small shortbread, butter, or tea cookies