French Hot Chocolate (Chocolat Chaud)

A mug full of french hot chocolate garnished with whipped cream and a sprinkling of cocoa powder.

French Hot Chocolate (Chocolat Chaud)

This French Hot Chocolate (Chocolat Chaud) is an ultra-rich, smooth, and velvety drink made with real 70% bittersweet chocolate, whole milk, and heavy cream. Thick, glossy, and intensely chocolatey, it's a luxurious French café-style treat that's easy to make at home.

Prep Time5

Cook Time15

Total Time20

Servings:

Calories: 565kcal

Author: Karin and Ken

Ingredients

French Hot Chocolate

3 cups whole milk
1 cup heavy cream
12 ounces 70% bittersweet chocolate finely chopped
3 tablespoons powdered sugar or to taste
1 teaspoon vanilla extract
⅛ teaspoon fine salt

Optional Toppings

Instructions

Heat the Milk and Cream and Add the Chocolate. In a medium, heavy-bottomed saucepan over medium-low heat, combine the whole milk, heavy cream, powdered sugar, and salt. Heat, whisking occasionally, until steaming and small bubbles form around the edges. Do not boil. Remove from heat and add the finely chopped bittersweet chocolate and vanilla extract.
Let Stand, Whisk, and Serve. Let stand for 2–3 minutes, then whisk until completely melted, smooth, and glossy. If needed, return briefly to low heat, stirring constantly. Pour into mugs, garnish with whipped cream, cocoa powder, or chocolate shavings, and serve warm.

Notes

Best Chocolate: Use a high-quality 70% bittersweet chocolate bar. Guittard and Ghirardelli were our favorites for flavor and smooth melting.
Chocolate Quantity: Twelve ounces produced our favorite balance of richness and drinkability. For an extra-thick sipping chocolate, increase to 16 ounces.
Sweetness and Salt: Three tablespoons of powdered sugar was preferred over two tablespoons. Adding ⅛ teaspoon of fine salt improved the chocolate flavor for 12 of our 14 tasters.
Adjust Thickness: Add a splash of warm milk if the hot chocolate is too thick for your preference.
Refrigerator: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat slowly over low heat, stirring frequently and adding a little milk if necessary. Alternatively, microwave at 50% power in short intervals, stirring between each.
Freezing: Not recommended because the texture may become grainy or separate.

Nutrition