Chocolate lovers, you’re in for a treat! The Parisian Hot Chocolate is a notoriously thick, rich and amazingly creamy treat – all while being made with no cream! It relies solely on top-quality chocolate and warm milk to create the perfect balance of rich flavors and silky texture. It’s a treat that’s both comforting and luxurious. One that’ll transport you right to a cozy Parisian café on a crisp winter’s day.
What is a Parisian Hot Chocolate?
Hot chocolate holds a special place in Parisian culture. When in Paris, pausing your activities at 4:00pm and wedging yourself on a café’s heated patio to “people watch” with an accompanying hot chocolate, is a tradition dear to Parisians – and one that I happily embrace whenever I visit the city. And I like to think that this cultural context adds to the allure of the beverage.
If you’re looking for a great place for a Parisian Hot Chocolate while in Paris, I highly recommend going to Les Deux Magots. The Hot Chocolate is a bit pricey but so delicious and well worth it! I included a video of it at the end of this post.
A traditional Parisian Hot Chocolate is notoriously rich, thick and creamy – while being made with absolutely no cream. The velvety rich texture is achieved by the choice of top-quality bittersweet chocolate – and a generous amount of it – along with whole milk.
Unlike some hot chocolate preparations that involve cocoa powder or syrups, Parisian Hot Chocolate is typically made by melting down actual chocolate, which ensures a pure, authentic taste.
This French Hot Chocolate isn’t nearly as sweet as the typical hot chocolate you would find in many other countries. The intense chocolate taste is really the star here. The Parisian Hot Chocolate is made with dark or bittersweet chocolate (lower in sugar), to which your desired amount of sugar is then added. That way, you have control over the amount of sugar you add to your cup – which I recommend keeping to a minimum, to allow the chocolate to shine.
Lastly, a traditional Parisian Hot Chocolate is most often served as is, left bare or with a sprinkle of sea salt. If you’re in the mood, although not traditional, you can also add a dollop of whipped cream on top.
Ingredients you’ll need for Parisian Hot Chocolate
There’s perhaps nothing better than enjoying a Parisian Hot Chocolate in Paris, but preparing one at home is the next best thing. This recipe is decadent, comforting and beyond easy to make. And by easy, I mean 3 ingredients easy! Here is the list of ingredients you’ll need for this perfect cold weather treat.
- Dark or bittersweet chocolate. Choosing a good quality dark or bittersweet chocolate is key for this recipe’s success. This isn’t something you sip on often, so treat yourself! My picks for good quality, but readily available chocolate include Lindt and Ghirardelli.
- Milk. Whole milk (also known as Homogenized Milk) works best for the recipe. I would avoid 2%, 1%, skimmed, or low fat.
- Brown Sugar. Readily found in most kitchens, this is the best choice for this Parisian Hot Chocolate. I prefer light brown sugar which is lighter in taste than dark. Note that in France, we usually use Cassonade for this recipe, which is unrefined brown sugar. If you are able to find it wherever you are, go for it!
Frequently Asked Questions (FAQ)
What are good brands of chocolate to use for this recipe?
Two brands that are of good and readily available quality, are Lindt and Ghirardelli. If you enjoy another brand (perhaps a smaller scale chocolatier) feel free to use it!
Can I use white sugar instead of brown sugar?
Technically, yes. White and brown sugar can be swapped at a 1:1 ratio, but it will slightly change the flavor of the final product.
Can I use 1% or 2% milk for this recipe?
This Parisian Hot Chocolate already benefits from the use of whole (homogenized) milk, as opposed to cream. I would definitely shy away from using 1% milk, but 2% will work in a pinch. Just be aware that it will change the final consistency and creaminess of the drink.
How to store this hot chocolate?
Hot Chocolate can usually be kept in the fridge for up to 4 days. Of course, this also depends on the freshness of the milk you used. To reheat, simply pour back the hot chocolate into a saucepan and reheat on low heat, stirring occasionally, until warm again.
Audrey’s tips
- Do not rush the process. Heat up the milk nice and slow, and stir continuously for the chocolate to melt slowly. Once the chocolate is all melted, take the time to simmer the milk too, to create a thicker texture.
- To cut the bitterness of the chocolate, add 1 tablespoon of light brown sugar per cup of milk.
- A Parisian Hot Chocolate is typically served in a smaller cup than is served in the US/Canada. We tend to use a large cappuccino cup or small tea cup.
I hope you’ll love this Parisian Hot Chocolate (Chocolat Chaud) recipe as much as I do! If you have any questions, please feel free to leave a comment.
More French chocolate recipes to try:
- Classic French Chocolate Moelleux Cake
- Dark Chocolate Olive Oil Cake
- Queen of Sheba Chocolate Cake
- Classic French Chocolate Pots de Crème
- Classic French Chocolate Mousse
- Chocolate Chip Cookies with Fleur de Sel
22 comments
Gorgeous photos/presentation.
Merci!
I tried this recently, and it was the most indulgently rich and certifiably the most wonderful cocoa I have ever experienced. I will not ever purchase hot cocoa in a cafe in the US again — Loved it tremendously!! Be sure to note that the portions should be smaller than typical “mugs” in the States! 😉
— One question, if you end up making more than can be consumed at once (I halved the recipe, and I shared it with three people, but for some friends it was still too rich to have in the portion amount i had given . 🙂 how do you recommend keeping this, in the fridge, and would you have suggestions for re-heating on a stovetop?
Merci infiniment!!
Hi Emilie, thanks for the great feedback! Yes French portions here are definitely smaller than US portions. I always find that a hot chocolate improves with time: you can make it ahead, and let it sit for a few hours and re-heat it before serving (in a simple saucepan, slowly over low heat). However, I wouldn’t recommend keeping it in the fridge, or too long. Hot milk, being cooled down, then refrigerated, and then warmed up again doesn’t sound like a good idea to me. I hope this helps!
[…] Hot chocolate of course. There are endless recipes available to follow, but this one (which I found on the PardonYourFrench blog) is one of my favourites … just add a cheeky pinch of chilli, vanilla and spices to match it with Vianne’s signature chocolat chaud. […]
[…] themed tea or a cup of mulled one are ideal, but it’s also time to try out new recipes. Here is a new one for a good cup of Hot […]
This looks great! The only top-quality chocolate I have in my house is coverture cooking chocolate. Is this recipe designed to be made with eating chocolate or eating chocolate?
As long as you’re using a good quality chocolate, either will work fine. They should both melt the same and have the same delicious end result.
I just made this and it’s absolutely delicious!! I won’t have hot chocolate any other way ever again!
Thank you so much, Amanda! So glad to hear that! It’s chilly and very windy here today, I sure could use a cup for myself.
[…] Source : pardonyourfrench.com […]
This is the flavour and texture I have been chasing for years! It’s absolutely perfect (no added sugar needed for me) – thank you soooo much!!!❤️
So glad this recipe served you well, Michele! It always makes me smile to think how 2-3 simple ingredients can make such a magical flavor. It’s all in the quality, the measurements and the process!
Thank you so much, Audrey, for sharing your wonderful recipes, and goings-on in Brittany! While I always looked forward to the recipes, your monthly journals have provided me with even further lessons and history of France. Thank you so much for share. Have a grand weekend!
Thank you, Gabrielle! So happy you’re enjoying the recipes as well as the newsletter. I’ll keep sharing until I’ve run out of things to say … Which might take some time!
I just made your Parisian chocolat chaud and it was exceptional! My husband and I (we live in the USA) love France and the hot chocolate there. Hard to find anything close here but this made us happy! Every recipe of yours has been a big hit! I love your cookbook. One of my favorites and go-to cookbooks! Merci!
Very wonderful words to wake up to, Linda. Thank you! Nothing like a deliicously rich cup of hot chocolate to make you happy 🙂
I really appreciate the support!
could you use milk chocolate or would it be too sweet w/the brown sugar? my husband LOVES hot chocolate and he has a huge sweet tooth
If he has a sweet tooth, I think it’ll be just fine, Lauren. You could lower the amount of sugar added as well! Perhaps start with no sugar and add to taste. It’s always dark chocolate for me, but it’s not for everyone.
[…] Learn about the Parisian hot chocolate variations that make every sip a new discovery. […]
Looks great
Thank you, Gail. It tastes evey bit as wonderful as you imagine… Maybe more!