French Hot Chocolate
why make this recipe
This French Hot Chocolate is rich, warm, and simple to make at home. It uses real chopped chocolate and whole milk for a deep cocoa taste. Serve it for a cold morning or a quiet evening treat. For a sweet breakfast pairing, try it with easy apple cinnamon French toast muffins.
introduction
French Hot Chocolate is thick and very chocolatey. It is not the powdered kind. You heat milk, melt good dark chocolate into it, and finish with a little cream for a silky top. If you like a classic cup of cocoa, this classic hot chocolate recipe shows the same simple idea with rich flavor.
how to make French Hot Chocolate
Follow the steps below in the Directions section. Work slowly and keep the heat low so the milk does not boil. Whisk well when you add the chocolate so the drink is smooth. Finish with chilled whipped cream if you like.
Ingredients :
- 1 1/2 cups whole milk
- 1 teaspoon espresso powder
- 1 teaspoon vanilla paste (or vanilla extract)
- 1/2 teaspoon Diamond Crystal Kosher Salt (or 1/4 teaspoon Morton Kosher Salt or Sea Salt)
- 6 ounces high-quality 70% cocoa bittersweet chocolate* (such as Guittard | finely chopped)
- 1 1/2 tablespoons brown sugar (light or dark is fine)
- 1/2 cup heavy cream (chilled)
- 1/8 teaspoon vanilla paste (or vanilla extract)
Directions :
- Set a small heavy-bottomed saucepan over medium-low heat and add 1 1/2 cups whole milk, 1 teaspoon espresso powder, 1 teaspoon vanilla paste, and 1/2 teaspoon Diamond Crystal Kosher Salt. Heat until scalding hot (about 180℉/82℃), when steam rises and small bubbles form around the edges of the pot, about 8 – 12 minutes. Do not let it boil.
- While the milk heats up, finely chop 6 ounces high-quality 70% cocoa bittersweet chocolate and place into a small bowl with 1 1/2 tablespoons brown sugar.
- Once the milk is scalding, immediately turn the heat off. Add 1/4 cup of the hot milk into the bowl of chocolate and whisk until completely smooth.
- Transfer the milk-chocolate mixture back into the pot, and vigorously whisk until everything is fully melted and homogeneous.
- Briefly return the pot back over medium-low heat, and heat, whisking frequently for 1 – 2 minutes until thick enough to coat the back of a spoon.
- Taste and adjust seasonings as needed. If the hot chocolate is too thick, whisk in a splash of milk. If not sweet enough, add a bit more brown sugar. If it is slightly cloying, add a pinch more salt.
- Divide amongst two mugs and serve immediately with whipped cream if desired (see below for instructions).
Whipped cream topping (optional):
- Pour the chilled 1/2 cup heavy cream into a small bowl. Add 1/8 teaspoon vanilla paste and 1/2 to 1 teaspoon sugar if you like it sweet. Whisk by hand or with a mixer until soft peaks form. Spoon on top of the hot chocolate.
how to serve French Hot Chocolate
Serve in warmed mugs so the drink stays hot longer. Top with a dollop of whipped cream, a light dusting of cocoa powder, or a few chocolate shavings. For a cozy dessert plate, serve alongside a slice of chocolate chip banana bread.
how to store French Hot Chocolate
- Store any leftover hot chocolate in a sealed container in the refrigerator for up to 2 days.
- Reheat gently on the stove over low heat, whisking so the chocolate does not separate. Add a splash of milk if it became thick.
- Do not freeze; separation will change the texture.
tips to make French Hot Chocolate
- Chop the chocolate finely so it melts quickly and evenly.
- Keep the heat medium-low to avoid burning the milk or chocolate.
- Use heavy cream chilled for a better whipped cream.
- Taste and adjust sugar and salt at the end. Small changes make a big difference.
- If you want a bolder coffee hint, use the espresso powder; skip it if you prefer only chocolate flavor.
variation (if any)
- Use milk chocolate for a milder, sweeter cup.
- Add a small pinch of cinnamon or a drop of orange extract for flavor twist.
- For a vegan version, use full-fat oat or almond milk and a dairy-free dark chocolate. Skip the heavy cream or use chilled coconut cream for topping.
FAQs
Q: Can I make this on the microwave?
A: You can warm the milk in short bursts, but stovetop lets you control the heat and avoids boiling. Melt the chocolate slowly and whisk well.
Q: Can I use cocoa powder instead of chopped chocolate?
A: This recipe relies on real chocolate for texture and flavor. Cocoa powder will make a thinner drink and need more sugar and fat to match richness.
Q: How many servings does this recipe make?
A: It makes two generous mugs of hot chocolate.
Q: Can I make this ahead for a party?
A: Make the base and keep warm in a slow cooker on low. Stir before serving and top with fresh whipped cream.
Q: Is this drink sweet?
A: It is rich and slightly bitter from the 70% chocolate. You can add more brown sugar if you like it sweeter.
French Hot Chocolate
Ingredients
Method
- Set a small heavy-bottomed saucepan over medium-low heat and add the milk, espresso powder, vanilla paste, and kosher salt. Heat until scalding hot, about 8–12 minutes; do not let it boil.
- While the milk heats up, finely chop the bittersweet chocolate and place it into a small bowl with brown sugar.
- Once the milk is scalding, turn off the heat and add 1/4 cup of the hot milk into the bowl of chocolate. Whisk until completely smooth.
- Transfer the milk-chocolate mixture back into the pot and whisk until fully melted and homogeneous.
- Return the pot to medium-low heat, whisking frequently for 1–2 minutes until thick enough to coat the back of a spoon.
- Taste and adjust seasonings as needed. If too thick, whisk in a splash of milk; if not sweet enough, add more brown sugar; if cloying, add a bit more salt.
- Divide amongst two mugs and serve immediately with whipped cream, if desired.
- Pour the chilled heavy cream into a small bowl. Add vanilla paste and sugar if desired. Whisk until soft peaks form, then spoon on top of the hot chocolate.