Carette Paris Hot Chocolate Recipe
Why Make This Recipe
Carette Paris Hot Chocolate is a delightful treat that captures the essence of French chocolat chaud. Known for its rich texture and deep chocolate flavor, this drink is perfect for cozy evenings or a luxurious start to your day. Making it at home lets you control the sweetness and thickness, giving you a personalized experience that rivals any café in Paris.
How to Make Carette Paris Hot Chocolate
Ingredients:
- 300 ml whole milk
- 40 ml heavy cream
- 70 g high-quality dark chocolate (72 to 78% cocoa), chopped
- 1 tbsp unsweetened Dutch process cocoa powder
- 1 tbsp granulated sugar (or to taste)
- 1/2 tsp cornstarch (optional, for extra thick texture)
- Pinch of fine sea salt
- 1/4 tsp vanilla extract (optional)
Directions:
- Finely chop the 70 g of dark chocolate and set aside.
- If you prefer your drink hot for longer, warm your serving cups with hot water.
- If using cornstarch, mix 1/2 tsp with about 1 tbsp of cold milk to make a smooth slurry.
- In a small saucepan, combine 300 ml of whole milk, 40 ml of heavy cream, 1 tbsp of Dutch process cocoa powder, 1 tbsp of sugar, and a pinch of sea salt. Whisk these ingredients together to blend the cocoa and sugar into the milk.
- Heat the milk mixture over medium-low heat. Whisk often until it’s steaming, and small bubbles appear around the edges. Be careful not to let it boil, as milk can scald quickly.
- If using cornstarch, add the slurry now and keep stirring. Allow it to simmer gently for 1 to 2 minutes until it slightly thickens.
- Remove the pan from heat. Immediately add the chopped chocolate and 1/4 tsp of vanilla extract if using. Stir until the chocolate is fully melted, and the drink is glossy and smooth. If it looks grainy, return it to very low heat and whisk until it becomes smooth.
- Taste your hot chocolate and adjust the sweetness if needed. If it’s too thick, thin it with a little warm milk. If it’s too thin, let it simmer a bit longer or add a few more chopped chocolate pieces to melt in.
- For a silkiest texture, strain through a fine mesh sieve into a jug.
- Pour the chocolate into warmed cups and serve right away. You can top it with whipped cream or a dusting of cocoa for extra flair. Enjoy the rich, intense Carette style hot chocolate!
How to Serve Carette Paris Hot Chocolate
Serve this hot chocolate in warm cups to maintain its heat. It pairs beautifully with a pastry or a plate of cookies. A dollop of whipped cream or a sprinkle of cocoa powder on top adds a nice touch and makes it feel extra special.
How to Store Carette Paris Hot Chocolate
If you have any leftovers, you can store the hot chocolate in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave before serving. If it thickens too much, simply stir in a little more warm milk to reach your desired consistency.
Tips to Make Carette Paris Hot Chocolate
- Use high-quality dark chocolate for the best flavor. Look for chocolate with 72 to 78% cocoa content.
- Adjust the sugar to your taste. Some may prefer it sweeter, while others may like a more intense chocolate flavor.
- For a creamier texture, use more heavy cream or a combination of milk and cream.
- Don’t rush the heating process—take your time to avoid scalding the milk.
Variation
For a minty twist, add a few drops of peppermint extract when mixing in the chocolate. You can also try substituting milk with almond or oat milk for a different flavor profile.
FAQs
1. Can I use milk alternatives for this recipe?
Yes, you can use almond milk, oat milk, or any other milk alternative you prefer. Just be aware that the texture and flavor might slightly change.
2. How can I make this hot chocolate vegan?
To make it vegan, use plant-based milk (like almond or soy), vegan dark chocolate, and skip the heavy cream. You can sweeten it with maple syrup or agave instead of granulated sugar.
3. Can I make this hot chocolate in advance?
Yes, you can prepare the mixture ahead of time and store it in the fridge. Just reheat gently and stir well before serving.
Carette Paris Hot Chocolate
Ingredients
Method
- Finely chop the 70 g of dark chocolate and set aside.
- If you prefer your drink hot for longer, warm your serving cups with hot water.
- If using cornstarch, mix 1/2 tsp with about 1 tbsp of cold milk to make a smooth slurry.
- In a small saucepan, combine 300 ml of whole milk, 40 ml of heavy cream, 1 tbsp of Dutch process cocoa powder, 1 tbsp of sugar, and a pinch of sea salt. Whisk these ingredients together.
- Heat the milk mixture over medium-low heat, whisking often until steaming with small bubbles around the edges. Do not let it boil.
- If using cornstarch, add the slurry and keep stirring. Allow it to simmer gently for 1 to 2 minutes until slightly thickened.
- Remove the pan from heat. Immediately add the chopped chocolate and 1/4 tsp of vanilla extract. Stir until melted and smooth.
- Taste and adjust sweetness if necessary. If too thick, thin with warm milk; if too thin, let simmer longer or add more chopped chocolate.
- For the silkiest texture, strain through a fine mesh sieve into a jug.
- Pour the chocolate into warmed cups and serve immediately. Optionally top with whipped cream or a dusting of cocoa.