French Hot Chocolate
why make this recipe
This French Hot Chocolate is rich, smooth, and simple to make. It uses good dark chocolate and cream for a thick, silky drink. Make it when you want a cozy, chocolate-forward treat that feels special.
introduction
This drink is more intense than regular cocoa. It melts real chocolate into warm cream and milk for deep flavor. If you want to see a similar classic take, read this hot chocolate recipe for more ideas.
how to make French Hot Chocolate
You make this by heating cream and milk, adding chopped dark chocolate, and stirring until smooth. The result is thick and velvety. Below are the full ingredients and step-by-step directions.
Ingredients :
6 ounces Good-Quality Dark Chocolate or Bittersweet Chocolate, chopped ((60-70% chocolate!))
1/2 cup Heavy Cream
1 1/2 cups Whole Milk
2 Tablespoons Powdered Sugar ((15 grams))
1 teaspoon Vanilla Extract
Whipped Cream
Chocolate Shavings or Chopped Chocolate ((optional))
Directions :
Chop Chocolate. To start, finely chop the chocolate into very small pieces. The smaller you chop the chocolate, the easier it will melt!
Combine Cream Mixture. In a small saucepan, combine heavy cream, whole milk, and powdered sugar. Heat over medium-high heat until it’s steaming, but not yet simmering or boiling.
Melt Chocolate. When the cream mixture is steaming, stir in the chopped chocolate and stir over medium heat or medium-low heat to melt. A whisk is a great option here!
Adjust The Texture, If Needed. If your chocolate isn’t melting perfectly smoothly, an immersion blender or even a milk frother can help. It usually only takes 1-2 pulses to immediately make the mixture smoother!
Finish With Vanilla. Stir in the vanilla extract.
Serve & Store. Enjoy hot with dollops of whipped cream and grated chocolate, as desired. Cool leftover French hot chocolate and store in a jar or an airtight container in the fridge 3-4 days. Reheat on the stove over medium-low heat, or in the microwave in 15-20 second intervals until heated through.
how to serve French Hot Chocolate
Serve hot in small cups because the drink is rich. Top with whipped cream and chocolate shavings. It also pairs well with baked goods, such as warm chocolate chip banana bread for a comforting snack.
how to store French Hot Chocolate
Let the hot chocolate cool to room temperature. Pour it into a clean jar or airtight container and close the lid. Store in the refrigerator for 3–4 days. Reheat gently on the stove over low heat, stirring often, or heat in the microwave in 15–20 second bursts until warm.
tips to make French Hot Chocolate
- Chop the chocolate very small so it melts easily.
- Heat the milk and cream until steaming but not boiling to avoid scalding.
- Use a whisk or an immersion blender for a silky texture.
- For a brunch treat, serve with warm apple cinnamon French toast muffins.
- Taste before serving and add a pinch of salt if the chocolate tastes flat.
variation (if any)
- Spicy: Add a pinch of cayenne or ground chili for heat.
- Orange: Stir in a little orange zest for a citrus note.
- Milk Chocolate: Use milk chocolate for a lighter sweet drink.
- Vegan: Use full-fat coconut milk and a vegan dark chocolate.
- Boozy: Add a splash of rum or orange liqueur for adults.
FAQs
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes. Milk chocolate makes a sweeter, lighter drink. Use the same amount but expect a thinner texture.
Q: Can I make this ahead for a party?
A: Yes. Make it, cool, and chill in the fridge up to 3–4 days. Reheat slowly before serving.
Q: Why is my hot chocolate grainy?
A: The chocolate may not be fully melted or mixed. Chop the chocolate finer, stir over low heat, or use an immersion blender to smooth it.
Q: Can I use low-fat milk instead of whole milk?
A: You can, but the drink will be less rich. To keep thickness, keep the heavy cream or use a little more cream.
Q: How do I reheat without burning the chocolate?
A: Reheat over low heat on the stove and stir constantly, or microwave in short 15–20 second bursts, stirring between each.
French Hot Chocolate
Ingredients
Method
- Finely chop the chocolate into small pieces.
- In a small saucepan, combine heavy cream, whole milk, and powdered sugar. Heat over medium-high heat until it’s steaming, but not yet simmering or boiling.
- When the cream mixture is steaming, stir in the chopped chocolate and stir over medium-low heat to melt. A whisk is a great option here.
- If your chocolate isn’t melting smoothly, use an immersion blender or a milk frother to smooth the mixture.
- Stir in the vanilla extract.
- Serve hot in small cups, topped with whipped cream and grated chocolate.
- Enjoy with baked goods, like warm chocolate chip banana bread.
- Let the hot chocolate cool to room temperature, then pour into a clean jar or airtight container. Store in the fridge for 3-4 days.
- Reheat gently on the stove over low heat or in the microwave in 15-20 second bursts.