Smooth, velvety, and unapologetically rich—French hot chocolate is what you’d get if your favorite truffle melted into a Parisian café cup. It tastes as good as Japanese Cheesecake and Strawberry Crunch Cheesecake, only warmer and deeper, like a dessert you can drink.
This isn’t your average cocoa; it’s made with chopped dark chocolate, gently whisked with warm milk until glossy and thick, just like they do in Lyon or Toulouse. I first tried it in a tucked-away café near Montmartre, and it’s been part of my winter ritual ever since.
Technique-wise, think ganache meets sipping chocolate: go for 70% cacao or higher, and stir low and slow. It’s bold yet balanced, rich but not cloying—a comforting cup of culinary exploration that invites a moment of indulgence, no passport needed.
Perfect For Culinary Curiosity!
- Honestly? It just tastes really good—silky, indulgent, and full of depth that lingers long after the last sip.
- I started making this during a snowy January in Alabama, and it instantly felt like a Parisian escape—great when you’re craving something warm and worldly.
- It’s my go-to when I want dessert but don’t want to bake—one small mug satisfies like a slice of cake.
- Over time, I’ve played with flavors like cardamom, cayenne, or a hint of orange zest—turns out this recipe is as versatile as it is elegant.
- It’s surprisingly helpful for curbing sweet cravings without going overboard—rich enough that a little goes a long way.
French Hot Chocolate Recipe
Equipment
- Medium saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Heat-resistant spatula
- Knife
Ingredients
- 1½ cups whole milk
- 2 tsp powdered sugar
- ½ cup heavy cream
- ½ p espresso powder optionalts
- 8 oz bittersweet chocolate at least 70%, chopped
- Giant bowl of whipped cream
Instructions
- Pour the whole milk, heavy cream, powdered sugar, and espresso powder into a medium saucepan and place it over medium heat.
- Whisk the mixture gently until it’s steaming and tiny bubbles form at the edges, making sure it doesn’t reach a boil.
- Take the saucepan off the heat and stir in the chopped chocolate until it's fully melted.
- If needed, return the pan to low heat to help the chocolate melt completely.
- Once smooth and well-blended, pour into mugs and top generously with whipped cream.
- Serve warm.
Notes
- Use high-quality dark chocolate (at least 60% cocoa) for a truly rich and authentic taste.
- For a spiced twist, add a pinch of cinnamon or chili powder to the milk mixture.
- If you prefer a thinner consistency, add an extra splash of milk after the chocolate melts.
| Calories | 290kcal |
| Carbohydrates | 22g |
| Fiber | 3g |
| Fat | 22g |
| Protein | 7g |
| Cholesterol | 43g |
Variations to Help You Customise This Dish!
- Mint Chocolate: Stir in a drop or two of peppermint extract or top with crushed candy canes for a cool, festive twist.
- Orange Zest: Add a bit of fresh orange zest or a splash of orange liqueur (like Grand Marnier) to the milk mixture for a citrusy contrast.
- Nutty Delight: Blend in a spoonful of hazelnut spread or a few drops of almond extract for a nutty richness.
- Spiced Parisian: Sprinkle in ground cinnamon, nutmeg, or a pinch of cayenne for a warm, spiced depth.
- Mocha Madness: Increase the espresso powder slightly and top with a chocolate-covered espresso bean for coffee lovers.
