Drinks
Chocolat Chaud
The Quirky Foodster Team
Ingredients
- 500 ml (2 cups) Whole milk
- 150 g (5 oz) Good-quality dark chocolate (60-70% cocoa), finely chopped
- 1 tbsp granulated sugar (adjust to taste)
- 1 pinch salt
- Lightly whipped cream, to serve (optional)
Method
- Heat milk in a saucepan over medium heat until steaming but not boiling.
- Remove from heat and add chopped chocolate, sugar and salt.
- Whisk continuously until the chocolate is fully melted and the mixture is smooth and glossy.
- Return briefly to low heat if needed, whisking constantly, until thickened to your preference.
- Pour into cups and top with a dollop of lightly whipped cream if desired.
Introduction: French hot chocolate is famed for its thick, intensely rich texture, made from melted dark chocolate rather than cocoa powder — a style epitomised by Parisian cafés such as Angelina, and enjoyed as an indulgent treat, especially in the colder months.
Cultural Background: French hot chocolate is famed for its thick, intensely rich texture, made from melted dark chocolate rather than cocoa powder — a style epitomised by Parisian cafés such as Angelina, and enjoyed as an indulgent treat, especially in the colder months.
Tips: Use a good-quality dark chocolate with at least 60% cocoa for the characteristic rich, slightly bitter depth of Parisian-style hot chocolate.
Variations: Add a pinch of cinnamon, chilli or orange zest for a spiced variation. Already vegetarian. Use a plant-based milk (oat milk works particularly well) and ensure the dark chocolate is dairy-free.
Storage: Best served fresh; leftovers can be refrigerated 2 days and gently reheated.
Reheating: Reheat gently over low heat, whisking to recombine, without boiling.
FAQs:
Q: Why is French hot chocolate thicker than other styles?
A: It’s made by melting actual chocolate into milk rather than mixing in cocoa powder, giving a denser, more luxurious texture.
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