When it comes to hot chocolate, it seriously doesn’t get any better than French-style Parisian Hot Chocolate. All chocolate aficionados would absolutely adore a good cup of Parisian Hot Chocolate because it’s chocolate in its richest and most glorious form. It is lusciously thick, rich, and creamy, and features the most luxurious mouthfeel. Any chocolate lover would make sure to stop at Angelina and/or Carette when visiting Paris because enjoying this decadent drink is a bucket list experience of its own.
Can’t go to Paris right now? Don’t worry, you’d be delighted to learn that it’s actually super easy to create a cup of indulgent Parisian Hot Chocolate at home! Give it about 10 minutes, serve it with a bowl of fresh whipped cream on the side (just like those Parisian cafes), and you’ll be transported to Paris in no time.
What is Parisian Hot Chocolate
Parisian hot chocolate, a.k.a Parisian Chocolat Chaud, is the definition of classic French indulgence. It truly stands out from regular hot chocolate with its deeply rich flavour and ultra-velvety texture. The chocolate itself takes centre stage in Parisian hot chocolate, rather than any watered-down or sweetened cocoa powder-based hot chocolates.
Dark chocolate is typically used, usually 70%, to achieve that deep and rich flavour. If you’re not the biggest fan of high-percentage dark chocolate, I’d recommend trying 54% chocolates. The chocolate is then melted in a mix of both cream and milk to give that thick and lusciously velvety texture. As you will see in the full recipe below, I also like to add a touch of vanilla and sea salt to enhance the flavours. It’s a decadent treat that will make every chocolate lover swoon. To serve, Parisian hot chocolates are usually served with whipped cream on the side for you to mix into your drink.
What Chocolate Is Best for French Hot Chocolate?
| Chocolate % | Flavour |
|---|---|
| 54%-60% | Sweeter, smoother, more approachable |
| 70% | Deep, bittersweet and intensely chocolatey |
| 85%+ | Probably too bitter for most people unless blended with a sweeter chocolate |
Can I Use Chocolate Chips?
Chocolate chips are harder to melt, so I personally wouldn’t recommend using them to make hot chocolate. They tend to contain more stabilisers and are designed to retain their shape – think of cookies, where the chocolate chips manage to somewhat retain their shape after baking instead of completely melting. Using chopped chocolate bar generally produces a smoother result when it comes to making hot chocolate.
How to make French-Style Paris Hot Chocolate at home
Ingredients to Make Parisian Hot Chocolate
- Dark Chocolate – use good-quality 54%-70% chocolate
- Whole Milk
- Double Cream – makes my version particularly rich and silky. You’ll also need extra cream to serve alongside the hot chocolate.
- Vanilla Extract – just a small amount to round out the chocolate flavour without making the drink noticeably vanilla-flavoured.
- Sea Salt – a tiny pinch helps enhance the chocolate flavour and balances its sweetness.
- Sugar (optional) – taste your chocolate first, particularly if you’re using 54% chocolate, before deciding whether it needs additional sweetness.
Recipe Tips & Notes
- This recipe makes 2 small cups of hot chocolate. The chocolate will be quite rich, so you don’t need a massive mug for it.
- You will need a small pot or a milk pan for this recipe.
- The quality of the chocolate matters. So, ideally, get your hands on good-quality chocolate to achieve the best flavours. I usually use Lindt chocolates or Knoops’ chocolate flakes.
- Chop the chocolate finely so that they melt more quickly and evenly.
- Don’t use chocolate chips. This is because chocolate chips are harder to melt, as they are made to hold their shape. Think about chocolate chip cookies – the chips are meant to retain their shape instead of completely melting off.
- I don’t usually add sugar, but everyone has their own taste – you can add sugar to adjust the sweetness of your hot chocolate.
- Always keep it at a medium-low heat when making the hot chocolate. The last thing you want is to burn the chocolate. If you overheat and burn the chocolate, the chocolate will turn out split and lumpy – i.e. not the silky, velvety texture Parisian hot chocolate should have!
- Don’t walk away from the pan. Stir regularly, especially as the mixture starts to thicken.
- If the hot chocolate is too thick, simply add a splash of milk to loosen it up.
- Keep in mind that the hot chocolate will thicken slightly as it cools down.
French Hot Chocolate Variations
Why not perk things up and add a little twist to your homemade French hot chocolate!
Discover More Chocolate Recipes
Biscoff White Hot Chocolate
Nutella Hot Chocolate
Mini Button Chocolate Truffles
French Hot Chocolate (Parisian Chocolat Chaud)
Ingredients
For the Hot Chocolate
- 100 g Dark Chocolate (54%-70%) finely chopped
- 2 cups Whole Milk (480ml)
- ½ cup Double Cream (120ml)
- ½ tsp Vanilla Extract
- Small pinch of Sea Salt
- Sugar (optional) for extra sweetness if you like
For the Whipped Cream (to serve)
- ½ cup Double Cream (120ml)
- 1 tsp White Sugar
Instructions
- Add all the hot chocolate ingredients into a small pot or milk pan.100 g Dark Chocolate (54%-70%), ½ cup Double Cream (120ml), 2 cups Whole Milk (480ml), ½ tsp Vanilla Extract, Small pinch of Sea Salt, Sugar (optional)
- Heat the pot over medium-low heat for about 10 minutes until the chocolate has melted & thickened. Keep stirring to avoid the chocolate from getting burnt.
- Once ready, pour the hot chocolate into your serving cups.
Making the whipped cream
- Whisk together double cream and sugar until stiffened.½ cup Double Cream (120ml), 1 tsp White Sugar
- Serve the whipped cream in a separate bowl together with the hot chocolate. Enjoy!
Notes
- A Parisian hot chocolate is quite rich to taste, so you don’t need a large serving. This recipe makes 2 small cups.Â
- The quality of the chocolate matters in the final taste of this recipe. Good quality chocolates, such as Lindt, are ideal for making this hot chocolate. Or I personally love using Knoops’ chocolate flakes.Â
- Don’t use chocolate chips for this. Chocolate chips are harder to melt as they are made to hold their shape instead of completely melting off.
- Always keep it at a medium-low/low heat when making the hot chocolate to prevent the chocolate from burning. If you overheat and burn the chocolate, the chocolate will turn out split and lumpy.
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