Description
This authentic French Parisian Hot Chocolate is luxuriously thick, smooth, and irresistibly rich. Made with real dark chocolate and creamy milk, it’s the ultimate indulgence for any chocolate lover. Forget powdered cocoa—this is the real deal, the kind of hot chocolate Parisians sip in cozy cafés on chilly winter mornings.
Ingredients
US Customary / Metric
2 cups (480 ml) whole milk
6 oz (170 g) high-quality dark or bittersweet chocolate (at least 70%), finely chopped
1–2 tablespoons (15–30 g) brown sugar (optional, adjust to taste)
A tiny pinch of sea salt
Whipped cream, for serving (optional)
Instructions
-
Heat the milk:
In a medium saucepan, heat the milk over medium heat until it’s hot and small bubbles begin to appear around the edges. Avoid boiling. -
Add the chocolate and salt:
Add the finely chopped chocolate and a pinch of sea salt. Whisk continuously until the chocolate has completely melted and the mixture is smooth. -
Simmer to thicken:
Lower the heat and let it gently simmer for about 3 minutes, whisking constantly. This slow simmer helps the hot chocolate develop a creamy, velvety consistency. -
Sweeten if desired:
Taste and add brown sugar if you prefer a slightly sweeter drink. Continue whisking until fully dissolved. -
Serve:
Pour the hot chocolate into cups or mugs. For extra indulgence, top with a spoonful of whipped cream or a sprinkle of shaved chocolate.
Notes
- For a thicker result:
Make the hot chocolate ahead of time, let it cool, then reheat slowly before serving. The texture becomes even more luxurious and thick. - Best chocolate to use:
Always choose a high-quality bar of dark or bittersweet chocolate (70% or higher). The better the chocolate, the richer the drink. - Dairy alternatives:
You can use oat milk or almond milk, but the flavor and texture will be slightly lighter than the traditional version made with whole milk. - Serving suggestion:
Pair your Parisian hot chocolate with a croissant, pain au chocolat, or a slice of buttery brioche for an authentic French café moment.
- Prep Time: 5 min
- Cook Time: 5 min