Parisian Hot Chocolate (Le Chocolat Chaud)

Helga Glaesel de BlandingJune 13, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This recipe for Parisian Chocolate, known as Chocolate Chaud, originally from Parisian cafés, is a mixture of milk and good quality bittersweet chocolate, the latter is what gives it its creamy and decadent texture.

Even with this rich texture, this drink is not too sweet because of the type of chocolate we use, when tasting it you can add 1 or 2 teaspoons of brown sugar if you like it a little sweeter. With the rainy weather that we have had in recent days, we have wanted to make this recipe again and combine it with our delicious baked churros.
It is important that you serve it in small cups, you will never finish a normal-sized cup of this by yourself, the flavor is so rich it is better enjoyed in smaller amounts.

So, now you know! for the weekend, if the afternoon gets rainy, have your bittersweet chocolate ready to make this treat for yourself and enjoy it while watching a good movie!

Helga

Parisian Hot Chocolate (Le Chocolat Chaud)

Adapted from David Lebovitz
Yields 4-6 small cups

Ingredients:

2 cups milk
5 oz bittersweet chocolate, finely chopped
1-2 tsp brown sugar
A pinch of salt
cayenne pepper, optional

Procedure:

Heat the milk and pinch of salt in a medium sized sauce pan.
Once the milk is warm, remove from the heat and whisk in the chocolate, stirring until it is completely melted.
For a thick chocolate, return to the heat and cook at a very low boil for about 2-3 minutes, whisking constantly. Be careful to keep an eye on it as it may boil up a bit during the first moments.
Taste, and add brown sugar if desired. Serve hot in demitasse cups, or small coffee or tea cups. You may add a pinch of cayenne pepper, optional.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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