French Hot Chocolate
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6 reviews
Excellent
French Hot Chocolate
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How to make an authentic homemade chocolat chaud, just like the ones we enjoy in Paris. No sugar is needed, as the addition of vanilla is sweet enough, letting the quality of the chocolate shine. Ensure you use full fat milk, not half and half for the ultimate experience.
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Ingredients
- 250 g (9 oz/1 cup) whole milk
- 100 g (3.5oz/ ½ cup) dark chocolate 65-70% cocoa solids, broken into bits/chopped, bittersweet
- small pinch salt fleur de sel, sea salt
- ¼ teaspoon vanilla extract to sweeten according to taste - less or more, or powder
- ¼ teaspoon nutmeg see NOTES on spice, grated
Instructions
- Heat the milk in a saucepan, being careful not to boil it. Add the salt, vanilla and nutmeg, if using, and gently whisk in the broken chocolate pieces to melt using a hand whisk.
- Once the chocolate has melted, as you whisk, the consistency will still be liquid. So carry on whisking gently, creating a little foam, for at least 5 minutes or until the liquid thickens.
- As soon as the thickness is to your liking, pour into little jugs or directly into cups and serve immediately.
Notes
- This adapted recipe was first published in my 2nd cookbook, Teatime in Paris in 2015.
- This is particularly rich, thick and more typical of the luxury hot chocolates we are served in tearooms around Paris. If you prefer the kind of French hot chocolate we drink in a bowl for breakfast, add more milk (about 100g/a half cup).
- Spice Variations: If you like more spice, infuse a cinnamon stick, add some finely grated ginger or a pinch of chilli or piment d'Espelette for 10 minutes before adding the chocolate. Alternatively add a little orange peel to your love potions, just like the Parisian chocolatiers do.
- Nutrition: 9g protein; 16g carbohydrates; 28g lipids; glycemic index: 2.
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