Easy French Hot Chocolate: A Rich Velvety Chocolat Chaud Recipe

Easy French Hot Chocolate (Chocolat Chaud)

French hot chocolate, called chocolat chaud (pronounced shoh koh lah shoh), is so much more than hot chocolate made from powder. It is a deeply chocolatey, thick drink built from real chopped chocolate, whole milk, and a simple saucepan, which gives it a rich, silky texture you can almost spoon up.

In Paris, sipping chocolat chaud is part of the cafe ritual. Many cafes serve it as a thick, indulgent treat, sometimes close to the consistency of a light pudding, rather than a thin, sweet drink. That is the difference between this and a regular mug of cocoa: the cream and the real melted chocolate are what give it body.

This recipe comes from Margie Nomura’s Easy French Hot Chocolate. It is easy to make in one pan with mostly cupboard ingredients, and it works just as well as a dessert for friends as it does as an indulgent mid afternoon drink.

It serves 4, with 5 minutes of prep, about 10 minutes of cooking, and 15 minutes total.

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Why you will love this recipe

There is a lot to like here, and very little to fuss over.

• It is a one pan recipe. Everything happens in a single saucepan, so there is almost nothing to wash up afterwards.
• The ingredients are mostly cupboard staples: milk, chocolate, cocoa powder, sugar, salt, and a cinnamon stick.
• It uses real chocolate rather than a powder mix, so the chocolate flavor is deep and rounded instead of thin and sugary.
• The cinnamon stick infuses the milk first, which gives the drink a warm, gentle background note.
• The texture is the real reward. Real melted chocolate plus a splash of cream gives a thick, velvety finish that powder simply cannot match.
• It adapts easily. You can make it plant based or dairy free with a couple of simple swaps.
• It suits more than one moment. Serve it as a dessert to friends, or enjoy it as an indulgent mid afternoon drink.
• It is quick. Fifteen minutes, one whisk, and a saucepan are all you need.

If you like the idea of a chocolate drink with real body to it, this is the one to make first. It is also a lovely way to end a meal when you want something warm and chocolatey without baking a whole dessert. The full ingredient list and the four step method are below.

Ingredients

This makes 4 generous servings. Here is what you need:

• 17 fl oz whole milk, about 2 cups
• 7 oz chocolate, chopped, about a generous 1 cup. Margie likes 54% dark.
• 3.3 fl oz heavy cream (double cream), about a scant 1/2 cup
• 1 tsp vanilla extract, optional
• 1 cinnamon stick
• 1 tbsp cocoa powder
• 1 tsp superfine sugar (caster sugar), or granulated sugar
• A pinch of salt

A few notes on the key ingredients, because they change the finished drink:

• Milk: whole milk gives the creamiest result, but any milk or plant based milk works well.
• Chocolate: use a bar and chop it yourself rather than chocolate chips, so it melts smoothly. Darker chocolate or milk chocolate both work, though milk chocolate will be very sweet.
• Cocoa powder: use unsweetened Dutch processed or natural cocoa powder, not hot chocolate powder.
• Heavy cream: also called double cream. It adds extra luscious creaminess and makes the drink indulgently thick.
• Caster sugar: a fine, quick dissolving sugar. Granulated sugar is a perfectly good stand in.

Whole milk and real chocolate are what give this drink its identity, so keep those two in place and adjust around them. The sugar and the pinch of salt are small amounts, but they help balance the dark chocolate. Everything here is easy to find in a regular supermarket, and you will also need a medium saucepan and a whisk.

Substitutions and variations

This recipe is forgiving, so you can adjust it to what you have and how rich you want it.

• Lighter version: skip the cream and use only milk. You still get a lovely chocolate drink, just less thick.
• Sugar: granulated sugar works in place of superfine (caster) sugar.
• Toppings: marshmallows are a great addition on top, and the source author recommends her homemade marshmallow recipe for that. Softly whipped cream or a sprinkle of cocoa powder work well too.
• Plant based or dairy free: swap the milk and cream for non dairy versions and use vegan chocolate. Most dark chocolate is vegan and dairy free, but check the label.
• No cinnamon stick: use 1/2 tsp ground cinnamon instead. Skip the first step, heat the milk gently, and whisk the ground cinnamon in with the other ingredients in step 2.

If you use milk chocolate instead of dark, expect a noticeably sweeter drink. None of these swaps change the method, so you can still follow the same four steps below.

Cinnamon and chocolate are a natural pairing, and if you enjoy that combination, a Mexican chocolate cake with cinnamon is a lovely next bake.

How to make easy French hot chocolate

The method has four simple stages, and the whole thing takes about 15 minutes from start to finish.

1. Infuse the milk. Pour the milk into a saucepan and add the cinnamon stick, plus the vanilla if you are using it. Bring to a gentle simmer over medium heat, then remove from the heat. Cover and let it sit for 5 minutes so the flavors infuse.
2. Add the chocolate. Remove the cinnamon stick, then whisk in the cocoa powder, chopped chocolate, sugar, and a pinch of salt. Return the pan to low heat and whisk continuously until the chocolate has melted and the mixture is smooth and slightly thickened. This takes 5 to 10 minutes.
3. Stir in the cream. Add the heavy (double) cream and continue to heat gently for another minute, taking care not to let it boil.
4. Serve. Pour into mugs and serve immediately, while it is thick, rich, and perfectly luxurious. For an extra touch, top with softly whipped cream, marshmallows, or a sprinkle of cocoa powder.

The texture is the goal here. You want it glossy, smooth, and thick enough to coat the back of a spoon, but still pourable enough to drink comfortably. Serve it straight away, while it is hot, and hand out the mugs. Setting out the toppings so everyone can add their own is an easy touch at the table.

Everything happens in one pan, and you do not need any special equipment beyond a whisk and a saucepan.

Tips from Margie’s kitchen

A few small details make the difference between a good cup and a great one.

Never let the milk boil. Boiling scalds the milk and hurts the flavor, so a gentle simmer is the most heat it should see at any point in the recipe.

Be patient with thickening. The chocolate and cocoa powder will thicken the drink if you whisk gently over low heat. It takes about 5 to 10 minutes. Do not turn the heat up to speed things along.

If a skin forms, whisk it back in and it will usually dissolve. If the drink has been sitting long enough that it is too thick to re whisk, lift the skin out with a spoon and discard it.

Choose the right chocolate. For an authentic French hot chocolate, 54% to 72% dark chocolate is the sweet spot. A chopped bar melts easily and evenly.

If it looks grainy or separated, melt the chocolate over low heat and whisk constantly. If graininess or separation still appears, remove the pan from the heat immediately, pass the drink through a fine sieve, then gently re whisk it while warming.

Storage and reheating. Making it ahead is not recommended. If you need to, store it in an airtight container in the fridge for 1 day, then reheat in a pan over medium heat until it comes back together and thickens.

Keep the heat low and whisk often. That is what gives you a glossy, silky chocolat chaud instead of a grainy one.

Nutrition information is provided per serving and is an approximation: 474 kcal, 32g carbohydrates, 9g protein, 35g fat, 21g saturated fat, 6g fiber, 20g sugar, 66mg sodium, and 45mg cholesterol.

Other recipes you might enjoy

If this drink has you in the mood for more French cooking, there are a few recipes worth trying next: a French chocolate mousse, a Clafoutis aux Cerises, which is a custardy dessert with a crispy top and cherries, and a Courgette Gratin if you would like something savory instead.

For more chocolate desserts, a slice of hot chocolate cheesecake is a natural follow on from a rich cup of chocolat chaud.

Dark Chocolate and White Chocolate Brownies

A brownie that brings dark and white chocolate together, listed among the easy baking recipes on the source site.

Triple Chocolate Chunk Cookies

Another easy baking recipe, with chocolate in three forms for plenty of melty pockets.

Raspberry and Chocolate Cake

A chocolate cake with raspberries, filed under puddings on the source site.

Self Saucing Chocolate Pudding

If you enjoy warm chocolate desserts, a self saucing chocolate pudding is another one to add to your list.

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Easy French Hot Chocolate (Chocolat Chaud)

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Easy French Hot Chocolate (Chocolat Chaud) French hot chocolate, called chocolat chaud (pronounced shoh koh lah shoh), is so much more than hot chocolate made from powder. It is a deeply chocolatey, thick drink built from real chopped chocolate, whole milk, and a simple saucepan, which gives it a rich, silky texture you can almost spoon up.

• Total Time: 15 min
• Yield: 4 servings 1x

Ingredients

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17 fl oz whole milk
7 oz chocolate, chopped
3.3 fl oz heavy cream
1 tsp vanilla extract
1 cinnamon stick
1 tbsp cocoa powder
1 tsp superfine sugar
1 pinch salt

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Instructions

1-Pour the milk into a saucepan and: Pour the milk into a saucepan and add the cinnamon stick (and vanilla, if using). Bring to a gentle simmer over medium heat, then remove from the heat. Cover and let it sit for 5 minutes to allow the flavors to infuse.
2-Remove the cinnamon stick, then whisk in: Remove the cinnamon stick, then whisk in the cocoa powder, chopped chocolate, sugar, and a pinch of salt. Return the pan to low heat and whisk continuously until the chocolate has melted and the mixture is smooth and slightly thickened. This will take 5-10 minutes.
3-Stir in the heavy (double) cream and: Stir in the heavy (double) cream and continue to heat gently for another minute, taking care not to let it boil.
4-Pour into mugs and serve immediately –: Pour into mugs and serve immediately – thick, rich, and perfectly luxurious. For an extra touch, top with softly whipped cream, marshmallows, or a sprinkle of cocoa powder. My Easy Homemade Marshmallows would be incredible here!

Last Step:

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• Prep Time: 5 min
• Cook Time: 10 min
• Method: stovetop

Nutrition

• Calories: 474kcal
• Sugar: 20g
• Sodium: 66mg
• Fat: 35g
• Saturated Fat: 21g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 45mg