I love a good hot chocolate – a really, really good one. This is the hot chocolate I fell in love with in France when I was just 15. Chocolat chaud (which translates to Hot Chocolate) has only two ingredients: whole milk and semi-sweet chocolate! Yum! It’s like drinking liquid chocolate and you’ll never want powdered hot chocolate again.
I like to use semi-sweet chocolate because I don’t like it too sweet. If you’re a coffee lover, you can also add a shot of espresso!
Scroll to the bottom for the full recipe.
I learned this recipe as a ratio of weights. 30 g chocolate to 100 g of whole milk. If you don’t have a kitchen scale 30 g of chocolate is roughly a scant 1/4 cup (if using chocolate chips).
Likewise, 100 g of whole milk is about a 1/2 cup.
Put these two ingredients in the bottom of a small pan. I use my reduction pan (that’s it’s name). It has a narrower bottom and smooth angled sides for easy stirring, but you can use any small stockpot.
Place the chocolate and the milk in the pot.
Place on the stove with medium high heat. Whisk as needed to break up the melting chocolate. It doesn’t take much once it warms up.
Your chocolate will melt before the hot chocolate is a good temp for drinking so after the chocolate is melted, heat until you reach your desired temperature. Add a shot of espresso (optional).
Pour into your favorite mug and enjoy!
Chocolat Chaud (French Hot Chocolate)
Serves 1 (scale up as needed)
30 g (or a scant 1/4 cup) Semi-sweet Chocolate Chips
100 g (1/2 cup) whole milk
shot of espresso (optional)
Place the chocolate and milk in a small stockpot. Heat under medium high heat, whisking occasionally to help break up the melted chocolate. When the chocolate has melted, continue heating and occasionally stirring until you have reached your desired temperature. If you’d like, you can add a shot of espresso to add a coffee flavor. Pour into your mug and enjoy!