Parisian Hot Chocolate Recipe Le Chocolat Chaud

PARISIAN HOT CHOCOLATE (LE CHOCOLATE CHAUD)

Steps:

• In a medium saucepan, heat the milk until it's hot and bubbles appear. Add salt and the finely chopped dark chocolate and whisk until dissolved and smooth. Bring the hot chocolate to a very low simmer, whisking continuously, and simmer for about 3 minutes (this will thicken it). Stir in the brown sugar if desired and whisk until smooth. Pour into cups and serve with a dollop of whipped cream if desired.
• Note: For an even thicker result, make the hot chocolate ahead of time, let it cool and then reheat when ready to serve.

PARISIAN HOT CHOCOLATE

Steps:

• Make sure you read the cooking notes above before you start.
• Step 1 - Heat up the milk in a medium sauce pan over medium-low heat. Turn the heat off, and whisk in the chopped chocolate. Whisk continuously until the chocolate is all melted.
• Step 2 - Turn the heat back on to medium, and bring the hot chocolate to a slow simmer. Simmer for 3-4 minutes, and whisk occasionally until you reach the desired thickness.
• Step 3 - Turn the heat off and whisk in the brown sugar.
• Step 4 - Pour the hot chocolate into individual cups (4 US size coffee cups or 6 to 8 French size cappuccino/tea cups). Optional: Top each cup with a generous dollop of whipped cream and a dusting a unsweetened cocoa. Serve immediately.

PARISIAN HOT CHOCOLATE

Steps:

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

PARISIAN HOT CHOCOLATE

Steps:

• Heat the milk in a medium saucepan.
• Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot.
• For a thicker hot chocolate, cook at a very low boil for about 3 minutes, whisking frequently. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.
• Taste, and add brown sugar if desired.
• Serve warm in small, demitasse cups.
• Enjoy!
• Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving. David also likes to add a few flecks of fleur de sel, the very good sea salt from Brittany.