French Hot Chocolate

French hot chocolate is made with rich, dark European chocolate. This hot chocolate recipe is for true chocolate lovers! It’s rich and creamy and will transport your taste buds to a French bistro.

Do you carry dark chocolate in your purse in case of emergencies? Do you fall for the chocolate that’s placed so dangerously beside the register every time you check out at Trader Joe’s? Is your hand rooting through your top desk drawer for a piece as you read this? If yes, I made this French Hot Chocolate just for you. Also, we are kindred spirits.

2 mugs of French Hot Chocolate. Classic dark European-style hot chocolate, garnished with whipped cream and shaved chocolate

Packets of store-bought hot chocolate mix were a fixture in our home growing up and eventually followed me to college, where I “cooked” steaming mugs for friends by boiling water in my fire hazard of a hotpot.

It didn’t matter which hot chocolate brands I tried. My hot chocolate attempts always ended the same way: me, poking at stubborn lumps of sugary cocoa floating on top of milky water, attempting to get the mix to dissolve smoothly. If you’ve used a hot chocolate powder, you know the struggle.

While those instant packets still hold a nostalgic place in my heart, it wasn’t until I visited Paris that I understood the true meaning of the words hot chocolate—emphasis on the chocolate, please.

Forget the powders, the mixes, the annoying little clumps.

What we have in our mugs today is something else entirely. This is a thick drinking chocolate recipe that will make you feel as if you have been transported to a French café!

What Is French Hot Chocolate?

French hot chocolate is not for the casual chocolate dabbler, the chocolate shy, or anyone with an aversion to heavy cream.

French hot chocolate is deep, dark, and utterly magnificent. I will never forget my first sip. I was 16 and in Europe for the first time, visiting my Uncle R.D. He took me to the celebrated Café Angelina in Paris, famous world wide for its decadent hot chocolate. My chocolate-loving heart never quite recovered, and I’ve been lovestruck since.

French Hot Chocolate. An easy recipe for dark hot chocolate that tastes just like the kind served in Paris cafes.

chopped dark chocolate
I ordered Cafe Angelina’s le chocolat chaud, expecting something similar to the hot chocolate packets of my youth. Oh my, I could not have been more mistaken. What arrived was not a milky brown, mildly chocolatey broth but a thick, gloriously rich mug of steaming chocolate velvet. It was bittersweet and so thick, I suspected the chef had simply melted a bar of the finest quality Parisian chocolate directly into my mug.
After developing this recipe, I’m reasonably certain he did.

bistro mugs of the best French Hot Chocolate

I miss and think of France—where I eventually went on to study abroad and later returned for a month—often, but some days are more nostalgic than others. I was having a particularly sentimental afternoon on a chilly day, and since I didn’t think it appropriate to fix myself an entire batch of Slow Cooker Spiced Wine, a mug of steaming French hot chocolate proved to be the perfect remedy to take me back to Paris.

French Hot Chocolate with Whipped Cream

I searched the web for Café Angelina’s hot chocolate recipe, combined what I read with my own memories of it, and I must say, I think this French hot chocolate recipe is pretty darn close.

My search for how to make the perfect European hot chocolate recipe lead me down some interesting Wiki rabbit holes as well. Here’s what I learned:

How to Make Real Hot Chocolate

  • You must use real, good-quality chocolate bars. Homemade hot chocolate recipes contain very few ingredients, and the largest ingredient is chocolate, so be picky.
    Use dark or bittersweet chocolate. Milk chocolate will be too sweet, at least for most European tastebuds.
  •  ^^That said, this is YOUR hot chocolate. If you prefer sweet and want to go with milk, I say, cheers!
  • I have the most success with a blend of whole milk and cream. Some recipes call for almost entirely cream, but that was a bit much for me. I recommend a blend of the two.
  • Do not use water. This might be OK for a packet mix in a pinch, but we are in the business of REAL hot chocolate today, and real hot chocolate needs milk.
  • Need dairy-free hot chocolate? I recommend full-fat coconut milk for a similar experience. I haven’t tried this recipe with dairy-free chocolate bars yet, so I’m afraid I can’t say how that would work out. (But if you do try, I’d love to hear how it goes!)

How to Thicken Hot Chocolate

  • This one is easy. WITH MORE CHOCOLATE. This recipe will feel like you are using a ridiculous amount of chopped chocolate, but trust me and go with it. You will not be sorry.

How Hot Chocolate Was Invented + A Brief French Hot Chocolate History

Not directly related, but I stumbled upon it and found it interesting, so here you go! This is a super abbreviated version, but hopefully it gives you an idea.

  • As early as 500 BC, Mayans in Mexico were drinking chocolate made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers. It was cold, bitter, and very different from the French hot chocolate we are making today.
    In the early 1500s, the Spanish explorer Cortez brought cocoa beans and chocolate drink-making gear to Europe, where it was adopted by the Spanish upper class. (Yep. It was Spanish hot chocolate before it was French hot chocolate.)
  • People started to like drinking chocolate better when served hot, sweetened, and without the chili peppers.
    In the early 1600s, Louis XIII’s wife brings hot chocolate to France, where it eventually became quite the hit at Versailles. The kings and queens were INTO IT. Can you blame them?
  • Enter: Industrial Revolution. The drink becomes more accessible and chocolate more affordable. Hot chocolate for all!
  • A 16-year-old girl goes to Paris. She falls in love with le chocolat chaud (<—French hot chocolate translation). Years later, she posts a French hot chocolate recipe on an American food blog.

And here we are today.

This French hot chocolate recipe has the richness and consistency of Angelina’s chocolat chaud, though I remember Angelina’s being even more intensely chocolate flavored, to the extent that it almost wasn’t sweet, a situation the restaurant resolved by serving its hot chocolate with a giant pot of sweetened whipped cream to stir into it.

I find that American chocolate in general is sweeter than many of its European counterparts, so to balance it out, I added a touch of instant espresso powder to my version of the recipe. If you prefer a sweeter hot chocolate, feel free to omit it.

overhead image of French Hot Chocolate garnished with whipped cream and grated dark chocolate

This French hot chocolate recipe will yield two aggressively sized mugs of the deepest, darkest drinking chocolate for two voracious chocolate lovers or smaller mugs for a group of three or four.

For a giant (not at all light batch), check out Sally’s Slow Cooker Hot Chocolate. I made it for a friend’s birthday, and it tasted wonderfully rich like this French Hot Chocolate, though the recipe is noticeably sweeter. If you’d like a super dark version, you could try scaling back on the sugar.

If you are looking for a single serving of hot chocolate or something on the lighter side, my 2-Ingredient Hot Chocolate hits the spot.

But for the darkest drinking chocolate in all its luscious, unabashed, truffle-like glory, this French Hot Chocolate has no equal.


mugs of French Hot Chocolate
4.84 from 25 votes
Leave a Review »

French Hot Chocolate

Yield: 2 large, intense cups or 4 smaller ones
Prep Time:
3 mins
Cook Time:
5 mins
Total Time:
8 mins
The most decadent dark hot chocolate recipe that tastes just like the French hot chocolate found in Paris cafés. Intense, rich, and absolute heaven for any chocolate lover. Recipe based off of the famous Café Angelina in Paris.


  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 teaspoons powdered sugar
  • 1/2 teaspoon espresso powder — optional, but delicious for intensifying chocolate flavor
  • 8 ounces bittersweet chocolate — at least 70%, chopped*
  • Giant bowl of whipped cream — for serving


  1. In a medium saucepan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around the edges. Do not allow the mixture to boil.
  2. Remove from saucepan from the heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream.

Recipe Notes

  • *Choose the best quality chocolate you can, as the flavor really carries the drink. I love Guittard for a splurge, Ghirardelli, or Godiva, but the Trader Joe's Pound Plus 72% bar is quite good too. I do not recommend chocolate chips, as they contain stabilizers and do not melt as well.
  • Leftover French hot chocolate can be cooled to room temperature, then refrigerated in an airtight container (empty mason or jam jars work particularly well). Reheat gently the in the microwave or in a saucepan over low heat.
Course: Dessert, Drinks
Cuisine: French
Keyword: French Hot Chocolate, Hot Chocolate Recipe

Nutrition Information

Amount per serving (1 (of 4), without additional whipped cream) — Calories: 290, Fat: 22g, Saturated Fat: 14g, Cholesterol: 43mg, Sodium: 75mg, Carbohydrates: 22g, Fiber: 3g, Sugar: 17g, Protein: 7g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. This look devilishly decadent, Erin! I love real hot chocolate like this. It is such a treat. Perfect to enjoy while relaxing after Christmas. Hope you had a wonderful day!

  2. OMG! I am drooling at that rich chocolatey goodness! You’re right, it’s the perfect thing to enjoy during the rest of the season!

  3. I have bookmarked this. Will never forget the hot chocolate I had at Angelina’s in Paris. This sounds perfect.

  4. I love this Erin especially after spending a few weeks in Paris this summer myself! Any little memory is a good one. This looks delicious!

  5. Stacey @ Bake Eat Repeat Reply

    That looks like absolutely decadent hot chocolate! Wow! You just added more reasons to my list for why I need to go to France someday! :)

  6. Wow. I thought I was jaded about the hot chocolate here, but now I see this and I just want it. Such an amazing (and really, the best) way to do this beverage!

  7. I’d carry truffles in my wallet if I weren’t afraid they’d get smashed when I sat down. GREG

  8. Talk about decadence! I must indulge….but in a few days after the effects of the Christmas goodies wear off, lol.

  9. Hey !! I’d just like to had a little something, the truth behind Angelina’s flawless hot cocoa. You need to bring the saucepan to boil, take it off the heat to whisk it, and repeat this 5 to 10 times (10 if you are really brave) and this is what give the characteristic texture of this hot chocolat, like a chocolat cream !!

  10. This looks soo delicious and decadent! I’d love me a cup of this french hot chocolate right now. :) I hope you had a great holiday!

  11. It’s so thick, it almost looks like pudding!! Delicious :)

  12. Oh my, Erin! This speaks to my heart (or perhaps stomach?)! Will make this tonight! Can’t wait.
    Oh, and as I plan my trip to Paris next year, I will make sure to visit Cafe Angelina. Until then, I will enjoy this! Thank you for sharing!

  13. Gosh, this looks glorious! I love my Swiss Miss cocoa, but this hot chocolate is a different level treat. I recently made a hot chocolate recipe that was terribly sweet. I think this would be much more up my alley!

  14. Oh man how could I say no to this?! It looks so thick and awesome! Pinned! :)

  15. This looks so rich and delicious Erin, just the way I like my hot chocolate!

  16. From a calorie standpoint, this would do me in. However, I may have to make this, since I love really dark chocolate.

  17. Wow this looks amazing!! So decadent and rich! I love that you added espresso!

  18. This is so perfectly suited to the leftover ingredients I have hanging out in the fridge and pantry just now. I know what I’m having with breakfast in the morning.


  19. I definitely feel like hot chocolate should be creamy and decadent!
    Those mugs of slightly brown liquid never do it for me, I need indulgence!

    {Teffy’s Perks} X

  20. Oh my word, this is so rich and wonderful!!!

  21. I gotta be honest here. Ho hum hot chocolate. DANG, Girl. I had to pin this.
    You are sooooo right. What did I know? Zip obviously. What a marvelous
    drink. You got me! And I love being ‘got’.

  22. This looks so easy + delicious + pretty! Love the evolution of it.

  23. Oh my goodness, that looks like heaven in a cup. I don’t have purse chocolate, but I do have desk/office chocolate :)

  24. I love Chez Angelina, too. Will have to try this recipe. :)

  25. Hot damn!!! Now THIS is hot cocoa!! BTW Love the espresso powder addition. Happy almost New Year friend!

  26. I lost a purse to a stashed dark chocolate bar that melted out of its wrapper once and had to give up that wonderful habit :) This looks amazing!

  27. After seeing this post, hot chocolate is ALL I am craving. Pinned!

  28. You completely read my mind! I always bring dark chocolate everywhere, especially on vacations. I don’t know if the places I’m going will have it readily available in grocery stores, so I always need to be prepared! ;) But somehow, I still haven’t tried true French hot chocolate. That definitely needs to change! Pinned!

  29. Gorgeous, as always, I can make your French Hot Chocolate. Thanks Erin Clarke for sharing

  30. This looks AMAZING!! Your photographs are so pretty! Thanks for linking to my Hot Toddy recipe, so sweet of you! I saw you on the list for Eat Write Retreat, we will have to meet in person! Have a Happy New Year :)

  31. oh my god!! this looks awesome.. i love the experience you’ve share here. you have inspired me to make this.. i am thinking of adding some cinnamon and mixed spices in it..what do say?

  32. Just made this – so decadent and delicious. Thank you so much for the recipe. I used Green & Black’s 70% and it was great!

  33. This is liquid ganache! YUM! Can’t wait to try it!

  34. Tried this recipe..REALLY good. I didn’t add the whipped cream though. I did try another batch with Ghirardelli milk choc chips..just as good, and no probs with melting.

  35. Can’t wait to try this. I am obsessed with Angelina’s hot chocolate. I have a friend who is a flight attendant and when he is in Paris he brings me back a bag. Doesn’t happen often enough. Now I can feed my craving any time!

  36. This looks decadent! Also, where did you get those mugs? They are adorable.

  37. This looks simply divine!  

  38. I have been waiting to try this for a couple of weeks and am finally sitting here enjoying it. I used 100% Ghirardelli. The flavor is unlike anything I have ever tried. Very, very rich and delightful. Made my night! Thank you.

  39. OMG I died when I saw this! I’m hoping this will be the answer to some prayers I’ve had. Over Christmas I visited a Ghiradelli shop and got a cup of hot chocolate and haven’t been able to settled for anything else since. I thought that seemed like a thick, creamy bar of chocolate with a teaspoon of milk… I can’t wait to try your recipe!

  40. Wow, this looks so decadent and absolutely delicious! I’m salivating unattractively over the keyboard!

  41. Oh yeah! Found you Hot Choc via pinterest and you are so right. Parisian Hot Chocolate is so different to others. Ok here in germany we’ll get simply the same thik chocolate and I absolutely adore it. But Angelina and Laduree add a bit of water and cook the chocolate until its a viscid texture :)

    Lovely Inspo :)
    Love, Patricia

  42. Oh wow! Found this via pinterest and will be trying it for sure as soon as I have been to the city a purchased some quality chocolate! Where did you get the gorgeous cups too? I love to have the ‘right’ cup for all my drinks. Hubby laughs because I have a particular cup for my morning tea, another for my coffee and yet another for my night time tea! It just doesn’t taste quite right if it isn’t in the correct cup! And as for those cheap ‘builders’ mugs…won’t have a single one in the house haha! Like drinking from a bucket! Am I a cup snob? lol!

    • Rona, I feel the same way about having just the right cup—it makes the whole drink more enjoyable! The mugs were actually a gift from a friend, but I’ve seen similar sets from World Market. So glad you found the recipe and hope you love it!

  43. MERCI for posting this! I studied abroad in Italy, and one week there was a big chocolate festival in my little city. I ordered a cup of cioccolata calda on my way to class on a chilly morning and couldn’t have been more smitten. I’ve been looking for a good recipe ever since… this looks just perfect! Why don’t people make this in America?! 

  44. edgardo fabillar Reply

    this recipe is very good when i go home i make this for my family thanks a lot…..i love chocolte……

  45. This looks decadently delicious, reminds me of when I travelled to Switzerland and tasted chocolate (felt like it was for the first time). Haven’t found anything so amazingly soft and delicious since.

    Enough of my own stories, I’m admin for a Facebook page called Chasseur AUNZ. We would love to share your image and link it back here of course. If you’d rather we don’t just drop me an email. – S

    • Sam, I bet the chocolate in Switzerland was incredible! And yes, I’d love for you to share a link to this post, thank you! As long as the recipe isn’t reprinted, it’s fine for you to use an image (with a direct link to the post). Thanks for asking and for your kind words too!

  46. Wow! Thank you for posting this! I will try this recipe. Is it possible to have a thick consistency without adding heavy cream? 

    • Hi Jen! I’m afraid not. While decadent, heavy cream is one of those things where there really isn’t a direct substitute, especially since the recipe has so few ingredients. You could use all milk or even half and half, and the hot chocolate will still taste lovely, but it will never be as thick and rich. It’s definitely a special indulgence (but soooo good !)

  47. Hey Erin! Made then French Hot Chocolate recently and it was really delicious. It didn’t have the thickness like it did in your picture. Was wondering if you have any tips how to get it to look that way

    • Ozzie, I’m not sure why this would be. Did you use whole milk and heavy cream as called for in the recipe, along with the full amount of chocolate? If you used a lower fat dairy, such as skim milk or half-and-half, that would definitely affect the texture, as would less chocolate. Otherwise, I photographed the recipe exactly as it was written here. Regardless, I’m glad it was delicious, which is definitely the most important thing!

  48. Awesome tips Erin! Thanks for sharing!

  49. I’ve tried this three times and I don’t know what I’m doing wrong!

    • Jenna can you let me know what didn’t work out?  I can then help you troubleshoot.  It may be that you are heating the cream up too much, perhaps?  Also, using good-quality chocolate is really important  so that it melts nicely and has the best possible taste. 

  50. Like ozzie above, it cam out tasting very good but nothing like the thickness in your picture? How fast am I to whisk? I’ve been heating up the cream until I see the small bubbles on the edges and I used guittard 61%. But it’s still very liquidy and the chocolate seperates like with swiss miss.

    • That helps to know! In terms the thickness, the hot chocolate definitely thickens as it cools, and it wasn’t piping hot when I took the picture, so that is part of it. It still should be plenty thick and rich though. Are you sure that you’re using a full 8 ounces of chocolate? Standard baking bars are usually 4 ounces. if you want it even thicker, you can always add more too :-) In terms of the separation, this is likely because the cream is a bit too hot when you’re adding the chocolate. Try letting it cool a bit more, melt in half of the chocolate, then add the rest of the chocolate and let the residual heat melt it the rest of the way. I hope that helps! I’m glad to hear it still tastes delicious :-)

  51. Thank you soo much for this. Am in Nairobi ,in bed with my hot chocolate and it’s raining.bliss!

  52. I am a chocoholic and this hot chocolate looks incredible! I can’t wait to try it, thank you so much for sharing this recipe! I have a feeling that it is going to become a go to this winter. ;)

    Leighton Michele

  53. This looks delicious and reminds me of a trip to Mexico City where we had a similar hot chocolate and churros! = D Totally saving this for a later date! 

  54. Looking at this recipe and thinking it would be a great gift for Christmas among my homemade cookies and candies. How long do you think this would save in the fridge for?

    • Hi Drea! To be honest with you, this isn’t really designed to be reheated, but I think it could work. Try cooling it to room temperature, putting it in an airtight container such as a mason jar, then refrigerating it. It will become somewhat solid in the fridge (and needs to stay refrigerated). Your recipients could reheat it gently on the stove. Hope you (and they!) enjoy it :)

  55. Oh my goodness this hot chocolate is amazing!!  I now love our Polar Express hot chocolate family movie night because I’ve found this decadent treasure!!!  So yummy and you’re right about only needing a little!! Thank you!

  56. I just made this following this recipe and even though I’m a hardcore chocolate lover I couldn’t finish a small cup. This is way too rich for me. Tried to dilute with milk after having some but it turned out to be a flop. It was worth a try though so thanks for sharing! 

    • Hi Alex! This chocolate is definitely the very definition of decadent. Thinning it out with milk slowly over medium/low heat would be the best bet to tame its richness, so I’m sorry/surprised that didn’t work. Although I would have loved for you to have enjoyed this recipe more, I’m glad you were at least happy to have tried it!

  57. i’m savoring a cup of this hot chocolate on an overcast day and making noises that can’t be captured in print. i used scharffen berger 70% chocolate and it tastes perfect. i’ve never been to france, but i’ll put that cafe on my bucket list! thanks for recreating this!

  58. Wow, looks very delicious and your photo is so great! :D

    I will try the recipe later, thanks. :)

  59. Looking at this recipe ,thanks.

  60. Would 55% cacao work if I reduced/left out the sugar? 

    • Hi Jane! The taste will not be as intensely chocolatey with a lesser % dark chocolate, because it will have less cocoa over. That said, if you like a more milk chocolate flavor, I’m sure you would still love the hot chocolate made this way. I would do less sugar as you mentioned, add your chocolate, then taste and add more sugar as desired.

  61. I had the same “chocolate” experience last year in Italy! Have been looking for a similar recipe ever since. I think this will do the trick! Merci or Grazie!

  62. Most ladylike looking cup of coffee in existence. I bet it tastes like class as well. Thank you, miss! :)

  63. ohhh. Angelina’s is simply marvelous! gonna have to make this for sure – thanks!

  64. Is it possible to substitute baking chocolate or 100% cocoa powder for the chocolate?

    • Hi Ella, I wouldn’t recommend cocoa powder. And I hesitate to recommend baking chocolate (especially unsweetened) because it could be too bitter, but you could experiment by adding more powdered sugar to taste if you’d like!

  65. Would you think halving this recipe would work? I’d like to make some list for me and 1 mug full would be sufficient?

  66. I just drove the adults crazy as a kid with the said miss. For one cup of chocolate I’d fill have way with water and most of the box of packets to make it thick and run off with all the marshmallows. My aunt drove me crazy as a fan of what I (still) call “muddy water” that’s a Styrofoam cup one of the big ones filled with hot water and ONE package… it’s literally boiling hot water with a hint of chocolate and dust. Now I have proof of my superior chocolate sensibilities. Justice! XD

    • That’s an excellent childhood story, Oriana! The packets definitely can’t compare to this type of hot chocolate! :)

  67. Hi Erin Clarke

    Have a beautiful day.
    French Hot Chocolate is straightforward recipes, but truly delicious, I will try it. Thanks a lot

  68. Looks delicious! I will make it this weekend :)

  69. Just finished my first batch. Used 70% Ghirardelli. To be honest, it’s a bit sharp. May use closer to 60% next time. However, real rich, luxurious texture. Love it. 

    • I’m so glad you enjoyed the hot chocolate, Erin! Thanks for reporting back—I hope you enjoy it even more next time you give it a try!

  70. Ah this looks so delicious and the mugs are so cute!

  71. Looks so delicious, I so want to make it for dinner

  72. I had Angelina’s hot chocolate while visiting Versailles a couple weeks ago, and it was so perfect on a rainy autumn day. I’ve been missing France, so I can’t wait to try this recipe!

  73. This was so delicious! And easy to make.

    • Cheyenne, thanks so much for taking the time to leave this awesome review! I’m so glad you enjoyed the hot chocolate. :)

  74. Hi Erin!

    I found this recipe last year for my sister. She spent a summer in Paris and had hot chocolate every morning. When she came home she told me all about how wonderful it was and how she missed it. I went on the hunt and found this amazing recipe. She swears it’s spot on! The only difference she said was that when she had it they served it with warm half and half to thin it. She thinks that was just the place she ordered its preference. She prefers the whipped cream.I too visited Paris years before and sadly did not get the chance to have hot chocolate. ☹
    Thank you again for posting this!

    • Sarah, I’m so glad to hear this was spot on for your sister too! Thanks for sharing about the warm half and half to thin it! If you go to Paris again, you will definitely have to have some—but at least there’s this recipe for now! :)

  75. This looks fabulous!! It looks just like the hot chocolate as seen in the movie Chocolat. Lol….it looks darn near ganache consistency — yum!

  76. This hot chocolate was amazing! And your pictures are so beautiful. I used the 72% bar from Trader Joes and left out the optional espresso powder (and blogged about it here: It was so rich that my husband and I couldn’t finish it in one night, so we saved some for the next day and personally I thought the leftover hot chocolate warmed up in the microwave was even thicker and richer than the day before. But both times we loved it :)

    • I am so so happy to hear that you loved this Jill! And that dark chocolate is SO GOOD. Thanks for taking time to let me know and leave this lovely review!

  77. I used dark chocolate with sea salt bar added a pinch of Saigon cinnamon and it was amazing great for all your senses! Thank you for posting!

  78. Erin, the first place we head, on our infrequent trips to Trader Joe’s, is those end caps at the register to get the Belgian chocolate in the red wrapper – we’ve only bought the pound plus bar once. (We go to Trader Joe’s infrequently because the most convenient one is more than five hundred mile from where we live.)  If I made two servings of this, my husband would probably manage to drink both, he’s such a chocoholic.

  79. Oh my goodness, the memories this brings back of hot chocolate we’ve had in Italy and in York, England. Italy’s had regular and light. The regular was as thick as pudding; the light was like chocolate syrup. And it was filling for breakfast.
    And you add expresso?!!! Be still my heart! How delightful!
    Thank you for this wonderful Xmas gift, Erin!

  80. hey girl- this looks oh so delish!

  81. I’m going to try this with a bit of chili powder!

  82. Could this be done in the slow cooker or would it completely ruin the texture? 

    • Hi Chloe, I wouldn’t recommend doing this in the slow cooker. It comes together fairly quickly and you need to carefully monitor the temperature carefully so that the milk/cream doesn’t get too hot and start to boil and the chocolate doesn’t burn.

  83. This looks so rich and creamy! Pinned and included this in a hot cocoa recipe roundup.

  84. Hi Erin, this looks amazing. I will try this for a weekend. Helen

  85. i haven’t been to France but this sounded amazing:). We enjoyed this and will make again!  It seems over the top and special for any chocolate lover;)☕️☕️

  86. Hi Erin,

    European hot chocolate is my favorite! The first time I tried it was in Europe and I fell in love with it. I always wanted to make it but I didn’t know how. Today I decided to try your recipe and it turned out delicious! Thank you for the recipe!!!

  87. This recipe is spot on. I have literally made this at least a dozen times since finding out with in the last few months. I was able to find the Trader Joe’s giant bar of chocolate which are use which gets great results. I also use low-fat milk. Taste exactly like drinkable chocolate in France. Even when it’s chilled in the fridge it’s almost like pôt de creme. Super easy to make And most likely you have all the ingredients on hand already

  88. Doesn’t anyone realize it’s basically ganache? I’ve made it this way for years without thinking twice. No cheapo crappy Swiss Miss for us!

    • It’s definitely luxurious, Valerie! I’m glad to hear you’ve enjoyed a similar way for years too!

  89. Alasdair Rambaud Reply

    This was great my kids loved it.

  90. Thank you for this recipe. I tried this and love it to the point I would like to share this as gifts during the holidays. Now, if I used ultra pasteurized milk and creamer, will this stay as long in the refrigerator based on the expiration date of the milk/creamer?

    • Hi Thessa, usually ultra pasteurized milk has the same shelf life as regular milk once the container has been opened, so to be safe, I’d stick with the guidelines on the carton for after it’s been opened.

  91. Hi, do you know a great quality chocolate that is made in a factory where NO NUTS ARE USED…..EVER. ???? thank you. I can’t stand that so many great things can’t be eaten by some people i know because it is made on SHARED equipment….. or the ‘nut dust” is in the air.

  92. Does anyone know of a great quality chocolate, that is made in a factory that DOES NOT CROSS CONTAMINATE VIA NUTS??? so often, chocolate is made on shared equipment with nuts. and on some specialty items, they “forget” to mention that. thanks

  93. Could I keep it in the crockpot on the warm setting? I have family Christmas coming up and I would love to bring a big batch of this.

    • Hi Laci, I think you could try that and stir it often. I’d use a small crock pot and increase the batch yield so it covers the bottom by at least a few inches or you’ll only have a thin layer that might burn. I’d love to hear how it goes!

  94. I made this with the addition of a small bit of pure vanilla extract added. It was delicious an rich. I used 70% dark Green & Blacks chocolate. One thing that happened is that it was a bit grainy. I was expecting very smooth, and was careful not to let the milk boil, so I’m not sure of the cause of that. 

    • Seth, I am so happy you enjoyed this (and I love Green and Blacks!) It’s hard for me to pinpoint exactly what caused it to be grainy without being in the kitchen with you. I know this can sometimes happen if drops of water (including steam) get into the chocolate OR if the chocolate gets too hot. Next time, you could try heating the milk more slowly and letting it cool longer before adding the chocolate. Regardless, I’m glad you loved the flavor!

  95. Gorgeous texture, taste and smell but there is a bit too much chocolate IMHO haha!!! I reckon 200g of chocolate would be THE perfect amount for this with the same amount of milk and heavy cream. All the best and Merry Xmas!

  96. Hi Erin,
    I haven’t made this yet, but I can’t wait. I want to comment on a couple of things you wrote. First, you said you hadn’t tried using dairy-free chocolate, but most chocolate above 75% is dairy free. Milk is specifically used to make lighter chocolate, so higher cocoa solids content signals a dairy-free product. Second, what happened to the butter? I thought all French hot chocolate contained about 1 tablespoon butter/cup. Third, to get a deeper chocolate taste, experiement with single origin chocolate from various parts of the world. You’ll be amazed at how different they taste. There’s a good chance that your first Chocolate Chaud was made with chocolate from an exotic country like Madagascar. Some of the single origin I’ve tasted is nearly black, nearly bitter, and still delicious. Finally, here’s how to avoid lumps when making hot chocolate using cocoa powder. You can use the methd for packaged mixes too. Use your cup to measure the milk/cream. Dump the milk/cream into a saucepan. While milk/cream is heating, put cocoa powder and sugar in cup. (2 heaping tsp cocoa to 4 tsp sugar–I use even less sugar) Put a few DROPS of water or milk in the cup.  Stir, stir, stir into a paste. You might need a couple more drops of liquid. Stir again to make the paste. Add a couple of teaspoons of hot milk. Stir.  Dump in the rest of the hot milk. (Add butter if desired) NO LUMPS, I promise! -Amy

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