I saw this recipe, and it reminded me of my aunt making home made hot chocolate back home when I was a child! I made it a couple of weeks ago…all I can say is, that it’s a keeper! Simply delicious!
Hi Jen! I’ve only tested this with espresso powder so can’t advise on how much of an espresso shot to put into this. If you decide to experiment, let me know how it goes!
While it tasted delicious, my final product was not as thick and glossy as the photos. It did look quite like the final product in the pot, before the cut tin the video just before ladling
Hi Mary, In terms the thickness, the hot chocolate definitely thickens as it cools, and it wasnât piping hot when I took the picture, so that is part of what you are seeing. It still should be plenty thick and rich though.
Had European hot chocolate at San Francisco and been craving it since. Itâs too far to go for just hot chocolate so I started searching and came to this recipe. Gotta say this came really close. Thank you for sharing! For my personal taste, next time Iâll adjust the milk to be a bit less (maybe half of whatâs here) and heat up the mixture a bit more.
Five stars just for the post content! Hilarious and right on the nose for chocolate lovers! I made a variation using a half recipe, 3.4oz 100% cacao (2 Lindt bars), 40g Milk chocolate (Lindt), seeds of one vanilla bean, brown sugar, 1/8 tsp espresso powder, and 2% milk (and a little extra heavy cream). Delicious!!
Hi Erin – your recipe sounds fabulous. I wonder if it can be turned into a mix as a gift? Any thoughts on grinding up the chocolate and adding it to the espresso powder and powdered sugar and then packaging that in dry form? Or is melting the chocolate after the milk comes off the stove a key step? Thanks for your insights! Lou
ps – your sweet potato and brussels sprout recipe is still our all time fav. :)
Hi Lou! While that sounds like it could work, I just haven’t tried it myself. The way I’ve tested it, is how I can guarantee the results. Hope that makes sense! If you decide to experiment, let me know how it goes!
Hi Lauren, I haven’t tried this myself. It’s rather thick and a little different than your typical hot chocolate. If you decide to give it a try, I’d love to know how it goes!
Divine! đ„° it’s snowing today and this was a perfect pick me up. My 5 year needed all the whip cream to get through but my 6 year old was completely into the deep rich flavor.
Excellent sipping chocolate! Thank you for the recipe! My daughter and I are enjoying it right now by the Christmas Tree while watching Itâs a Wonderful Life! Perfect!
Thank you for the education Erin, and the yummy recipe.
The simplicity and flavor of the drinking chocolate was exactly what is was seeking. Sure it takes a wee bit of time to make. The recipe is not billed at being a convenient on-the-go instant mix. This is where, in my quest, the education came in and one can start to see the bloggers who are just getting content out there and those who are teaching.
In all this Iâve learned there are two types of hot chocolate/cocoa beverages. Maybe it stood out for all your readers, but it took me awhile to catch on. I think I read too fast and miss stuff
HOT CHOCOLATE: chocolate bar & milk.
HOT COCOA: cocoa powder, milk powder, sugar
Per consumerâs taste, add ins can make the final recipe cut.
*espresso powder
*cinnamon
*type of milk to use
*peppermint
*cayenne pepper
Since my quest was to eliminate the chemicals of those instant hot cocoa packets, I now have my own homemade âinstantâ hot cocoa mix that includes whole organic powdered milk and Dutch process cocoa that I just add hot water to for a fast cup. Plus from your site I have the luxurious real stuff, the French Hot Chocolate. Made one or two cups at a time. On the cook top or with a French Press (about a minuetâs worth of plunging produces some frothiness). Such indulgent pleasures. Slows life down some. All is well.
Please keep researching, exploring and teaching us the whyâs behind the food. Great work Erin!!
Ooh this was amazing! We recently came back from a trip to Paris and I was regretting not getting drinking chocolate so I looked up recipe and came across this one- Iâve used your recipe twice so far and itâs been a hit both times. I saw a previous comment ask about adding cocoa powder, and I did add about a tablespoon of guittard red Dutch-processed cocoa powder. Also added some vanilla extract and a tiny bit of salt (since I was adding that to my whipped cream already) and it was delicious, both hot and cold (deliciously thick) the day after. Thank you for the recipe so we can enjoy this drinking chocolate at home :)
I’ve never been to France but this is the sort of hot chocolate they serve in eastern Europe too. The first time I had it was in Budapest and the last time was a few weeks ago in Wroclaw, Poland. This hot chocolate and real croissants are my favorite things about Europe — super excited to be able to make it myself!!
Thank you Erin for this wonderful recipe. Angelina’s was my favorite place in the winter in Paris. I loved watching the women in their beautiful dresses and their little dogs next to them.
I saw this recipe, and it reminded me of my aunt making home made hot chocolate back home when I was a child! I made it a couple of weeks ago…all I can say is, that it’s a keeper! Simply delicious!
Hi Paul! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin, for an even more intense chocolate flavour, have you tried adding some Dutch processed cocoa powder to the mix you have suggested?
Hi Rev! I’ve only tested the recipe as written so it would be hard to advise. If you decide to experiment, let me know how it goes!
Hi! If I’m using espresso shot how much I need to put in? Thank you đ
Hi Jen! I’ve only tested this with espresso powder so can’t advise on how much of an espresso shot to put into this. If you decide to experiment, let me know how it goes!
While it tasted delicious, my final product was not as thick and glossy as the photos. It did look quite like the final product in the pot, before the cut tin the video just before ladling
Hi Mary, In terms the thickness, the hot chocolate definitely thickens as it cools, and it wasnât piping hot when I took the picture, so that is part of what you are seeing. It still should be plenty thick and rich though.
Had European hot chocolate at San Francisco and been craving it since. Itâs too far to go for just hot chocolate so I started searching and came to this recipe. Gotta say this came really close. Thank you for sharing! For my personal taste, next time Iâll adjust the milk to be a bit less (maybe half of whatâs here) and heat up the mixture a bit more.
Hi Ahmer! So glad you enjoyed the recipe! Thank you for this kind review!
Any specific brand /type for the heavy cream?
Hi Ashley! Any brand is fine. Hope you enjoy it!
Five stars just for the post content! Hilarious and right on the nose for chocolate lovers! I made a variation using a half recipe, 3.4oz 100% cacao (2 Lindt bars), 40g Milk chocolate (Lindt), seeds of one vanilla bean, brown sugar, 1/8 tsp espresso powder, and 2% milk (and a little extra heavy cream). Delicious!!
Hi Casey! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin – your recipe sounds fabulous. I wonder if it can be turned into a mix as a gift? Any thoughts on grinding up the chocolate and adding it to the espresso powder and powdered sugar and then packaging that in dry form? Or is melting the chocolate after the milk comes off the stove a key step? Thanks for your insights! Lou
ps – your sweet potato and brussels sprout recipe is still our all time fav. :)
Hi Lou! While that sounds like it could work, I just haven’t tried it myself. The way I’ve tested it, is how I can guarantee the results. Hope that makes sense! If you decide to experiment, let me know how it goes!
This looks so yummy! Any thoughts on reheating it in a crockpot for a baby shower?
Hi Lauren, I haven’t tried this myself. It’s rather thick and a little different than your typical hot chocolate. If you decide to give it a try, I’d love to know how it goes!
Divine! đ„° it’s snowing today and this was a perfect pick me up. My 5 year needed all the whip cream to get through but my 6 year old was completely into the deep rich flavor.
Hi Dana! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent sipping chocolate! Thank you for the recipe! My daughter and I are enjoying it right now by the Christmas Tree while watching Itâs a Wonderful Life! Perfect!
Love that! Thanks Heather!
Thank you for the education Erin, and the yummy recipe.
The simplicity and flavor of the drinking chocolate was exactly what is was seeking. Sure it takes a wee bit of time to make. The recipe is not billed at being a convenient on-the-go instant mix. This is where, in my quest, the education came in and one can start to see the bloggers who are just getting content out there and those who are teaching.
In all this Iâve learned there are two types of hot chocolate/cocoa beverages. Maybe it stood out for all your readers, but it took me awhile to catch on. I think I read too fast and miss stuff
HOT CHOCOLATE: chocolate bar & milk.
HOT COCOA: cocoa powder, milk powder, sugar
Per consumerâs taste, add ins can make the final recipe cut.
*espresso powder
*cinnamon
*type of milk to use
*peppermint
*cayenne pepper
Since my quest was to eliminate the chemicals of those instant hot cocoa packets, I now have my own homemade âinstantâ hot cocoa mix that includes whole organic powdered milk and Dutch process cocoa that I just add hot water to for a fast cup. Plus from your site I have the luxurious real stuff, the French Hot Chocolate. Made one or two cups at a time. On the cook top or with a French Press (about a minuetâs worth of plunging produces some frothiness). Such indulgent pleasures. Slows life down some. All is well.
Please keep researching, exploring and teaching us the whyâs behind the food. Great work Erin!!
You’re welcome Carla! Glad you enjoyed it!
The perfect hot chocolate recipe! A definite keeper!
Hi Rebeeya! So glad you enjoyed it! Thank you for this kind review!
Ooh this was amazing! We recently came back from a trip to Paris and I was regretting not getting drinking chocolate so I looked up recipe and came across this one- Iâve used your recipe twice so far and itâs been a hit both times. I saw a previous comment ask about adding cocoa powder, and I did add about a tablespoon of guittard red Dutch-processed cocoa powder. Also added some vanilla extract and a tiny bit of salt (since I was adding that to my whipped cream already) and it was delicious, both hot and cold (deliciously thick) the day after. Thank you for the recipe so we can enjoy this drinking chocolate at home :)
Hi Cor! So glad you enjoyed the recipe! Thank you for this kind review!
I love this recipe. I made it for friends and they loved it. Dairy free version works well with full fat oatly. I also cut the chocolate in half.
So great to hear Tania, thanks for sharing!
Hi Erin, How long will the hot chocolate keep in the refrigerator?
Thank you, Nancy
I’ve never tried but I think you could store it airtight for a few days, then rewarm on the stove.
This is the bomb! Thank you for a great recipe.
Thank you!
I’ve never been to France but this is the sort of hot chocolate they serve in eastern Europe too. The first time I had it was in Budapest and the last time was a few weeks ago in Wroclaw, Poland. This hot chocolate and real croissants are my favorite things about Europe — super excited to be able to make it myself!!
Great story! Thank you Maude!
Hi Erin, looking forward to trying your recipe! is the powdered sugar absolutely necessary? Can I leave it out??
Hi Edel, you could probably leave it out but the taste will be slightly bitter.
Thank you Erin for this wonderful recipe. Angelina’s was my favorite place in the winter in Paris. I loved watching the women in their beautiful dresses and their little dogs next to them.
Thank you for the memories.
You’re welcome Helene! Enjoy!