Total Time
10mins
Prep 5 mins
Cook 5 mins

I love collecting hot chocolate recipes from different countries. When wintering in Paris, one of life's great pleasures is sipping a cup of rich hot chocolate, le chocolat chaud, in a cozy café. This hot chocolate is deeply flavorful, but not over-the-top rich, so enjoy anytime! Adapted from David Lebovitz's blog

Ingredients Nutrition

Directions

  1. Heat the milk in a medium saucepan.
  2. Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot.
  3. 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.
  4. Taste, and add brown sugar if desired.
  5. Serve warm in small, demitasse cups.
  6. Enjoy!
  7. 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.

Reviews

(4)
Most Helpful

Thank you for sharing this wonderful recipe Sharon. I loved the bittersweet taste of the chocolate and the richness of the drink. The brown sugar brings a nice depth of sweetness to the hot chocolate. I garnished this lovely treat with a cardamom and mace whipped cream, which complimented the hot chocolate beautifully. I will be enjoying this often during the coming winter.

Baby Kato November 11, 2013

Made for a nice change of pace. I have never had hot chocolate with brown sugar in it. Great great flavor, and made for a nice evening drink. Made for PRMR tag.

weekend cooker October 15, 2012

Mmmmmmmmmmmmm, this is bittersweet heaven. I used 1 teaspoon of Splenda brown sugar and could have used 3/4 teaspoon, It's still beautiful bittersweet in liquid form. This will be only enough for a small cup but with it's richness you really don't need any more.

Annacia August 31, 2009

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