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
- 2 cups whole milk
- 5 ounces bittersweet chocolate (with at least 70% cacao solids)
- 2 tablespoons light brown sugar (optional)
- 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.
- 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.
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.
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.
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.