For two generous cups of French-style hot chocolate, melt chopped bittersweet chocolate into warm milk and cream. The preparation takes eight minutes including prep, with enough for four smaller servings if you’re pouring dessert-size cups.
What makes this French hot chocolate different
The recipe uses a chocolate bar rather than cocoa powder. Whole milk and cream warm with powdered sugar and espresso powder; chopped chocolate melts in after the pan comes off the heat.
If you’re serving guests, use the hot chocolate serving-station guide to arrange cups and toppings.
Ingredients
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons powdered sugar
- 1/2 teaspoon espresso powder
- 8 ounces bittersweet chocolate, at least 70% cocoa, chopped
- A giant bowl of whipped cream, for serving
Use a chopped bar of bittersweet chocolate with at least 70% cocoa. Chop it into small pieces so it can melt evenly into the warm milk.
Instructions
- Whisk the whole milk, heavy cream, powdered sugar, and espresso powder in a medium saucepan over medium heat. Warm until small bubbles appear around the edges. Do not let the mixture boil.
- Remove the pan from the heat and stir in the chopped chocolate until melted. Return it to low heat if needed. Serve warm with whipped cream.
Keep the chocolate smooth
Use the gentle heating steps above. Let the dairy mixture develop small bubbles at the edges, then take it off the heat before adding the chopped chocolate. If the chocolate needs more heat to melt, return the pan to low heat.
Serving and leftovers
Serve with whipped cream. Refrigerate leftovers promptly in a shallow, covered container at 40°F (4°C) or below. The FDA recommends refrigerating perishables within two hours, or one hour above 90°F . Reheat gently in a microwave or over low heat on the stove. This recipe does not establish a storage life for leftovers.
Frequently asked questions
How much sugar does this recipe use?
Use 2 teaspoons of powdered sugar for the full batch.
What chocolate should I use?
Use 8 ounces of chopped bittersweet chocolate with at least 70% cocoa. Choose a chopped chocolate bar for this preparation.
How many servings does it make?
It makes two large cups or four smaller servings.
Should I add the chocolate before heating the milk?
No. Warm the milk, cream, powdered sugar, and espresso powder first. Remove the pan from the heat, then stir in the chopped chocolate. Use low heat only if needed to finish melting it.
Recipe note
This recipe has been checked editorially, not kitchen-tested by TFA.
