After three decades in Paris, I've discovered the French secret to real hot chocolate. Unlike ordinary hot cocoa or drinking chocolate, this Paris recipe uses dark chocolate melted into milk for a rich, velvety cup. How do the French make their hot chocolate so special? Here's how to bring the Parisian classic home with le chocolat chaud (pronounced 'sho-ko-lah show').
I fixed this hot chocolate last night for my husband and myself. It was fabulous. He could not stop talking about the flavor. I had added the vanilla, cinnamon and sea salt. The flavor went on forever. This is a treat for us. I have had the hot chocolate at Angelina's in Paris. Comparable. Thanks Jill. - Marilyn
What Kind of Chocolate is Best?
Cafés, the best Parisian tearooms and chocolate shops use only good quality chocolate for that famous velvety texture. The higher the cocoa content, the less sweet and more intense the flavour is.
The best kind of chocolate to use is one with 65-70% cocoa solids. I like to use Barry, Ghirardelli, Guittard or Valhrona dark chocolate (noir), all rather expensive, I know. But from the supermarket, Nestlé have a good Corsé one at 65% and now an Absolut at 70% - both are ideal for this recipe. Of course, if you prefer milk chocolate, then use the best you can but it will be sweeter, with less of a rich flavor.
Do the French Drink Hot Chocolate From a Bowl?
There are two types of our favourite Parisian hot chocolates: the rich and creamy afternoon treat served from a jug with cup and saucer (or these days, a mug); and the much lighter version with more milk we drink from a bowl at breakfast.
As my French children were growing up, they loved starting the day off with chocolat chaud for breakfast. In France, we drink out of oversized bowls - for either coffee or hot chocolate.
In fact, the bigger the bowl, the more chance we have to dunk in a wedge of fluffy brioche or a simple tartine, a buttered slice of fresh baguette. Needless to say, it gets deliciously messy so I've spared you a photo of this one!
Famous French Hot Chocolate in Paris
When most people think of Paris, they generally think of one or two establishments, such as les Deux Magots and Angelina with their famous Chocolat Africain with a creamy texture so rich, it could be a chocolate fondue!
However, there are so many more to choose from, that I have compiled this personal (unsponsored) list of the Best Hot Chocolate in Paris to help you out on your next chocolate craving. Many serve theirs with a side of whipped cream, the ultimate luxury.
French Hot Chocolate Recipe Ingredients
For this authentic recipe of a typical hot chocolate in Paris, it requires just 4 ingredients. That is, good quality chocolate (dark, bittersweet chocolate), whole milk (not half and half or any skinny versions), vanilla extract or powder, and a pinch of salt.
Hang back on any sugar to recreate the authentic experience; the vanilla does all the sweet work (forget any brown sugar!). If you like yours with a hint of nutmeg or other spice, then I've added this option in the recipe card below. Of course, if you've a sweet tooth, add a little to your taste at the end - but for the real thing, do try without.
How to Make the Ultimate French Hot Chocolate
Once you've assembled the simple ingredients, it's so quick to make.
The secret is to heat the milk first with the vanilla, salt and spice, if using - without letting it boil over a medium-low heat. Whisk in the dark chocolate pieces and continue to whisk for at least 5 minutes. The longer you whisk, the thicker the result will be, just like the ones in Paris.
Troubleshooting - How to Make French Hot Chocolate like in Paris
How do the French make their hot chocolate? Follow these tips for the perfect sip:
- Be careful not to boil the milk. Avoid a skin forming so remember to stir or whisk.
- Unlike a typical French chocolate mousse where a little coffee is added to bring out the intensity of the chocolate, for the drink we normally add a little vanilla or spices. What's more, both recipes are intense and rich but don't contain any heavy cream.
- Sweetening with vanilla: avoid vanilla essence, as the flavour is usually synthetic. Either use a good quality vanilla extract, vanilla powder - or the best, a sticky vanilla bean/pod (read how to store vanilla pods at their best).
- No need to add any sugar. With the naturally sweet addition of vanilla, you'll discover that this is just like the ones we enjoy in Paris and is sweet enough to enjoy the quality of the hot chocolate.
How to Serve
As this is so rich and thick, serve your hot chocolate simply on its own, like we do in Paris - with a spoon. So many of the salons in Paris serve this in little porcelain milk jugs, which is easy to find in Parisian stores and so cheap too! Feeling gourmande? Add a little bowl of whipped cream on the side, so you can recreate the Parisian ambiance at home at a fraction of the price.
However, if you a partial to an extra treat, that quelque-chose to go with it, enjoy with a salted caramel macaron, a coconut macaroon, financier or a tuile cookie or two.
French Hot Chocolate
Ingredients
- 300 ml (10 fl oz/ 1 ¼ cup) whole milk
- 100 g (3.5oz/ ½ cup) dark, bittersweet chocolate 65-70% cocoa solids, broken into small pieces or chopped
- small pinch sea salt fleur de sel
- ¼ teaspoon vanilla extract or powder
- ¼ teaspoon grated nutmeg see NOTES on spice
Instructions
- Heat the milk in a medium saucepan, being careful not to boil it. Add the salt, vanilla and nutmeg, if using, and gently whisk in the chopped chocolate pieces to melt using a hand whisk over a gentle, slow simmer.
- Once the chocolate has melted, as you whisk, the consistency will still be liquid. So carry on whisking gently, creating a little foam, for at least 5 minutes or until the mixture thickens.
- As soon as the thickness is to your liking, pour into little jugs or directly into cups and serve immediately.
Carlotta
Ciao,potrei avere la ricetta della cioccolata che si beve a colazione ,quella più liquida,grazie
Jill Colonna
Ciao Carlotta,
Good idea - yes, I'll try to make time and post our more liquid breakfast hot chocolate with cocoa powder soon!
Julia
Wow, with good quality chocolate this is better than anything I have had out, and paid so much for! Thanks for this great recipe, will be making often through winter!
Jill Colonna
Thrilled you love this hot chocolate, Julia. Agreed - it ends up being much cheaper than in a Parisian café! I paid nearly 10 euros for one at a café in Trocadéro last month - and it wasn't even as good as this one!
Sylvie
Makes the hot chocolate I spent a kidney on in Les Deux Magots look sorry for itself
Jill Colonna
Hi Sylvie,
My goodness, I couldn't stop laughing at your funny comment! Thank you for the giggle - and so happy you like this recipe! Here's to your homemade hot chocolate x
Sue J.
Before trying this -- you say 9 oz of milk/1 cup.
There are 8 oz in a cup.
Typo?
TIA
Sue
Jill Colonna
Hi Sue,
Thanks so much for your question! Just to clarify: 250 g of milk is about 9 oz, which is also around 1 cup. The tricky bit is that cups are a volume measure (240–250 ml depending on the chart), while grams and ounces measure weight. That’s why you’ll see different numbers online — some say 8 oz, others 8.8 oz — but they’re all hovering around the same cup equivalent.
I always test recipes in grams (that’s how we work in France), then give ounces as the closest direct equivalent. Cups are added only as an approximate guide for convenience, since they’re not as precise - that's why you’ll sometimes see small differences depending on the chart you check.
The good news? If you use 8 oz instead of 9 oz, your hot chocolate will just be slightly thicker. Simply add a splash more milk if you prefer it lighter.
Cheers,
Jill
Mary
I had read about Angelina’s before visiting Paris several years ago, so nothing would do but go and drink their thick Hot Chocolate and eat Mont Blanc in their packed dining room, after standing in a (thankfully) short line. An experience not to missed.
Mary :))
Jill Colonna
Hi Mary,
Lovely memories indeed. These days the queues are always long there along rue de Rivoli, especially during the winter months. For us locals, we tend to make our own like this one. I do hope you try this homemade version. Hugs, Jill x
Mimi Rippee
Oh my I bet this is lovely. I finally had churros with chocolate in Madrid recently. I’d always avoided them because I don’t love sweets (sorry!). But I loved how unsweetened the chocolate was! I will be trying this variation of hot chocolate. Vive la France!
http://www.chefmimiblog.com
Jill Colonna
Well that makes two of us on churros! Glad you also love good quality chocolate, Mimi. Agreed - when it's that good, there's no need to add sugar. The vanilla here does the job nicely. Enjoy x
David Scott Allen
I think I told you that I have a large bowl of cocoa every morning (Cacao Barry). Best way to start the day. But, as you note in your article, that is not the chocolat chaud of Angelina or Les Deux Magots, both of which we visited when there. I will be making your chocolate chaud soon — Barbara (oh, how I wish you’d met) fell in love with it at Angelina. I want to make it for her. My little jug is actually the creamer pitcher from the Monet china by Limoges. It’s quite large and perfect for the purpose. I will report back, of course.
Jill Colonna
Loved meeting you in Paris when you visited, David and hope to meet Barbara another time. Hope she's much better. The Limoges pitcher sounds way to lovely - I do hope you enjoy your own Angelina-type of Parisian experience in the desert! Chocolat chaud reports always welcome! And for the chocolate mousse xx
Katia
With the winter weather this is a must and a beautiful recipe
Thank you Jill Colonna for sharing
Jill Colonna
So happy you like this, Katia. Thanks for popping in!
Grace
When the weather is Baltic this is must recipe : thank you for sharing this amazing recipe Jill Colonna
Jill Colonna
It's a pleasure, Grace. Glad you like it. Stay cosy!
June
So many happy memories of having a hot chocolate at Angelina’s but have to admit it was pretty rich. I love this as it’s decadent but not too sweet. Love it!
Marilyn Smiser
I fixed this hot chocolate last night for my husband and myself. It was fabulous. He could not stop talking about the flavor. I had added the vanilla, cinnamon and sea salt. The flavor went on forever. This is a treat for us. I have had the hot chocolate at Angelina’s in Paris. Comparable. Thanks Jill
Jill Colonna
Thanks so much Marilyn for your feedback. So thrilled you enjoyed this and it reminded you of your experience in Paris.