Chocolat Chaud (My hot chocolate recipe)

Chocolat Chaud (My hot chocolate recipe)

I used to have my mom send me packets of Swiss Miss from the US. There was something home-y and wonderful about it. There was just one problem. Francois was mystified by making hot chocolate with water. It just didn’t make sense to him when it’s so much better with milk. Uh hum and yes he’s totally right haha!! I started making hot chocolate for us from scratch when we lived together in Strasbourg. During the winter it gets pretty cold with lots of snow and hot chocolate was our tradition after going snowshoeing. It’s perfect any day where you need something warm, comforting, and delicious.

So is chocolat chaud as easy as making it with a mix? Totally. You could even make it in the microwave if you wanted to. Do I still drink Swiss Miss? Totally 😀 especially when I’m missing home and they’re all for me hehe!

To make this recipe, I like to spring for a chocolate that’s just a tad more expensive when making this for the most decadent flavor. I use Cocoa Barry 70%. Other options include Ghiradelli, Lindt, Valrhona, Guittard, Scharffen Berger…

Chocolat Chaud Recipe by MollyJWilk
5 from 2 votes
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Chocolat Chaud

The recipe shows the quantities per person. Increase the recipe as needed depending on how many people you're making hot chocolate for. Keep in mind that this is pretty rich!

Servings 1 serving

Ingredients

  • 1 cup (240 ml) whole milk
  • 1/3 cup (70 g) bittersweet or semisweet chocolate
  • marshmallows or whipped cream (optional)

Instructions

  1. Heat the milk to steaming either in the microwave or on the stove.

  2. Take off the heat and whisk in the chocolate until melted. For a slightly thicker hot chocolate, add more chocolate or let simmer for a couple of minutes.

    Enjoy with marshmallows or some whipped cream!



4 thoughts on “Chocolat Chaud (My hot chocolate recipe)”

  • Yes! It’s a pretty common professional brand in France. I buy it online at Meilleurduchef.com! Or in Paris at G.Detou. 🙂 Super good quality for the price.

  • 5 stars
    For those that don’t tolerate dairy in that quantity, full fat canned coconut works wonderfully in this recipe!

  • 5 stars
    When I was growing up we rarely had the pleasure of Swiss Miss but when we did my mom always made it with milk not sure why but it could have something to do with the fact that her parents came from Germany. One day I was at a friends house and her mom made us some Swiss Miss, I was so excited till I tasted it made with water….lets just say I did not finish it. But when I finally tasted drinking chocolate, wow….I’m very glad I didn’t know about that as a child. LOL

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