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…
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!
- 1 cup (240 ml) whole milk
- 1/3 cup (70 g) bittersweet or semisweet chocolate
- marshmallows or whipped cream (optional)
Heat the milk to steaming either in the microwave or on the stove.
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!