Diane, A Broad
November 2, 2012

Parisian Hot Chocolate

You guys. It’s hot chocolate season, and now that I’ve made it this way, I don’t think I can ever go back to powdered cocoa again.

Parisian Hot Chocolate

I first had this style of hot chocolate when I visited Paris last Christmas. Tim and I shared a waffle and a cup of the thickest hot chocolate I had ever had, dipping the waffle pieces in the chocolate and generally being deliriously happy.

(Sorry for the blurry pictures. Part camera wobble, part steam.)

Parisian Hot Chocolate

This treat is more lot warm, thick ganache than the cocoa I’m used to back home. It’s thick enough that you can dip a piece of baguette in it, and the chocolate doesn’t completely soak into the bread. Crazy good as an afternoon snack.

Parisian Hot Chocolate

Yield: 1 serving.

Parisian Hot Chocolate


  • 1/2 cup milk
  • 35 grams good-quality bittersweet chocolate


  1. Heat the milk in a small saucepan over low heat. Once the milk is warm, add the chocolate and whisk. Continue to cook until the chocolate is melted, whisking occasionally, and continue to heat until the milk comes to a boil. Keep it at a low boil for a minute or two, then serve it piping hot in a small teacup.


This hot chocolate is even better if it’s been cooled and reheated, so it’s worth making a double/triple/quadruple batch and keeping the leftovers in the fridge.

Try serving this with a sprinkle of flaky sea salt, or cinnamon, or red pepper!

Adapted from David Lebovitz.


Parisian Hot Chocolate

Music to cook by: This Year [The Mountain Goats // The Sunset Tree]

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  • http://www.asweetroad.com jaime @ sweet road

    I’ve made hot chocolate like this before and it’s true- there is no going back. It’s so thick and rich that cocoa powder just seems like water-chocolate in comparison.

  • http://www.vanillyn.com Valynn @ Vanillyn

    I am in search of a really thick hot chocolate. This looks great!

  • http://szafirkowadziewczyna.blogspot.com monika


  • http://gravatar.com/melberrys Amaliyana Amri

    So the boiling and reheating makes the chocolate thick? Hmm… . I always crave for chocolate custard for dipping, but making custard is a hassle. I should try this one.

    • http://dianeabroad.com Diane, A Broad

      Yup! I think it’s just due to a lot of the water evaporating as the mixture cools, then as you reheat. It’s still not quite as thick as custard, though.

  • http://christiana83.wordpress.com christiana83

    wow this looks delicious! Just looking at the pictures is making me feel warm inside :D

  • Lana

    Just made it, I love it but kids didn’t. They are so used to powdered stuff :(

  • Kay

    I have been looking and looking for hot chocolate like the amazingness I had in France, so I was super pumped for this. I made it, and it is absolutely the right flavor, color, and CLOSE to the right texture. My only problem seems to be that it was a bit grainy, so maybe I didn’t let it boil long enough? Any tips?

    • http://dianeabroad.com Diane, A Broad

      Hi Kay,

      I think the graininess would result in boiling it too hot for too long. Maybe try just simmering for a minute to see if that helps?

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  • http://www.casualdoodles.com yammiemsa

    Just tried this a while ago. Perfect for the dreary weather we have here right now.

  • Amanda Lee Terwey

    What’s the conversion for grams? Better yet, how many pieces of chocolate bar?