There’s hot chocolate… and then there’s Parisian hot chocolate.
This stuff is next level. Rich, thick, creamy, and so indulgent you’ll feel like you’re sipping it in a cozy café in Paris on a rainy afternoon.
It’s made with real dark chocolate, not cocoa powder, and the texture is almost like a liquid truffle.
You only need a few ingredients, but the result is pure magic in a mug.
This recipe is easy to make, but it tastes like a treat you’d order at a fancy spot.
Great for chilly nights, brunch with friends, or whenever you just want to feel a little fancy.
What You’ll Need
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 6 oz dark chocolate (70% cocoa), chopped
- Whipped cream or chocolate shavings (for topping, optional)
Why I Love This Recipe
Parisian hot chocolate is pure comfort. I first tried it in a tiny café in the Marais district and it blew my mind. It’s not like the watery stuff I grew up with. It’s thick enough to coat a spoon and full of real chocolate flavor.
- It’s creamy and luxurious without being overly sweet
- You only need 6 ingredients
- Comes together in about 10 minutes
- Perfect for impressing guests or treating yourself
- The texture is velvety and rich—totally next level
Makes
2 large servings or 4 small demitasse-style servings
Cook Time
10 minutes
Macros (per serving, assuming 2 servings)
- Calories: 410
- Protein: 6g
- Carbs: 28g
- Fat: 32g
- Fiber: 4g
- Sugar: 20g
Why This Recipe Works (Quick Science)
The secret is using chopped dark chocolate—not cocoa powder. Real chocolate has cocoa butter, which gives it that thick, silky texture when it melts into the warm milk and cream. The cream adds richness and helps it cling to your spoon. Heating it low and slow keeps the chocolate from separating or scorching.
Common Mistakes
- Overheating the chocolate: It can burn and get grainy. Always melt it gently.
- Using low-fat milk: Whole milk is key for the creamy texture.
- Not chopping the chocolate finely enough: Larger chunks take longer to melt and may sink or clump.
- Using chocolate chips: They have stabilizers that prevent smooth melting. Use a good-quality bar.
What to Serve With
- Fresh croissants or pain au chocolat
- Toasted brioche with butter
- Shortbread or almond cookies
- A dollop of whipped cream or crème fraîche on top
- Fresh berries on the side
Tools You’ll Need
- Small saucepan
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Serving mugs
- Optional: microplane for chocolate shavings
Substitutions and Variations
- Milk: You can sub in oat milk for a non-dairy option (texture will be slightly thinner).
- Chocolate: Try milk chocolate for a sweeter version or 85% dark for ultra rich.
- Add-ins: A pinch of cinnamon, espresso powder, or even a splash of bourbon.
- Vegan: Use dark chocolate without dairy, plant milk, and coconut cream.
Make Ahead Tips
You can make the hot chocolate base ahead of time, store it in the fridge for up to 3 days, and reheat gently on the stove. Just whisk as it warms to bring back the smoothness.
Instructions
Step 1: Warm the milk and cream
Add 2 cups whole milk and 1/2 cup heavy cream to a small saucepan. Set it over medium-low heat and let it warm slowly until small bubbles form around the edges—don’t boil it.
Step 2: Add sugar and vanilla
Stir in 1 tablespoon sugar and 1 teaspoon vanilla extract, whisking gently to combine.
Step 3: Add the chocolate
Add 6 oz chopped dark chocolate (70%) to the hot milk mixture. Let it sit for about 30 seconds to soften, then whisk slowly until fully melted and smooth.
Step 4: Thicken the chocolate
Continue cooking the mixture on low heat for 3–5 minutes, whisking constantly, until it thickens to a velvety, pourable consistency. It should coat the back of a spoon.
Step 5: Serve and garnish
Pour the hot chocolate into mugs and top with whipped cream or chocolate shavings if desired. Serve hot.
Leftovers & Storage
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove over low heat while whisking. Avoid the microwave—it can overheat and separate the chocolate.
Conclusion
This Classic Parisian Hot Chocolate is like a warm hug in a mug. Whether you’re cozying up with a book, hosting a brunch, or just need a little comfort, this recipe delivers. Try it out, then come back and let me know how it turned out—or drop a question if anything comes up!
