For a perfectly rich, velvety cup of hot chocolate, try this Chocolat Chaud, adapted from the famous chocolatier in Paris. This recipe is great for when you want to make a pot of hot chocolate to served guests or just to keep around for sipping all day.
I love to make my own drinking chocolate when I am not in a hurry or want to make a pot for more than one person. This is a recipe that I found on the Internet and adapted from Pierre Herme, who is a great chocolatier in Paris.
Make sure to use a good bar of chocolate and one that is at least 65%. Also note, this is a small serving, not a jumbo cup as we are use to being served.
Why you’ll love this Chocolat Chaud Pierre Herme Recipe
Rich and deeply chocolaty hot chocolate
Recipe makes a pot that serves 4-6 people depending on cup size
Great way to feel French while sipping chocolat chaud (hot chocolate)
Ingredients
Whole milk
Heavy whipping cream
Granulated sugar
Dark bittersweet chocolate (Valrhona, or Lindt, Vosges, or any other)
In a 2-quart saucepan, stir together the milk and sugar.
Do not bring to a boil, just heat until little bubbles form around the edge of the pan.
Add the chopped chocolate and whisk until the chocolate is dissolved and the mixture has thickened.
Reduce the heat to very low.
Blend for 5 minutes with an immersion mixer or whisk until thick and foamy. Be careful with your immersion blender, keep it under the liquid so that you do not get splashed with the hot liquid.
Note: This recipe makes four 6-ounce cups of hot chocolate (adapted from Pierre Herme). This is not his recipe, it is one that I referenced and made changes to suit my taste and what I had on hand.
Tips & Variations
Flavor it. Add your favorite extract or liqueur for a change, like almond, peppermint, cherry, espresso, or other.
Top it. Add a sprinkle of cocoa powder, a dollop of whipped cream, marshmallows, or a drizzle of chocolate or peanut butter.
Serve a group. Double or triple the recipe to serve everyone.
Storage
This chocolat chaud should be consumd immediately or kept warm until consumed.
For a perfectly rich, velvety cup of hot chocolate, try this Chocolat Chaud, adapted from the famous chocolatier in Paris. This recipe is great for when you want to make a pot of hot chocolate to served guests or just to keep around for sipping all day.
3½ozdark bittersweet chocolatefinely chopped Valrhona, Lindt, Vosges, or any other
Instructions
In a 2-quart saucepan, stir together the milk and sugar.
Do not bring to a boil, just heat until little bubbles form around the edge of the pan.
Add the chopped chocolate and whisk until the chocolate is dissolved and the mixture has thickened.
Reduce the heat to very low.
Blend for 5 minutes with an immersion mixer or whisk until thick and foamy. Be careful with your immersion blender, keep it under the liquid so that you do not get splashed with the hot liquid.
Notes
Note: This recipe makes four 6-ounce cups of hot chocolate ( adapted from Pierre Herme). This is not his recipe, it is one that I referenced and made changes to suit my taste and what I had on hand.
