Parisian Hot Chocolate

“I love collecting hot chocolate recipes from different countries. When wintering in Paris, one of life's great pleasures is sipping a cup of rich hot chocolate, le chocolat chaud, in a cozy café. This hot chocolate is deeply flavorful, but not over-the-top rich, so enjoy anytime! Adapted from David Lebovitz's blog”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the milk in a medium saucepan.
  2. Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot.
  3. For a thicker hot chocolate, cook at a very low boil for about 3 minutes, whisking frequently. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.
  4. Taste, and add brown sugar if desired.
  5. Serve warm in small, demitasse cups.
  6. Enjoy!
  7. Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving. David also likes to add a few flecks of fleur de sel, the very good sea salt from Brittany.

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