I think it’s safe to say that we’ve all heated up a mug milk, stirred in that packet of cocoa mix complete with mini marshmallows. Right? It was a staple in my house when I was growing up, and even now. My only complaint was it wasn’t chocolaty enough just using one packet. And my mom felt my pain, so she would ALWAYS double the cocoa to milk ratio to add a little more chocolate flavor.
I sat by the fire and sipped on that warm mug of cocoa intently. It was the best thing after a busy day playing in the snow…well, mostly ice in our neck of the woods!
While that cup of hot chocolate, with extra marshmallows of course, was always a welcomed treat on those cold days my mom and I both realized that more chocolate flavor was essential. And I think it’s safe to say that I’ve finally got a recipe that checks off all the requirements for a rich, silky mug of cocoa.
Chocolate chaud. OR French hot chocolate.
See, I’ve heard about the stuff. About how decadent, rich and chocolaty it is. And how it’s so thick you actually need a spoon to indulge. Oh, and that fresh whipped cream is served along side and it’s main purpose is to “thin it out” to make it sippable (is that even word?).
Doesn’t that sound divine?
But, I’ve never been to France so I’ve never had the chance to actually try it. So, what’s a food blogger to do? Well, make their own at home. I brought France and the French chocolate chaud shop to me!
I read up on the stuff. Did my research and then starting playing around with different recipes until I came up with what I thought was a close resemblance of what they might serve in Europe.
All I have to say is that I’ve NEVER had a mug of hot chocolate like this. Silky smooth, deep dark chocolate that’s not overly sweet and intensely chocolaty.
It’s amazing fresh off the stove but even better if it’s allowed to cool and then reheated. Perfect with a big dollop of fresh whipped cream or a sprinkle of coarse sea salt. This hot chocolate is the perfect accompaniment for these cold winter days ahead.
Enjoy!
French Hot Chocolate
Ingredients:
1 1/2 Cups whole milk
1/2 Cup heavy cream
4 Oz good quality (at least 60%) bittersweet chocolate, roughly chopped
2 Tbsp cocoa powder
2 Tbsp powdered sugar
1 Tsp instant coffee powder
Directions:
Combine milk and cream in a saucepan and place over medium-low heat. Once the milk starts to bubble around the edges, not boil, add the sugar, cocoa powder and coffee powder and whisk until completely incorporated. Leave over heat until bubbles begin to return to the edges of the pan then remove from heat. Add the chopped chocolate and whisk until completely melted and the mixture is smooth.
Divide between 2 large or 4 small mugs and serve with a side of freshly whipped cream.
Recipe source: A Lynsey original
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