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Le Chocolat Hôt |

Visit sweet Paris on a dime by indulging in this ultra-chocolatey chocolat chaud. The recipe is from The French Cooking Academy.

Prep time: 10 minutes

Cooking time: 20 minutes - ∞ depending how thick you like it

Makes: 2 servings


500ml milk

100g dark chocolate

1tsp sugar

1 cinnamon stick

1tbsp cocoa

1tsp vanilla extract

pinch of salt

Whipped cream to top (optional)

1. It's getting chaud in here

Search your cuisine for a medium sized saucepan and lavishly pour in 500ml milk like you're the lindt man. Add 1 cinnamon stick and 1tsp of vanilla extract and heat the milk on a medium-high heat so that the flavours infuse.

Once the milk is boiling, reduce the heat to low and simmer the milk for 10 minutes stirring regularly.

2. Down to cocoa more

Once you've waited out the 10 minutes like you're waiting for another revolution to be over (I hope you didn't resort to eating rats while you waited) remove the cinnamon stick. Add a tablespoon of cocoa powder and stir in.

Turn the heat back on and add a 1tsp sugar and a pinch of salt. Add 100g chocolate chopped into pieces and stir in until the chocolate has melted and the mixture is smooth and silky.

Decant the chocolatey goodness into a mug and top with cream if you so desire.

Dink and sink!

Food for Thought

Lizzy says: "I don't have hot chocolate very often, because while it tastes good, I always feel slightly nauseous afterwards. This was a very indulgent recipe and you only need a little, but it was very true to the thick, unctuous French hot chocolates I've had in the past. I felt this recipe was very easy, but maybe I wouldn't make so much in the future, because I felt I had to finish it and I felt a bit grim afterwards. It definitely also needs a biscuit by its side for dipping. 7/10"

Kate says: "I made a big booboo in this recipe by using way too much vanilla which meant the end product was far too sweet. I think this could be the perfect hot chocolate with a little bit of practice, it was rich and sweet and the hint of cinnamon from infusing the milk was wonderful, I just stuffed it up. Perhaps I will try it again one day if I'm in the mood for something luxurious to treat myself but as it currently stands (admittedly due to my own failings) this did not taste good 6/10"

6.5/10 Gasps


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