Parisian Hot Chocolate Recipe
My favorite breakfast of all is a super fresh, light and crispy croissant served with a small cup of Parisian Hot Chocolate. Unlike French Hot Chocolate, which is typically made with cream or a combination of cream and milk, Parisian Hot Chocolate is made without cream. The milk is whole, of course, and the chocolate has to be really good.
We typically use Ghirardelli 60% Bittersweet Baking Bar because there are always several bars in the pantry. (This is because it’s an ingredient in the Chocolate Glazed Chocolate Tart that we make often.) This chocolate works fine, but keep in mind, finer chocolate would make it even better.
This recipe, which has just three ingredients, was adapted from the one on David Lebovitz‘s website.
1/2 cup whole milk
1.25 oz bittersweet chocolate, finely chopped
flaky salt, preferably fleur de sel
*Pease note, this is best made 2-3 hours ahead and reheated for serving.
- Warm two large espresso cups.
- Heat milk in a heavy-bottomed saucepan.
- Once milk is warm, remove from heat.
- Whisk in chocolate, stirring until melted.
- Return to heat.
- Whisk constantly, at a very low boil, for about 2 minutes.
- Serve with a few flecks of fleur de sel.
This recipe makes two demi-tasse servings.
Approximately 132 calories each.