This rich and velvety French hot chocolate recipe is an absolute stunner! Inspired by my favorite chocolate shops, it's an incredibly decadent treat perfect for a special occasion like Valentine's Day or whenever a craving hits. All you need is a few good-quality ingredients to get started.

I don't know what's gotten into me, but I've had so many chocolate cravings this year! At first, my solution was to head over to L.A. Burdick's in Harvard Square for a post-dinner hot chocolate. And oh my goodness, their hot chocolate is something else.
It's truly the perfect drink to enjoy on a cold winter day. Naturally, after the fifth hot chocolate (or was it the sixth?), I wondered if I could recreate their recipe. After some research and testing, I'm SO excited to share my final version with you.
Why You'll Love This Recipe
This is no ordinary hot cocoa! It's one of my new favorite recipes, and for good reason; it's thick but nicely drinkable and intensely chocolaty with a creamy texture.
- It's easy. With just six ingredients and twenty minutes of your time, it's completely achievable whenever a craving strikes!
- It's well-researched and tested. This recipe is inspired by my local chocolate shop, the Parisian hot chocolate (aka le chocolat chaud) I enjoyed from La Jacobine during my last visit, and these expert tips from chocolatiers and pastry chefs.
- It's heaven. This decadent drinking chocolate is topped with an optional Chantilly cream for the perfect balance of richness and creaminess. The contrast of the cool whipped cream and the warm hot chocolate is 🤌!
Oh, and if you're looking for a nice French menu pairing, might I recommend my mussels in cream sauce or salmon meuniere with a tangy apple and radicchio salad followed by this recipe for dessert?
What Makes a Good French Drinking Chocolate?
There three key aspects to a very good French-style hot chocolate:
- High-quality ingredients: This recipe is very chocolate-forward, so your drink will taste very much like the chocolate you buy. Good quality chocolate (known as "couverture") is smoother and will emulsify more effortlessly into the milk. And, of course, higher-quality milk will also yield a better flavor!
- Higher ratio of chocolate to milk: Some hot chocolate recipes, like my French hot chocolate, use cornstarch as a thickener. Here, though, the trick is that the chocolate itself thickens the milk. The more chocolate you use, the thicker the result.
- Use of dark chocolate: A higher cocoa percentage in semi-sweet and bittersweet chocolate has a more intense flavor with a deep richness and slight bitterness.
Ingredient Notes

Good Quality Chocolate: I recommend using all bittersweet (look for ~70% -75% cocoa) chocolate or a 50/50 mix of bittersweet and semi-sweet chocolate (go for ~64% cocoa). Look for a block, bar, or feves; do not use chocolate chips, as they won't melt smoothly.
HCC Recommends:
- In testing, Guittard yielded a shockingly similar result to L.A. Burdick's version and are easily accessible at most grocery stores.
- Valrhona or Callebaut are also great premium options.
- For a little something different, try a single-origin chocolate bar, like this Grenada bar from L.A. Burdick's.
Vanilla Paste: I've been using vanilla paste more and more than vanilla extract because I love the real flecks of vanilla bean. It is pricier, though, so feel free to sub the extract in a 1:1 ratio!
Espresso Powder: Just like in brownies or cakes, a little bit of espresso powder helps deepen the flavor of the chocolate. I love using this in my mousse au chocolat (chocolate mousse), too!
For a full list of ingredients and their quantities, please refer to the recipe card further down in the blog post.
How to Make This Recipe

Step 1: Finely chop your chocolate and set aside in a small bowl with the brown sugar.

Step 2: Set a small saucepan over medium-low heat with the milk, espresso powder, salt, and vanilla. Stir occasionally and bring to a bare simmer, around 180°F/82°C.

Step 3: Pour about ¼ cup of the hot milk into the chopped chocolate and whisk until completely smooth.

Step 4: Transfer the melted chocolate mixture back into the pot, and place over medium-low heat for 1 - 2 minutes, whisking frequently until thickened to your liking.
Expert Tip: In my first tests, I found that the chocolate didn't always emulsify in the scalding milk. I saw a technique from Said, a pastry chef, where he has you add a little bit of the hot milk into the chocolate first before adding the rest for a smoother texture.
Step 5: If desired, make the homemade whipped cream by whipping some heavy cream and a pinch of vanilla until soft peaks form. Divide the hot chocolate amongst serving mugs and top with whipped cream (if using). Enjoy!
Tips

For the best results, be sure to follow these tips:
- Use the best chocolate you can find. It doesn't have to be the fanciest option in the world, but a good-quality bar will yield the rich flavor you're looking for!
- Don't overheat the milk. The milk should never go above a bare simmer. Why? Overheating the milk can prevent the chocolate from emulsifying properly. The same goes for the chocolate!
- Play around with garnishes. If topping with whipped cream, I highly recommend a dusting of cocoa powder or chopped chocolate. If you like a sweet-salty combo, try adding a pinch of flaky sea salt.
Recipe FAQs
As the mixture cools, the cocoa butter begins to re-solidify, which can thicken the liquid further, especially when the hot chocolate cools to room temperature or chills in the fridge. For a thinner consistency, simply re-heat in the microwave in 10-second intervals until warmed through.
Leftovers can be stored in an airtight container in the fridge for 3 - 4 days. You can definitely make this a day ahead! Just make sure to gently reheat on the stove to prevent any scorching or burning. If necessary, add a splash of milk to thin out the mixture.
Whole milk will yield the best result, so I do recommend finding that if you can! 2% will also work, albeit with a slightly less rich texture. I don't recommend anything lower than 2% or non-dairy milk for this!
Unfortunately, milk chocolate will be far too sweet with a thinner consistency, so I don't think this will work!

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Happy eating! Love, KarishmaFrench Hot Chocolate
Ingredients
- 1 ½ cups whole milk
- 1 teaspoon espresso powder
- 1 teaspoon vanilla paste, or vanilla extract
- ½ teaspoon Diamond Crystal Kosher Salt, or ¼ teaspoon Morton Kosher Salt or Sea Salt
- 6 ounces high-quality 70% cocoa bittersweet chocolate*, such as Guittard | finely chopped
- 1 ½ tablespoons brown sugar, light or dark is fine
Whipped cream topping (optional):
- ½ cup heavy cream, chilled
- ⅛ teaspoon vanilla paste, or vanilla extract
Instructions
- Set a small heavy-bottomed saucepan over medium-low heat and add 1 ½ cups whole milk, 1 teaspoon espresso powder, 1 teaspoon vanilla paste, and ½ teaspoon Diamond Crystal Kosher Salt. Heat until scalding hot (about 180℉/82℃), when steam rises and small bubbles form around the edges of the pot, about 8 - 12 minutes. Do not let it boil.
- While the milk heats up, finely chop 6 ounces high-quality 70% cocoa bittersweet chocolate* and place into a small bowl with 1 ½ tablespoons brown sugar.
- Once the milk is scalding, immediately turn the heat off. Add ¼ cup of the hot milk into the bowl of chocolate and whisk until completely smooth.Transfer the milk chocolate mixture back into the pot, and vigorously whisk until everything is fully melted and homogeneous. Briefly return the pot back over medium-low heat, and heat, whisking frequently for 1 - 2 minutes until thick enough to coat the back of a spoon.
- Taste and adjust seasonings as needed, then divide amongst two mugs and serve immediately with whipped cream if desired (see below for instructions).Note: Is the hot chocolate too thick? Whisk in a splash of milk. Not sweet enough? Add a bit more brown sugar. Slightly cloying? Add a pinch more salt.
Whipped cream topping (optional):
- In a stand mixer (or using a hand mixer or whisk), whip ½ cup heavy cream with ⅛ teaspoon vanilla paste until soft peaks form, about 2 - 3 minutes. Divide and serve a dollop over each mug of hot chocolate. Enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Karishma
Owner's Rating: This is the hot chocolate to end all other hot chocolates. It's velvety, luscious, and oh-so decadent. It reminds me of the sipping hot chocolate I enjoyed in Paris!