French Hot Chocolate Recipe (Le Chocolat Chaud)

Ingredients

Yields: 1–2 servings

• Full-fat milk – 300ml (10.1 fl oz)
• 70% dark chocolate, chopped – 70g (2.5 oz)
• 1 cinnamon stick
• Sugar – 10g (0.35 oz)
• A few drops of vanilla extract
• Cocoa powder – 5g (0.18 oz)
• Pinch of salt
• 2–3 marshmallows (optional)
• Chocolate shavings, for garnish (optional)

Want to calculate the nutrition info for this drink? Use our Nutrition & Calorie Calculator.

Instructions

1. Chop the dark chocolate into small pieces and set aside.
2. If desired, use a knife or peeler to create fine chocolate shavings for garnish. Set aside.
3. Preheat your oven to 450°F (230°C) and toast the marshmallows for about 3 minutes, or until lightly golden on top.
4. In a small saucepan, add the cinnamon stick, vanilla extract, and milk. Heat over medium-low until the milk is warm and fragrant—this takes about 8 minutes.
5. Remove the cinnamon stick. Stir in cocoa powder, sugar, and a pinch of salt. Whisk until fully dissolved.
6. Reduce to low heat and add the chopped chocolate. Stir gently until fully melted and incorporated. Let it simmer gently until the mixture darkens and thickens to your desired consistency. For a thinner drink, turn off the heat once melted. For a thicker, more traditional texture—ideal for dipping croissants—let it cook a little longer.
7. Serve your hot chocolate topped with toasted marshmallows, a dollop of whipped cream, or with a warm croissant on the side. However you enjoy it, it’s bound to be unforgettable.

Watch the full recipe in action here: How to Make Classic French Hot Chocolate

French Hot Chocolate FAQ — Tips, Techniques & Common Mistakes

French hot chocolate may look like a simple mix of “chocolate + milk,” but every detail matters — the cocoa percentage, the type of milk, how long you simmer it, and even how you serve it. Below is a practical FAQ that answers the most common questions people have when making authentic French hot chocolate at home.

Do I really need 70% dark chocolate? Best milk choices & the golden ratio

This recipe uses 70% (or higher) bittersweet chocolate for two important reasons:

1. Chocolate around 70% offers balanced sweetness and a deep, full-bodied cocoa flavor.
2. A higher cocoa butter content gives the drink its signature thick, velvety texture.

Anything below 60% tends to taste sweeter and lighter — closer to a “sweet drink” than true French hot chocolate.

The recommended golden ratio for this recipe is:
300 ml whole milk + 70 g 70% chocolate, plus a touch of sugar and cocoa powder for depth.

Choosing your milk:

1. Whole milk gives the richest, most classic result.
2. Low-fat milk works, but the texture will be noticeably thinner.
3. Plant-based milk (oat, almond) can be used, but the flavor will shift away from a traditional French style.

Spices, sweetness & salt — how to create a layered, not overly sweet flavor

This recipe uses a simple but effective set of spices and flavorings:

1. Cinnamon stick
2. Vanilla extract
3. A small amount of sugar
4. Cocoa powder
5. A tiny pinch of salt

Cinnamon and vanilla are classic French pairings. Gently heating them with milk releases a warm, pastry-shop aroma that fills the whole kitchen.

Sugar is kept low (around 10 g) so the chocolate’s natural flavor can shine.
If you prefer sweeter drinks, adjust up to 15–20 g.

That tiny pinch of salt may seem optional, but it enhances the chocolate’s depth and creates a more dimensional flavor.
You can also add orange zest, cardamom, or a touch of chili for a fun twist.

How to achieve a silky, thick texture (and avoid splitting)

For a luxurious, velvety consistency, these three steps are key:

1. Chop the chocolate into fine pieces so it melts evenly.
2. Heat the milk and spices until steamy but not boiling.
3. Use low heat + constant stirring to let the chocolate slowly emulsify.

Thickness is controlled entirely by simmer time:
• For a pourable texture → turn off the heat once the chocolate melts.
• For café-style richness → simmer a bit longer until it coats the back of a spoon.

Most cases of splitting happen when the heat is too high. Keep it gentle and slow — that’s the French way.

How to pair marshmallows, whipped cream & croissants like a Parisian

This recipe pairs beautifully with:

1. Toasted marshmallows
2. Chocolate shavings
3. Croissants or French bread

Drop a marshmallow on top and it melts into a soft, sweet cloud.

For a true Parisian experience, serve your hot chocolate with a generous spoonful (or a whole jug!) of freshly whipped cream.
And yes — Parisians often dip their croissants right into the hot chocolate.

When simmered thicker, it becomes a decadent liquid chocolate sauce — perfect for dipping.

Hot chocolate vs hot cocoa — and how to make a lighter or low-sugar version

The two drinks may look similar, but they’re very different:

1. Hot chocolate is made with real chocolate and relies on cocoa butter for richness.
2. Hot cocoa is made from cocoa powder + sugar, and is lighter and sweeter.

To make a lighter version of French hot chocolate, you can:

1. Reduce or omit sugar and rely on the milk’s natural sweetness.
2. Swap part of the whole milk for low-fat or plant milk.

A small cup of rich hot chocolate is more of a winter comfort ritual than a guilty pleasure.

Recommended chocolate brands for French hot chocolate

For the most authentic results, choose chocolate from brands known for clean flavor and high cocoa content:

1. Valrhona
2. Michel Cluizel
3. Lindt

Look for chocolate with around 70% cocoa — it melts beautifully, isn’t overly sweet, and delivers the deep cocoa flavor French hot chocolate is known for.

French Hot Chocolate Recipe Video