Famous Paris Hot Chocolate Recipe
There are few comforts as indulgent and utterly Parisian as a steaming cup of chocolat chaud — thick, glossy, and decadently rich. In Paris, hot chocolate is not a thin, cocoa-sugar drink; it’s a velvet sip of pure chocolate pleasure that demands attention. In this post I’ll walk you through a professional chef’s take on the Famous Paris Hot Chocolate Recipe: the history, exactly what chocolate to buy, precise ingredient measurements (metric and imperial), step-by-step preparation, chef tips, variations (vegan, spiced, orange, chili), serving suggestions and troubleshooting. This is a long-form, kitchen-tested guide designed so you can recreate that Paris café experience at home.
Why this is “Famous” — a short cultural note
Parisian hot chocolate (chocolat chaud à la française) is famous because it treats chocolate as the star — not cocoa powder diluted into milk. The texture is thick, the flavor intense, and the presentation elegant: often served in a small cup with a separate pot of hot milk or with a dollop of lightly whipped cream. Historically, chocolate in France has been prepared to showcase real chocolate bars or couverture melted into warm milk, sometimes enriched with cream and thickened slightly so it clings to a spoon like liquid ganache. This recipe honors that tradition while giving practical, reliable chef-level instructions you can use at home.
What makes a Paris hot chocolate different?
- Real chocolate, not just cocoa powder — the richness and mouthfeel come from melted chocolate (high-quality couverture or chopped chocolate) rather than cocoa powder alone.
- Thick, almost spoonable texture — achieved through a combination of chocolate-to-milk ratio and gentle thickening (often a small amount of cornstarch or by adding a little cream).
- Minimal sweeteners — good chocolate is sweet enough; this drink should taste like chocolate, not like sugar.
- Finishing touches — a pinch of fleur de sel, a whisper of vanilla, or a touch of espresso can deepen the profile.
Ingredients (serves 2 generous cups)
All measurements are given in both imperial and metric.
- Whole milk — 2 cups (480 ml)
- Heavy cream (optional for extra silkiness) — 1/4 cup (60 ml) (see vegan alternative below)
- High-quality dark chocolate, 64–72% cocoa recommended — 4 oz (≈113 g), finely chopped or in chips
- Unsweetened Dutch-process cocoa powder (optional, for extra depth) — 1 tbsp (7–8 g)
- Granulated sugar — 1–2 tbsp (12–24 g) — adjust to taste (many chocolates need little or no sugar)
- Cornstarch (optional, for thickening) — 1 tsp (about 3–4 g) mixed with 1 tbsp cold milk (slurry)
- Vanilla extract — 1/2 tsp (2.5 ml)
- Fine sea salt — a very small pinch (about 1/16 tsp)
- Whipped cream or lightly whipped crème fraîche for serving (optional)
- Cocoa nibs, grated chocolate, orange zest or small pinch of ground cinnamon or chili — for garnish (optional)
Chef’s note: If you want a lighter version, replace half the milk with water (not recommended for the most authentic Parisian texture). For a richer cup, increase chocolate to 5 oz (≈142 g) and add 1/3 cup (80 ml) cream.
Equipment you’ll want
- Heavy-bottomed saucepan (prevents scorching)
- Whisk and a small spoon
- Heatproof spatula
- Fine-mesh strainer (optional — for ultra-smooth texture)
- Small bowl (for cornstarch slurry)
- Measuring spoons and cups or a kitchen scale (recommended for chocolate by weight)
- Milk thermometer (optional) or instant-read thermometer for precision
The Famous Paris Hot Chocolate Recipe — step-by-step
Timing: Total active time ~15–20 minutes.
- Prep the chocolate and thickener
Finely chop the chocolate so it melts quickly and evenly. If using cornstarch, mix 1 tsp cornstarch with 1 tbsp cold milk and stir until smooth — set aside. - Warm the milk and cream
Pour 2 cups (480 ml) whole milk and 1/4 cup (60 ml) heavy cream into a heavy-bottomed saucepan. Heat over medium-low, stirring occasionally, until steam rises and small bubbles form at the edges. Target temperature: about 175°F (80°C). Do not boil — boiling will scald the milk and produce a skin and graininess. - Add cocoa powder and sugar (optional)
If you’re using Dutch-process cocoa for extra depth, whisk it into the warmed milk now so it hydrates fully. Add sugar to taste. Keep the heat gentle. - Incorporate the chocolate
Remove the milk from the heat (or lower to the lowest setting). Add the chopped chocolate to the warm milk and stir gently until completely melted and glossy. The residual heat should melt the chocolate smoothly; if necessary, return to very low heat and whisk until smooth — but avoid high heat. - Thicken the mixture (optional for traditional thickness)
If you prefer a spoon-thick texture (very Parisian), stir your cornstarch slurry again and drizzle into the chocolate while whisking. Return briefly to low heat and whisk until the mixture thickens slightly and coats the back of a spoon. This should happen in 1–2 minutes. Do not boil vigorously — just bring to a gentle simmer to activate the cornstarch. - Finish with flavorings
Stir in 1/2 tsp vanilla extract and a small pinch of fine sea salt. Taste and adjust sweetness. For depth, you can add a splash (5–10 ml) of espresso or rum — see variations. - Strain (optional)
For the silkiest texture, pour the hot chocolate through a fine-mesh strainer into your serving pot or cups. This removes any bits and ensures a glossy finish. - Serve immediately
Pour into warmed cups. Top with a small spoon of softly whipped cream, a dusting of cocoa powder, a twist of orange zest, or a pinch of cinnamon — whichever you prefer.
Chef’s serving tip: Serve with a small jug of warm milk or a tiny pitcher of extra melted chocolate for guests who want a thicker top-up.
Technical chef tips (why each step matters)
- Chopping chocolate finely ensures even melting and prevents grainy pockets of un-melted chocolate.
- Low-and-slow heat preserves the milk proteins and keeps the texture velvety. Boiling causes separation and a flat flavor.
- Cornstarch vs. reduction: You can thicken by simmering to reduce the milk, but this concentrates sugars and changes flavor. A tiny bit of cornstarch gives reliable, quick thickness without overcooking. Use sparingly — too much makes the texture gummy.
- Chocolate quality matters: Use couverture chocolate if you can (higher cocoa butter content) for gloss and mouthfeel. A 64–72% dark chocolate balances bitterness and sweetness. Milk chocolate yields a sweeter, less intense cup.
- Salt unlocks flavor: A tiny pinch of salt brightens the chocolate.
- Straining is the finishing move that separates “good” from “great” in this recipe.
Variations — make it your own
Below are chef-level variations that keep the spirit of the Famous Paris Hot Chocolate Recipe but add exciting profiles.
- Classic Orange
Add 1 tsp orange zest to the milk as it warms. Finish with a drop of orange liqueur (Grand Marnier) or brandy for an adult version. - Spiced (Parisian-style pain d’épices vibes)
Warm the milk with a small cinnamon stick and 2 crushed green cardamom pods. Remove the spices before adding the chocolate. - Mexican Chili Chocolate
Add 1/8–1/4 tsp ground ancho or cayenne pepper to the cocoa when whisking, and a drop of cinnamon. Pair with dark chocolate (70%+) to balance heat. - Salted Caramel Chocolate
Stir in 1 tbsp of warm salted caramel sauce after the chocolate melts. Reduce added sugar accordingly. - White Chocolate (decadent twist)
Replace dark chocolate with 4–5 oz (115–142 g) white chocolate and reduce cream to 2 tbsp (30 ml). White chocolate is sweeter — balance by adding 1/8 tsp sea salt and a squeeze of lemon zest if you like. - Vegan Paris Hot Chocolate
Use full-fat oat milk or almond milk — 480 ml — and replace heavy cream with 2 tbsp coconut cream (optional). Use dairy-free dark chocolate (check cocoa butter, not milk solids). Use 1 tsp cornstarch slurry to get thickness. - Instant Affogato-style
Pour hot chocolate over a small scoop of vanilla or coffee ice cream for a luxurious affogato-ish dessert. - Coffee-boosted Mocha
Stir in 1 shot (30–45 ml) of freshly brewed espresso into the finished cup for a Parisian café mocha.
What to pair it with (best Parisian companions)
- Freshly made croissant or pain au chocolat — the butteriness of the pastry contrasts the chocolate.
- Madeleines — spongey and buttery, a classic pairing.
- Brioche toast or a thin almond cookie — to cut the richness.
- Cheese pairing? Aged Comté or a mild goat cheese bites surprisingly balances the chocolate’s sweetness for adventurous palates.
- For breakfast: serve with orange marmalade and crusty bread.
- After dinner: pair with a small glass of brandy or Calvados.
Troubleshooting — common problems and fixes
- Chocolate seized / grainy: Usually caused by overheating the chocolate or water contaminating the chocolate. Fix: whisk in a small splash (1–2 tsp) of hot milk or cream gradually to smooth it. If completely seized, remove from heat and whisk in a bit more warm liquid slowly.
- Too thin: Add 1 tsp cornstarch slurry and simmer gently until it thickens, or reduce on low heat (watch carefully).
- Too sweet: Use unsweetened or darker chocolate next time. Add a pinch more salt.
- Milky skin formed: Stir often when heating, and keep temperature below a gentle simmer. Use a lid slightly ajar to prevent a skin forming on the surface.
- Scorched milk: If the pan overheats, transfer the milk to a clean pan. Scraped bits will give a burnt flavor — better to start over.
Storage & reheating
- Refrigeration: Store leftover hot chocolate in an airtight container in the fridge up to 3 days. It will thicken as it cools.
- Reheating: Gently reheat on low in a saucepan, whisking and adding a splash of milk to loosen it. Do not microwave on high — it can separate.
- Freezing: Not recommended; texture changes upon freezing and thawing.
Nutritional note (approximate; per serving)
This drink is indulgent. For a standard serving made as above (per person, using 4 oz/113 g chocolate and 480 ml milk split between two servings), expect roughly 300–450 kcal per generous cup depending on chocolate % and whether you use cream or whipped topping. If you need precise nutrition for dietary reasons, calculate with the exact brands and portions you use.
Frequently Asked Questions
Q: Can I use milk chocolate?
A: Yes. It will be sweeter and less intense. Reduce any additional sugar. For the classic Paris style, dark chocolate (64–72%) is recommended.
Q: Is it necessary to strain the hot chocolate?
A: Not necessary, but recommended for an ultra-silky finish — particularly if you used cocoa powder or spices.
Q: How can I make it less rich but still flavorful?
A: Use 2 cups (480 ml) low-fat milk instead of whole milk and reduce chocolate to 3 oz (85 g). Increase cocoa powder by 1 tsp to boost chocolate flavor.
Q: Can I make this recipe for a crowd?
A: Yes. Multiply the ingredients and warm in a wide, heavy-bottomed pot. Keep stirring gently and serve from a thermal carafe to keep it hot.
Final plating and presentation tips from a chef
- Warm your cups briefly with hot water, discard the water and pour the hot chocolate. A warmed cup keeps the drink hotter longer.
- Garnish sparingly: a single curl of dark chocolate, a light dusting of cocoa, a fleck of orange zest, or a tiny pinch of sea salt. Don’t overdo it — the drink’s texture and flavor should remain the focus.
- For an ultra-luxe touch: serve with a small porcelain cup of hot frothed milk on the side so your guest can adjust thickness and temperature.
- Use small bowls for sipping — traditional Parisian hot chocolate is served in a demitasse or small cup so the intensity feels elegant, not overwhelming.
Recipe recap — quick printable version
- Whole milk: 2 cups (480 ml)
- Heavy cream: 1/4 cup (60 ml)
- Dark chocolate (64–72%): 4 oz (≈113 g), chopped
- Dutch-process cocoa (optional): 1 tbsp (7–8 g)
- Sugar: 1–2 tbsp (12–24 g)
- Cornstarch: 1 tsp (3–4 g) mixed with 1 tbsp cold milk (optional)
- Vanilla extract: 1/2 tsp (2.5 ml)
- Pinch of sea salt
Warm milk + cream to 175°F (80°C), whisk in cocoa and sugar, remove from heat, melt in chocolate, add cornstarch slurry if desired, bring gently to thicken, finish with vanilla and salt, strain and serve hot.
Closing notes — the joy in making it at home
The Famous Paris Hot Chocolate Recipe is more than a drink — it’s a small meal in a cup and an invitation to slow down. A proper Parisian hot chocolate encourages conversation, a pause in a busy day, and an appreciation for the craft that goes into chocolate. Follow the steps above, taste as you go, and adjust to your preferences. With good chocolate and a little patience you’ll have a cup that’s genuinely café-worthy.
Famous Paris Hot Chocolate Recipe
Ingredients
- 2 cups 480 ml whole milk
- 1/4 cup 60 ml heavy cream
- 4 oz 113 g high-quality dark chocolate (64–72%), finely chopped
- 1 tbsp 7 g Dutch-process cocoa powder (optional, for deeper flavor)
- 1 –2 tbsp 12–24 g granulated sugar, to taste
- 1 tsp 3 g cornstarch mixed with 1 tbsp cold milk (optional, for thickness)
- 1/2 tsp 2.5 ml vanilla extract
- Pinch of fine sea salt
- Whipped cream or grated chocolate for topping optional
Instructions
- Warm the Milk & Cream: In a heavy saucepan, heat milk and cream over medium-low until steaming (about 175°F / 80°C). Don’t let it boil.
- Add Cocoa & Sugar: Whisk in cocoa powder and sugar until smooth.
- Melt the Chocolate: Remove from heat and stir in chopped dark chocolate until completely melted and glossy.
- Thicken (Optional): Stir in cornstarch slurry, return to low heat, and whisk until slightly thickened and velvety (1–2 minutes).
- Finish & Serve: Add vanilla extract and a small pinch of salt. Whisk well, strain for smoothness if desired, and pour into warmed cups.
- Garnish: Top with whipped cream, grated chocolate, or a sprinkle of cocoa powder. Serve hot and enjoy!
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk if too thick.
- Vegan Version: Use oat or almond milk and dairy-free dark chocolate; replace cream with coconut cream.
- Flavor Variations: Add a hint of orange zest, cinnamon, or a dash of espresso for a café-style twist.
- Texture Tip: For ultra-smooth consistency, strain through a fine-mesh sieve before serving.