Chocolat Chaud

Chocolat chaud, our Paris-style made to order hot chocolate, is a go-to dessert at both Le Pichet and Cafe Presse (although it is definitely not just for dessert…makes a great pick me up in the middle of the afternoon as well).  I learned the recipe during a very short stage I worked at a well known Paris chocolatier.  The recipe is very simple, so the quality of the ingredients is front and center.

Chocolat Chaud


  • 1/2oz bittersweet chocolate (best quality)
  • 1/2oz unsweetened chocolate (best quality)
  • 1 teaspoon cocoa powder
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • sugar (to taste)


1. Put the chocolate, cocoa, milk and cream into a small, heavy saucepan. Whisk well over high heat until it comes to a boil. Reduce heat and simmer, whisking constantly, until the chocolate has a thick, rich consistency.
2. If the chocolate is not sweet enough, add a bit of sugar then return to a boil, whisking all the time. Serve very hot in heated cups. Offer whipped cream and vanilla sable cookies on the side.
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2 Responses to Chocolat Chaud

  1. Scott says:

    What kind of cream do you use for the whipped cream. It is nice and heavy and not too sweet. Thanks

    • Jim says:

      We use regular heavy cream from a dairy near Carnation WA. The trick is to not over sweeten. I feel that whipped cream should task mostly of cream, not of sugar.

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