French Drinking Chocolate

French Drinking Chocolate is a thick, rich, and very decadent chocolate drink. It’s much thicker and more flavorful than traditional hot chocolate – more like melted gourmet chocolate in an espresso cup.

If you’ve never tasted French Drinking Chocolate, then you are in for an experience that is almost religious. Forget any type of hot chocolate that you’ve had in the past – this is way beyond that. Toss aside any hangups on calories or fat content – this uses whole milk and heavy cream.

Since we’re still dealing with COVID, I suggest that you embrace this silky, Parisian dessert as part of your self-care regime. And yes, I can justify almost anything. You’re welcome.

WHAT DO I NEED FOR THIS RECIPE?

Chocolate bars – I like using Ghiradelli semi-sweet chocolate bars, but you can use any good quality chocolate – either semi-sweet or bittersweet.
Whole milk and heavy cream – You could also use all half & half instead of the whole milk and cream. You want the richness of the heavy cream and whole milk as it enhances the mouthfeel of the drinking chocolate.
Brown sugar – you could also use granulated sugar, but the brown sugar adds another layer of flavor.
Vanilla and espresso powder – enhances the flavor of the chocolate.

How about a few more recipes for the ultimate self-care menu? Here are a few suggestions:

FRENCH DRINKING CHOCOLATE

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This French Drinking Chocolate is a rich, silky, and decadent dessert. One sip and you’ll never want traditional hot chocolate again.

Author: Millie from Eats By The Beach
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 4
Category: Dessert
Method: Simmer
Cuisine: French

Ingredients

Scale

8 ounces good quality chocolate bars, semi or bittersweet

1 ¾ cups whole milk

¾ cup heavy cream

2 tablespoons brown sugar

¼ teaspoon espresso powder

½ teaspoon vanilla

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Instructions

Chop the chocolate into small pieces.

Place the chocolate into a medium saucepan.

Pour in the milk, cream, brown sugar, and espresso powder.

Cook, stirring constantly, over medium-low heat until the chocolate melts and the milk is incorporated.

Continue to stir briskly until the mixture is very smooth and thickened.

Remove from the heat and stir in the vanilla.

Pour the chocolate into mugs. Serve hot.

Millie Johnson

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