PARISIAN HOT CHOCOLATE
Parisian Hot Chocolate
The perfect treat for cold autumn and short winter days
Making this Parisian hot chocolate recipe is a true work of art! For anyone with a sweet tooth the fragrance of all the ingredients blending will be divine. Put on a linen kitchen apron, some calm piano music or a french accordeon and enjoy the process from start to finish!
Have you come across the Parisian hot chocolate recipe by Stéphane Nguyen? I mean…! If not, I do encourage you to check out his website The French Cooking Academy. He prepares some of the best French cuisine dishes I’ve seen with easy to follow videos and recipes. Being a big fan of Julie & Julia movie, I started looking more into French recipes some time ago. France is just one of those countries with real appreciation for culinary experience and smaller but tastier portions of divine food. So here is to Stéphane!
More amazing autumn and winter recipes:
- Whipped Dalgona Coffee
- Delicious Baked Pears Recipe
- Stuffed Patty Pan Squash Recipe
- Tender Beef Stew Recipe
- Amazing Homemade Bread
- Marinated Camembert Cheese Recipe
- Hearty Pumpkin Soup
- NO BAKE Blackberry Cheesecake
Parisian Hot Chocolate
You will need:
- 100g of dark chocolate with 70% content of cocoa
- 500lms of full fat milk
- 3 barks of cinnamon
- a teaspoon of cocoa powder
- 1 1/5 teaspoons of icing sugar
- 1 vanilla pod
- pinch of salt
Instructions:
Pour the milk into a regular sauce pan, throw in three barks of cinnamon, vanilla essence and bring to boil. When the milk begins to foam lower the heat to minimum and simmer for about 10 minutes to allow the cinnamon taste and fragrance to diffuse the milk. After ten minutes remove the cinnamon, add the spoon of cocoa powder and mix gently.
Then filter the content into another container, pour your mixture back in the sauce pan and put back on the stove. Add the sugar, pinch of salt and broken pieces of chocolate. The chocolate melts quite quick and apparently the longer it remains on the heat the more tangy and thick it’ll become. I like my hot chocolate quite thin so I removed it as soon as the chocolate melted.
Alternatives:
I made a few adjustments for this recipe based on my personal taste and resources: The chocolate I used was half dark chocolate with 70% of cocoa content and half 70% dark chocolate with chilli. I added two spoons of sugar not only one, and also the sugar was already infused with vanilla fragrance so I skipped using the vanilla essence completely.
