It snowed in the desert on National Margarita day. Neither event makes sense—a beach-boozy drink celebrated in winter and snow-covered cactus. Instead of tequila, my beverage is based on chocolate liquor — the meat of the cocoa bean.
Any cold day seems a good day for a hot chocolate break or breakfast treat to warm your body and soul. To help with that, I’m sharing this chocolat chaud recipe (that’s French for hot chocolate) that I’ve tested until woozy with cocoa to get it just right, even if not exactly French.
Is this even French?
Enjoy rich foods fearlessly and without excuses! If only we could do this more often. Such a French food attitude wouldn’t need a “lighter” hot chocolate — non merci! You would instead sip traditional chocolat chaud, intentionally, slowly and happily — just enough to satisfy without feeling heavy.
I didn’t see “light” versions of chocolat chaud when I lived in France. Certainly not made in a microwave — not a classic French culinary move. So why create a lazy, lighter version? Because sometimes simplicity reigns and this three-ingredient version delivers on flavor and comfort.
In the U.S., hot chocolate may contain milk, water or both with cocoa powder or syrups instead of chocolate. French recipes include milk most often, sometimes cream, but milk paired with a high-quality dark chocolate is rich enough.
Is this even Chocolate?
As a kid, I reveled in making my own hot chocolate. Add a packet of cakey cocoa with chalky, sweet white bits to a cup, stir in hot water and voilà — chocolate for breakfast.
I loved this astronaut-ready freeze-dried instant hot beverage. Especially after meeting an astronaut who I was certain sucked up hot chocolate and marshmallow bits in zero-gravity.
In college, I graduated from “milk chocolate-flavor cocoa mix” to chocolate syrup with hot milk. The cocoa mix has 16 ingredients and the syrup has 12, three of which are food colors.
If you grew up enjoying these options, then ignore the ingredient list — just enjoy it as a periodic treat. For me, everything changed when a friend treated me to chocolat chaud in Paris at his quiet neighborhood bistro.
The best part of chocolat chaud is at the bottom of the cup. A morsel of soft, not fully melted, chocolate lingers. This “pièce de résistance” (proof of real chocolate), leaves you a couple spoonfuls of thick chocolate or sips of thick cocoa tonic to boost your mood.
Unlike the drinkable chocolate bar offered at a famous cafe in Paris, most versions of hot chocolate I enjoy in Paris are neither thick nor super rich. Sometimes, whipped cream decorates the top, but for me, that’s just a pretty distraction diluting the cocoa flavor. But I get grumpy when cold, so just ignore my whining and bling up with dairy delights as you wish.
Chocolat Chaud Recipe
- 3 ounces dark chocolate, chopped (about ½ cup — see notes for chocolate and chips)
- 1½ cups skim milk (see milk option notes below)
- 2 teaspoons powdered sugar (thickens drink and balances bitter notes in chocolate)
- For your your pièce de résistance, pull aside about ⅓ (about 1 ounce or 2 tablespoons) of the chopped chocolate or chocolate chips, and divide between two small tea or coffee cups.
- In a glass measuring cup (at least 2 cups), add 1½ cups milk. Microwave on high for 3 minutes.
- To the milk, add the remaining chocolate (about 2 ounces left) and powdered sugar. Whisk or stir with a metal spoon scraping any chocolate that sticks to the sides or bottom. Taste. If the taste is a bit bitter, add more powdered sugar. Microwave for 1 more minute, whisk or stir vigorously until frothy.
- Pour in equal amounts into the cups each with the chocolate pieces waiting to be partially melted. No need to stir, unless you want a thicker drink.
- Find a cozy, quiet place to enjoy or share with kids or other adults and let time stop a moment to create a chocolaty memory.
Dark chocolate options — 3 ounces of either:
- 70% bittersweet chocolate bar (about ½ cup chopped).
- Dark chocolate chips (about ½ cup). They tend to be only 60% dark chocolate, are sweeter, have a lighter chocolate flavor and different nutrient profile.
Skim milk texture is thinner than whole milk, but the powdered sugar versus a crystallized sugar acts as a thickener. If you use whole milk, it can bubble over, and possibly erupt in the microwave, so reduce the heat or the time to control this.
Serving & make-ahead notes:
Serve warm in the smallest coffee or tea cups you have (demitasse cups if you’re into French dishes). If making ahead of serving, put in the refrigerator for a few hours or even overnight. Rewarm and stir before serving. The chocolate pièce de résistance will likely melt though, so you can leave that out, warm the cocoa, then add the extra chocolate to the cup. If you don’t’ have a microwave, go old school and heat milk in a pot, add chocolate and reduce until thicker.