There’s something about sipping hot chocolate in Paris that makes time slow down. Maybe it’s the way the cup feels warm against your hands, or how the rich aroma of dark chocolate fills the air like a quiet promise. This Paris Hot Chocolate inspired by the legendary Chocolat Chaud from Angelina Café isn’t your average cocoa. It’s thick, silky, unapologetically indulgent, and somehow, a little romantic.
If you’ve ever dreamed of cozying up in a Parisian café as the city hums outside, this is your moment. The best part? You don’t need a plane ticket just good chocolate, cream, and ten minutes.
Ingredients
- 2 cups whole milk
- ½ cup heavy cream
- 6 oz (170 g) dark chocolate (60–70% cocoa), chopped
- 1 tablespoon sugar (optional, adjust to taste)
- ¼ teaspoon vanilla extract
- ½ teaspoon espresso powder (optional, enhances depth)
- Whipped cream, for topping
- Cocoa powder, for dusting
Optional Add-ons:
- Pinch of sea salt (for a deeper chocolate note)
- Dash of cinnamon or chili (for a subtle warmth)
- Splash of espresso (for a Paris-meets-Milan vibe)
Instructions
- Heat the base.
In a small saucepan, combine milk and heavy cream over medium heat. Stir occasionally until the mixture begins to steam—but don’t let it boil. - Add the chocolate.
Stir in the chopped dark chocolate. Let it melt slowly, whisking continuously until the mixture becomes smooth and glossy. - Sweeten and balance.
Taste the chocolate mixture. Add sugar if you like it sweeter, and whisk in espresso powder for that deep café aroma. - Finish with vanilla.
Remove from heat, then stir in vanilla extract. The mixture should be thick enough to coat the back of a spoon—almost like melted truffles. - Serve the Parisian way.
Pour into mugs, top generously with whipped cream, and dust lightly with cocoa powder. Sip slowly. Maybe close your eyes. It’s Paris in a cup.
Tips & Tricks for the Perfect Paris Hot Chocolate
- Choose quality chocolate.
The higher the cocoa percentage (60–70%), the richer the flavor. Brands like Valrhona, Lindt, or Ghirardelli work beautifully. - Control the thickness.
For a lighter drink, add ¼ cup extra milk. For the ultra-thick Angelina-style texture, simmer for an extra 1–2 minutes, stirring constantly. - Avoid overheating.
Chocolate can seize if overheated. Keep the flame medium-low and whisk patiently until silky. - Texture test:
Dip a spoon—if the chocolate coats it evenly and slowly drips, you’ve nailed it.
Substitutions & Variations
- Vegan Paris Hot Chocolate:
Replace milk and cream with oat milk and coconut cream. Use vegan dark chocolate (70%+ cocoa). - Mocha Version:
Add a shot of espresso before serving for a French-Italian fusion. - Spiced Winter Twist:
Stir in a pinch of cinnamon, nutmeg, or even cayenne for a cozy kick. - Kids’ Version:
Use semi-sweet chocolate and skip the espresso powder for a smoother, gentler flavor.
Frequently Asked Questions
Can I reheat Paris Hot Chocolate?
Yes, gently reheat it on the stovetop over low heat while whisking. Avoid microwaving—it can cause the chocolate to separate.
How long does it last?
Store in an airtight container in the fridge for up to 3 days. Reheat before serving.
Can I make it ahead for guests?
Absolutely! Prepare it a few hours in advance, store it covered, and reheat just before serving. Whipped cream should be added fresh.
What’s the best chocolate to use?
Opt for high-quality dark chocolate with 60–70% cocoa. The purer the chocolate, the more Parisian the flavor.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 25 g |
| Sugar | 18 g |
| Protein | 6 g |
Values are approximate and depend on ingredients used.
Sip Your Way to Paris
Paris Hot Chocolate isn’t just a drink it’s a moment. Thick, velvety, and unapologetically rich, it invites you to slow down and savor something real. Maybe you’ll think of the clinking cups in a quiet café off Rue de Rivoli… or maybe you’ll just be grateful for the warmth in your hands and the chocolate on your tongue.
Either way, you’ve just brought a little piece of Paris home.
Tried this recipe?
Leave a comment below and tell me if it transported you straight to Paris
Paris Hot Chocolate
Ingredients
- 2 cups whole milk
- ½ cup heavy cream
- 6 oz (170 g) dark chocolate (60–70% cocoa), chopped
- 1 tbsp sugar (optional, adjust to taste)
- ¼ tsp vanilla extract
- ½ tsp espresso powder (optional, enhances depth)
- Whipped cream, for topping
- Cocoa powder, for dusting
Optional Add-ons:
- Pinch of sea salt (for a deeper chocolate note)
- Dash of cinnamon or chili (for a subtle warmth)
- Splash of espresso (for a Paris-meets-Milan vibe)
Instructions
- Heat the base. In a small saucepan, combine milk and heavy cream over medium heat. Stir occasionally until the mixture begins to steam—but don’t let it boil.
- Add the chocolate. Stir in the chopped dark chocolate. Let it melt slowly, whisking continuously until the mixture becomes smooth and glossy.
- Sweeten and balance. Taste the chocolate mixture. Add sugar if you like it sweeter, and whisk in espresso powder for that deep café aroma.
- Finish with vanilla. Remove from heat, then stir in vanilla extract. The mixture should be thick enough to coat the back of a spoon—almost like melted truffles.
- Serve the Parisian way. Pour into mugs, top generously with whipped cream, and dust lightly with cocoa powder. Sip slowly. Maybe close your eyes. It’s Paris in a cup.