Best Chocolat à Lancienne Hot Chocolate Recipes

PARISIAN HOT CHOCOLATE (LE CHOCOLATE CHAUD)

Parisian Hot Chocolate (Le Chocolate Chaud) image

Parisian hot chocolate is luxuriously thick, smooth, creamy and flavorful. It's like drinking hot molten chocolate and simply no other hot chocolate can compare!

Provided by Kimberly Killebrew

Time 10m

Number Of Ingredients 5

Ingredients

2 cups whole milk
6 ounces top quality dark or bittersweet chocolate (at least 70%)) (, chopped finely)
1-2 tablespoons brown sugar ((optional and according to taste))
tiny pinch of sea salt
whipped cream for serving ((optional))

Steps:

In a medium saucepan, heat the milk until it's hot and bubbles appear. Add salt and the finely chopped dark chocolate and whisk until dissolved and smooth. Bring the hot chocolate to a very low simmer, whisking continuously, and simmer for about 3 minutes (this will thicken it). Stir in the brown sugar if desired and whisk until smooth. Pour into cups and serve with a dollop of whipped cream if desired.
Note: For an even thicker result, make the hot chocolate ahead of time, let it cool and then reheat when ready to serve.

Nutrition Facts : ServingSize 0.5 cup, Calories 320 kcal, Carbohydrate 22 g, Protein 6 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 14 mg, Sodium 56 mg, Fiber 3 g, Sugar 16 g

OLD-FASHIONED HOT CHOCOLATE

Old-Fashioned Hot Chocolate image

I "lifted" this recipe for Le Chocolat Chaud a l'Ancienne from an old chocolate blog and it's intro reads: For a short period, Starbucks offered a premium hot chocolate beverage called Chantico. It was the best hot chocolate drink that could be bought: it was an intense rich chocolate beverage, coming in a tiny cup and enough to fill you up. Sadly, not enough people bought it and it was discontinued. But I've found a good recipe on this site and adapted it a little bit for my tastes, and let me tell you, the result is amazing. If you decide to make this on a cold wintry December night, just don't try to drink too much - it's very rich!

Provided by Annacia

Categories Beverages

Time 19m

Yield 4 small servings

Number Of Ingredients 12

Ingredients

1 1/2 cups whole milk
2 1/4 teaspoons cornstarch
1 pinch salt
1 teaspoon vanilla
1 pinch chili powder or 1 pinch cayenne, for mystery
4 tablespoons skim milk
4 semi-sweet chocolate baking squares, grated or 9 tablespoons dark cocoa
3 tablespoons unsalted butter
sugar, to taste
1 -2 teaspoon of a sweet liqueur, adding it with the vanilla (such as dark rum or Grand Marnier) (optional)
2 tablespoons ginger syrup (optional)
unsweetened whipped cream (optional) or lightly sweetened whipped cream, as a garnish (optional)

Steps:

IF USING CHOCOLATE:.
Grate chocolate (manually or in food processor fitted with steel blades). Add in corn starch, sugar, and salt.
IF USING COCOA:.
Mix solid ingredients, butter, and a little warmed milk to make a smooth paste; add remaining milk.
In a one-quart, heavy-bottomed, non-aluminum saucepan, heat milk over medium low heat, stirring often with small whisk, until it is steaming hot. Carefully add chocolate mixture.
Continue cooking mixture, stirring almost constantly with whisk and scraping bottom and sides of pot with heat resistant spatula frequently. Mixture will steam for several (15-20) minutes before coming to a boil, and will thicken slightly.
When mixture boils, continue cooking and stirring for only 30 to 45 seconds.
Remove from heat; whisk in vanilla, sugar (as much as you want) and any optional ingredients.
TO SERVE:.
Divide among small 4 cups or mugs, and mix 1 tablespoon of skim milk in each mug to achieve desired consistency; you may need to warm in microwave once skim is added.