From the Kitchen

French Hot Chocolate

This is the best hot chocolate you’ll ever make. You’ll toss out those little packets with the dehydrated marshmallows. You’ll forget about those cans of premium hot chocolate you can buy in bulk at Costco. You’ll make this and keep it ready to go in the fridge all winter long.

Basically, it’s a chocolate mousse mixed with hot milk. It’s as simple as that. This is one case when less is more and simple is elegant.

French Hot Chocolate
recipe from K. Kelly

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1 cup chocolate chips (your choice–milk, semisweet, bittersweet, or combination)
1 cup corn syrup (can sub with brown rice or golden syrup)
1/4 cup water
2 cups whipping cream, very cold
2 quarts milk

Heat chocolate chips, corn syrup, and water in a small saucepan.  Cook while stirring until chocolate chips have melted.  Set aside to cool.

Beat the cream in a large mixing bowl until it forms peaks.  Slowly add the chocolate sauce in a steady stream while beating.  After all the sauce has been added to the cream, beat for a few more seconds until the mousse is thick.  Place in fridge until ready to use.

To serve, heat the 2 quarts of milk until steaming.

Spoon a bit of the mousse into the bottom of cup or mug.  Add enough hot milk to fill cup.

Stir to mix.  Top with extra chocolate shavings, if desired.

Makes enough for 10-12 people, depending on size of cups or mugs

Variations:

  • Add vanilla, almond, or other extracts or syrups for flavored hot chocolate
  • Steep cinnamon, cardamom, or hot chilies in the milk and strain before adding to the mousse for a spiced hot chocolate
  • Use low-fat milk for a lighter hot chocolate

Lindsey Johnson writes the food blog, Cafe Johnsonia. She is a stay-at-home mom to three lively kids. Her favorite place to be is in the kitchen cooking and baking for her family.

16 comments

  1. Great idea for a hot chocolate lover like myself! You just inspired me to make me a cup with some leftover ganache I had, and if I make this, I’ll probably have hot chocolate every morning! ;)

  2. could you really substitute golden syrup? Corn syrup is hard to find in Australia but Golden syrup is not usually a ready substitute, as it is alot stronger, is a type of topping like a very strong honey. A cup of it would def alter the taste.

    I almost make mousse that exact way but minus a cup of anything like corn syrup. Just cream and melted Toblerone usually. I think you could make it without it Kulsum

  3. Thanks for the great comments!

    You can definitely make this ahead of time. I apologize for not adding that into the recipe. I would say it stays fresh anywhere from a week to two weeks. Make sure you use fresh cream if you are going to be making it ahead of time to prevent spoilage. Before you serve it, just give it a quick whisk or beat it for a few seconds with an electric mixer to make it fluffier again.

  4. Ok, I made it this weekend! YUM. It wasn’t as dark as I had perhaps hoped it’d be, so next time I think I might go for 70%+ dark chocolate instead of semi-sweet. Thanks for the recipe! I’ll be making it again!

    By the way, the mousse part is absolutely divine on pancakes. ;)

  5. SO, I probably won’t have this problem, but if you have some left how would you store it? Can you freeze some for later or should you just refrigerate it and use it within a certain amount of time?

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