A luxurious hot chocolate inspired by French ‘chocolat chaud’: rich, smooth, and not too sweet. Perfect for cosy evenings or festive gatherings.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 1 litre full-cream milk
- 450ml double thick cream
- 2 tablespoons icing sugar
- 2 tablespoons unsweetened cocoa powder, good quality
- 1 pinch sea salt, e.g. Fleur de Sel
- 450g semi-sweet or bittersweet chocolate bar, finely chopped
-
Method
-
1In a Le Creuset Cast Iron Holly Saucier, gently bring the milk and cream to a simmer over medium heat - do not allow to boil.
-
2In a small bowl, whisk together the icing sugar, cocoa powder, and a pinch of sea salt. Add this mixture to the simmering milk and cream and whisk until smooth and dissolved.
-
3Add the finely chopped chocolate and whisk until fully melted and incorporated into a thick, velvety hot chocolate.
-
4For extra froth, briefly blend with an immersion blender.
-
5Pour into Le Creuset Stoneware Holly Mugs and finish with whipped cream and sprinkles, if desired.
Tools for perfection
More of our favorite recipes
Find everything from classic dishes, beautiful cakes and exotic specialities.
