Chocolat Chaud is how they do hot chocolate in Paris. No powdered mix to be found here! The French Parisian-style is more of a drinking chocolate, made from milk and the finest quality bittersweet chocolate. It’s thick and creamy and rich and wonderful in every way imaginable.
Notes: Authentic Chocolat Chaud is made with whole milk, and most recipes absolutely insist “NO CREAM ALLOWED!” Realistically, for ketonians, almond or coconut milk doesn’t really do the trick when whole milk is called for in a recipe, and so I did a little math and mixed just enough cream in with my boxed coconut milk to get pretty close to the same ratio of fat as whole milk. This keeps it creamy without making it undrinkably thick.
The French also use bittersweet chocolate, which makes this drink incredibly dark and not very sweet. I recommend using 95% chocolate in this recipe. That means it’s probably not ideal for our milk chocolate loving friends. The kids might also fail to appreciate the subtle flavor balance in this mixture, so feel free to whip up a batch of powdered cocoa mix for them and then sit down to this delectable adult treat.
Using 95% chocolate also means there is a very small amount of real sugar in the mix. Our standard for chocolate has always been 70%+ dark chocolate is fine upon occasion, and while this obviously fits within that guideline, I realize not everyone is cool with it. That’s OK. Feel free to use 100% chocolate if that’s what you’d prefer. You may also substitute in very dark chocolate made with approved sweeteners if you’re opposed to “regular” extra dark, or are averse to bittersweet in taste.
One other note is that the French recipes all call for using the finest quality chocolate. Realistically, not everyone can afford Valrhona. Heck, I can’t afford Valrhona. In my opinion, it is perfectly alright to use the best quality chocolate you can afford.Print
As shown, topped with freshly whipped cream and additional dark chocolate shavings.
- 3/4 c plus 2 tbsp (7 fl oz/207 ml) unsweetened carton coconut milk (from the box, not the can)
- 2 tbsp (1 fl oz/30 ml) heavy cream
- 1 1/2 oz (43 g) 95% chocolate, very finely chopped (I used Lindt)
- Pinch sea salt
- (Optional) 1 tsp brown sweetener (I used Swerve Brown)
- freshly whipped heavy cream and chocolate shavings to garnish, if desired
- In a small saucepan, combine the coconut milk, heavy cream, and sea salt and whisk together over medium heat.
- Once the mixture just begins to steam, add the chocolate and sweetener (if using) and whisk continuously to melt.
- Continue to cook, whisking continuously, for 3 minutes total, then remove from the heat and pour into two small mugs.
- Garnish as desired and serve.
Per serving, unsweetened: 204 cal, 3.1 g protein, 19.3 g fat, 6.6 g carbs, 3.8 g fiber, 2.8 g NET carbs
Per serving, sweetened: 204 cal, 3.1 g protein, 19.3 g fat, 8.6 g carbs, 3.8 g fiber, 2 g sugar alcohol, 2.8 g NET carbs
Unsweetened almond milk may be used in place of the unsweetened coconut milk. This may increase the NET carb count by 1-2 g per serving, depending on the brand you choose.
- Serving Size: 1/2 recipe
Keywords: Parisian hot chocolate, drinking chocolate, dark chocolate, chocolat chaud