How to Make Chocolat Chaud à l'Ancienne (Traditional French Hot Chocolate)

 

--- published by foodie Parmod.

Introduction

There’s nothing quite like a steaming cup of chocolat chaud à l'ancienne on a chilly day. This traditional French hot chocolate is a world apart from the powdered sachets many of us are used to. It's thick, luxurious, and deeply chocolatey — a true treat for chocolate lovers.

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What is Chocolat Chaud à l'Ancienne?

Chocolat chaud à l'ancienne translates to “old-fashioned hot chocolate”. Unlike standard hot cocoa, this version is made with real dark chocolate melted into warm milk and thickened slightly with cream. The result is a rich, velvety drink similar in texture to a chocolate sauce — decadent and comforting.

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Ingredients

(Serves 2 generously)

200g good-quality dark chocolate (70% cocoa solids or higher)

500ml whole milk

100ml double cream

1 tbsp caster sugar (optional, to taste)

½ tsp vanilla extract (optional)

Pinch of sea salt

Optional toppings:

Whipped cream

Shaved chocolate or cocoa powder

Cinnamon or nutmeg

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Method

1. Chop the chocolate

Finely chop the dark chocolate and set aside. The finer it’s chopped, the quicker and smoother it will melt.

2. Heat the milk and cream

In a medium saucepan, combine the milk and double cream. Warm gently over medium heat until it’s steaming but not boiling. Stir occasionally to prevent scorching.

3. Add the chocolate

Lower the heat and add the chopped chocolate. Stir constantly with a whisk until fully melted and smooth. This will take about 2–3 minutes.

4. Flavour and thicken

Add a pinch of salt, and if desired, stir in the vanilla extract and a little sugar to taste. Continue to whisk gently for another 2–3 minutes to thicken slightly — it should coat the back of a spoon when ready.

5. Serve

Pour the hot chocolate into mugs or heatproof glasses. Top with whipped cream, a dusting of cocoa, or a sprinkle of cinnamon for extra indulgence.

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Tips for Perfect Chocolat Chaud

Use high-quality chocolate: The flavour of your hot chocolate depends on it. Look for bars with 70% cocoa solids for a rich, not-too-sweet taste.

Don’t boil the milk: Keep it hot but not bubbling to avoid splitting or scalding the dairy.

Adjust sweetness: Traditional chocolat chaud isn’t overly sweet. Start with no sugar, then add to taste.

Use whole milk and cream: For true French richness, avoid skimmed milk.

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Variations

Spiced: Add a pinch of ground cinnamon, nutmeg, or even a dash of chilli powder for a warming kick.

Orange: Stir in a little orange zest or a splash of orange liqueur like Grand Marnier.

Boozy: Add a splash of dark rum, brandy, or Baileys for an adult twist.

Vegan version: Use dairy-free chocolate, oat or almond milk, and coconut cream.

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Serving Suggestions

Serve with buttery croissants, madeleines, or French toast (pain perdu) for a luxurious breakfast.

Pair with a slice of gâteau au chocolat or a handful of sablés for a café-style dessert.

Pour into a small espresso cup and serve as a petite yet powerful treat.

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Storage Advice

While it’s best fresh, leftover chocolat chaud can be stored in the fridge for up to 2 days. Reheat gently in a pan over low heat, whisking to restore its velvety texture.

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Frequently Asked Questions

Can I make this with milk chocolate?

Yes, but reduce or omit the sugar, as milk chocolate is naturally sweeter. The drink will also be less rich.

Is it supposed to be thick like pudding?

It should be thicker than regular hot chocolate, but not quite as thick as a pudding. Think velvety and smooth.

Can I make it in advance?

Absolutely! Store in a sealed container and gently reheat when ready to serve.

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Conclusion

Making chocolat chaud à l’ancienne at home is an easy yet luxurious way to elevate your hot chocolate experience. With just a few ingredients and ten minutes, you can enjoy a café-style French drink that feels like a warm hug in a mug.

Whether you’re cuddled up on a rainy afternoon or hosting a dinner party, this rich, authentic French hot chocolate is sure to impress.

--- write ✍️ by foodie Parmod.