French Hot Cocoa

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A long time ago in a galaxy far, far away I lived in Paris for fifteen months. During that period I never once met a mug of hot chocolate that resembled the recipe below, but if this cocoa is indeed as French as it claims to be, I'll always bear a shallow little grudge toward the country for not sooner revealing the secret. It's my absolute, number one favorite hot chocolate recipe as of one week ago and if you've been reading my blog for more than a few months you know that is saying a lot. I collect hot cocoa recipes with the regularity that other people collect pay checks. I found this one in the book A Christ-Centered Christmas by Emily Freeman.

The book is great, but the cocoa recipe on page 51 is better. Thanksgiving is over and it's officially Christmas time folks, so keep in mind that the Christmas spirit is not found in stores as easily as it is found in good food (and chocolatey drinks!).


French Cocoa


5 (1 ounce) squares unsweetened chocolate
1 1/2 cups sugar
2/3 cup water
4 cups heavy cream


Bring chocolate, sugar and water to a rolling boil. Boil for 3 minutes, stirring continually. Let chocolate mixture cool to room temperature. Once cooled, fold chocolate mixture into whipped cream. If chocolate mixture is too solid to fold into cream, blend 1/4 cup off whipped cream into mixture, then fold chocolate into cream. Refrigerate until use. To use: Pour 1/2 cup milk into mug. Microwave for one minute. Add three heaping tablespoons of chilled cocoa mix. Stir. You may need to warm mug for 15 seconds more. 


Bon Appetit!