Best Hot Chocolate

Our favorite hot chocolate recipe is reminiscent of the most luxurious, rich and velvety ‘chocolat chaud’ found in France. Rich and thick, but not too sweet, one sip will transport you to the cafés and salons of Paris. Make the hot chocolate in a Dutch Oven or Saucier on the stovetop, which then doubles as an elegant serving vessel on the hot chocolate bar (be sure to use the Magnetic Wooden Trivet to protect surfaces from the heat). The enameled cast iron will keep the delicious beverage warm for guests to enjoy throughout the soirée. If you’re hosting a drop-in party throughout the day, set the Dutch Oven or Saucier on a hot plate on the lowest setting to keep the hot chocolate at the perfect temperature for hours.

4 cups whole milk

2 cups heavy cream

2 tablespoons powdered sugar

2 tablespoons cocoa powder

Sea Salt

16 ounces semi-sweet or bittersweet bar chocolate, finely chopped

Bring 4 cups whole milk and 2 cups heavy cream just to a simmer in a Dutch Oven or Saucier set over medium heat. Do not let milk boil.

Meanwhile, whisk together 2 tablespoons powdered sugar, 2 tablespoons good quality cocoa powder and a pinch of sea salt (such as Fleur de Sel). When the milk mixture is at a simmer, whisk in the sugar-cocoa mixture until dissolved and smooth.

Add 16 ounces of good quality semi-sweet or bittersweet bar chocolate that has been finely chopped. Whisk until chocolate is fully melted and incorporated.

For extra frothy hot chocolate, use an immersion blender to emulsify.