French Sipping Chocolate
This small cup puts chocolate first. A high proportion of chopped chocolate is emulsified with milk and cream, producing a dense sipping chocolate without cocoa powder, starch or a separate sugar addition.
Non-alcoholicMake it like a pro.
3 minutes preparation and about 5 minutes heating and emulsifying.
- 01
Finely chop the chocolate and put it in a small heatproof bowl.
- 02
Warm the measured milk and cream in a small saucepan until steaming. Remove from heat before a full boil.
- 03
Pour about one-third of the dairy over the chocolate. Wait 1 minute, then stir slowly from the center until glossy.
- 04
Whisk in the remaining dairy in two additions. Return to very low heat briefly if needed, then serve the full batch in one small cup.
Tools for This Recipe
Helpful equipment for making this recipe at home.
A small saucepan for warming milk, spices, chocolate, and café bases.
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Easy swaps
- Use 2% milk at the same weight in place of whole milk; the cream still makes this a rich drink and nutrition differs.
- For a less intense cup, stir in 1–2 tablespoons hot water after emulsifying; the same batch nutrients are spread over a larger volume.
Mixpert tips
- Use a small cup: this is a concentrated chocolate portion rather than a full breakfast mug.
- Stir slowly at first to make the chocolate glossy before whisking in all the liquid.
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French Sipping Chocolate FAQs
Is French sipping chocolate thickened with starch?
This formulation is not. Its high chocolate proportion and cream produce the dense texture. Spanish thick hot chocolate on this site instead uses a measured cornstarch slurry.
Can I use chocolate chips?
Finely chopped semisweet chips can work, but some retain their shape longer because of their formulation. Use their own label for nutrition, and avoid assuming every semisweet chocolate has the same sugar content.
Can I use very dark chocolate?
Yes as a separate variation, but it will usually taste more bitter and melt differently. The base calculation uses the specified semisweet chocolate; a different cacao percentage needs its own source values.