French Press Breakfast Chocolate ~ this easy method makes a thick, rich, frothed hot chocolate just like the Europeans enjoy!
I’m taking a break from my daily coffee routine. I’m fixing myself a classic European breakfast chocolate. It’s incredibly rich and sophisticated thanks to the high cacao bittersweet chocolate I’m using, and incredibly thick and frothy thanks to my French press.
My oldest daughter and I have been on the quest for the secret to a thick homemade drinking chocolate for a couple of years now. If you’ve ever had drinking chocolate from one of those super fancy chocolate shops you’ll know what I’m talking about. This is the kind of hot chocolate so thick and rich that you’d swear it was made with pure heavy cream. But it’s not. With this simple technique, you can even use low fat or skim milk!
There are two keys to the puzzle. The key to the decadent chocolate flavor is that you use actual chocolate, not cocoa powder. I discovered this technique when I used my food processor to chop chocolate for truffles. I let the machine run a little longer than necessary and I ended up with a fine powder. With the chocolate ground so fine it melts easily into the hot milk—no need for a saucepan on the stove. This process also allows you to store the chocolate in a convenient jar all ready to go for your next batch.
The key to the unbelievable thickness of this hot chocolate is the frothing. The French press makes the perfect easy frother. The milk almost doubles in volume as you pump the press up and down vigorously for about a minute. You’re arm will get a good workout and you’ll get impossibly thick luxurious cocoa. Maybe that’s how the French stay so svelte.
You’ll get plenty of antioxidants from the dark chocolate, and calcium from the milk. No added sugar, whipped cream, or marshmallows necessary. This is what Europeans have been drinking for breakfast for generations. It’s truly a wonderful way to start a January morning.
Grinding 10 oz of good quality dark chocolate will yield you a nice jar of ready to use instant hot chocolate mix. I layer mine with leftover vanilla bean pods for extra flavor. If you can’t quite give up your morning coffee, add a little espresso powder to the hot milk. If you want an even more decadent chocolate drink, add more chocolate.
Love hot chocolate like I do? Check out these other recipes on the blog:
- DRINKABLE NUTELLA ~ a decadent sippable version of your favorite chocolate hazelnut spread.
- THE ULTIMATE HOT CHOCOLATE ~ the classic, stepped up a notch.
- HOMEMADE VANILLA BEAN MARSHMALLOWS ~ don’t forget the marshmallows!
tvfgi recommends: a French Press Coffee Pot
A French Press coffee pot is always good to have around. It has saved our mornings on numerous occasions. It not only makes coffee, tea, and hot chocolate, you can use it for making easy mulled or spiced cider as well. In fact you can use it to make all sorts of quick infusions.
Ingredients
- 10 oz good quality dark or bittersweet chocolate, cut in rough chunks
- leftover vanilla bean pods (optional)
- 1 cup (8 oz) milk
- 1/4 tsp espresso powder (optional)
Instructions
- Put the chocolate in the bowl of a food processor. Make sure the bowl is completely dry. Process until the chocolate is finely ground. You want a coarse granular texture. Stop if the chocolate starts to clump together and release its oil.
- Let the chocolate dry at room temperature for several hours. Then process again briefly. The chocolate will have lightened in color.
- Store the chocolate in a mason type jar with a tight fitting lid. If you are using the vanilla bean pods, layer them in as you fill the jar.
- Put 4 Tbsp of the chocolate powder in the bottom of the French press. Add in the espresso powder, if using.
- Put the milk in a quart sized Pyrex measuring cup. Microwave for 2-3 minutes, until it just comes to a boil. You can do this on the stove if you want to.
- Pour the scalding hot milk over the chocolate and put the plunger top on the pot, but don't depress it yet.
- Let the milk sit for 2 minutes.
- Then plunge vigorously for 1 minute to froth the hot chocolate. It will increase in volume. Do this on a steady surface.
- Pour into 1 large or 2 small cups and enjoy!
Don’t forget to pin this French Press Breakfast Chocolate!
49 Comments
Vicki Bensinger
November 10, 2018 at 1:39 pmSue this sounds wonderful! Who would t love this pure way of creating hot chocolate. I love it and can’t wait to try it!
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Giles Dawe
August 11, 2018 at 3:01 pmThanks. I’m wondering how thick this is? I remember in France they offered this for breakfast with a crossant or sugar bread to dip in…
Sue
August 11, 2018 at 4:23 pmIt’s not super thick since it doesn’t have any cornstarch, etc., in it. The frothing makes it seem thick, though.
Linda Chudej
October 12, 2017 at 9:37 pmOff topic a bit but what is the name of the pattern on the plate in the picture? I really love it! The cups are pretty too. You’ve really helped me with this post because I bought a French Press a few months ago but really didn’t like the coffee I made using it so now I’ll try the hot chocolate recipe!
Martha Brown
September 18, 2016 at 7:56 pmThank you for the easy & yummy recipe for your french press chocolate. I’m in love with your adorable little bird cups! Could you please tell me where you got them?
Cheers!
Sue
September 18, 2016 at 8:04 pmThose cups I think came from Cost Plus, Martha :)
Linda
February 14, 2016 at 12:20 pmLooks delicious! Do you think almond milk would produce the same result?
Sue
February 14, 2016 at 1:22 pmNot sure almond milk froths like dairy milk does but I think it’s worth a try, and it would be delicious.
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April 2, 2015 at 4:06 am[…] Sue from The View From Great Island is making hot chocolate in her french press. Her tip – she uses actual chocolate, not chocolate […]
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November 28, 2014 at 7:04 am[…] and the snow my entire life I know something about cold comforts; warm and frothy hot chocolate (here is the perfect drinking chocolate recipe), warm as can be mukluks, and a stack of good books to take my mind to somewhere a little more […]
#DRINKRECIPE - French Press Breakfast Chocolate...
September 28, 2013 at 3:43 pm[…] "I’m taking a break from my daily coffee routine. I’m fixing myself a classic European breakfast chocolate. It’s incredibly rich and sophisticated thanks to the high cacao bittersweet chocolate I’m using, and incredibly thick and frothy thanks to my French press." http://bit.ly/1azsvbX […]
Amy L
September 2, 2013 at 12:19 pmThanks for sharing! I wish the weather would turn cooler so I could make some :)
Christina
September 2, 2013 at 10:09 amI LOVE everything about this post! Simplicity, quality, flavor and even a gift idea! I adore Perugina cocoa, but it’s so hard to find in the US (at a reasonable price) so I often make cocoa with good quality chocolate, but love the idea of processing it to bits! Don’t know if you’ve ever had the super thick hot chocolate in Italian bars, but I posted a copycat recipe on my blog. Check it out, but you may want to wait until this heatwave dies off! Ugh!
city
April 14, 2013 at 6:09 amthanks for share....