My French Press Breakfast Chocolate is a simple way to make thick, rich, frothy hot chocolate ~ just like they do in Europe. It’s the kind of drinkable chocolate that’s perfect for an afternoon pick-me-up or a decadent after-dinner treat.
French Press Breakfast Chocolate instead of coffee!
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.
hot chocolate so thick and rich that you’d swear it was made with pure heavy cream (But it’s not)
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. Those drinks are chock full of fat and calories, but with this simple French press breakfast chocolate technique, you can even use low fat or skim milk!
The secrets to thick rich French press hot chocolate
There are two keys to the puzzle:
- The first secret to getting the decadent chocolate flavor you crave is to 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 second secret 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. Your arm will get a good workout and you’ll get impossibly thick luxurious cocoa. Maybe that’s how the French stay so svelte.
healthy antioxidants from dark chocolate + calcium from milk.Â
With my French press breakfast chocolate there’s 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.
don’t forget the French Press Coffee Pot
French Press Breakfast Chocolate
Equipment
- French Press
Ingredients
- 10 oz good quality dark or bittersweet chocolate, cut in rough chunks
- leftover vanilla bean pod, optional
- 1 cup 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!
mmmmmm….just made this for the second time in 2 days! It’s so good on a cold afternoon! btw….did you change your options for leaving a comment recently?
I will never make hot chocolate without a French press again! This is SUCH a great trick!!!
Oh … yum! This sounds just fantastic! I am not normally a fan of the French press, but …
I have always loved my french press and now I love it even more! Thanks for sharing!
first, those are the prettiest bird cups on the face of the earth. i adore them. second, obviously i need a french press; it’s one of those things we’ve talked about getting, and then i just think it’ll take up too much room, and do i NEED it…well. now i need it, thanks to this. đŸ™‚
What a great idea! We need to put our French press to use…perhaps this weekend we’ll give this a try. Thanks, Sue!
Oh my goodness what a treat and so easy – thank you.
Wow. I don’t think I ever want to use store bought cocoa mix again. This sounds amazing and it’s so simple. I almost wish for cold weather to try this (not really though I love my Hawaiian climate, but when I go visit family on the mainland I will remember this recipe).
That really looks incredible. I remember going to Spain and anticipating the hot chocolate with the churros. We hit a cute but really bad spot. The hot chocolate was like pudding and really awful. I’ve always regretted not finding a place that served a better drink. I wonder if your method is what they do in France when they make hot chocolate. Oh, how I would love to have a taste…
One of my all time top foodie memories is dunking churros into thick hot chocolate. I think they thicken the chocolate with cornstarch, and I actually have a couple of other hot chocolate posts on the blog for thick hot chocolate. I can go either way, as long as the chocolate is good!
I love the French press idea. I can almost taste the velvet chocolate.
You’ll need some of this with the weather you guys have been having—stay warm!