French Press Breakfast Chocolate in white cups
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3.12 from 289 votes

French Press Breakfast Chocolate

French Press Breakfast Chocolate ~ this easy method makes a thick, rich, frothed hot chocolate just like the Europeans enjoy!  
Course: beverage, Breakfast
Cuisine: American
Servings: 1 cup


  • 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


  • 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!