Le Grand Chocolat Chaud Recipe

Warm milk and cream

In a small saucepan set over medium-low heat, combine 2 cups whole milk and 1/4 cup heavy cream. Warm gently until steam appears and small bubbles form at the edge — do not boil (about 4–6 minutes). Stir occasionally to prevent a skin from forming.

Incorporate dry ingredients

Whisk in 1 tablespoon unsweetened cocoa powder, 1 teaspoon granulated sugar, and a pinch of fine sea salt until fully dissolved and smooth in the warmed milk mixture.

Melt chocolate

Reduce heat to low. Add 3 oz finely chopped bittersweet chocolate to the saucepan and whisk constantly until the chocolate is completely melted and the mixture is glossy and homogeneous (about 2–3 minutes). Remove from heat.

Finish base

Stir in 1/4 teaspoon vanilla extract. Taste and adjust sweetness if desired by adding up to 1/2 teaspoon more sugar. Keep the hot chocolate warm while you prepare the whipped cream.

Make whipped cream

In a chilled mixing bowl, combine 1/2 cup heavy cream, 1 teaspoon powdered sugar, and 1/8 teaspoon vanilla extract. Whip with a hand mixer or whisk until soft peaks form (cream should hold shape but remain soft).

Prepare garnish

Grate a little dark chocolate or measure 1 teaspoon cocoa powder for dusting. If using, prepare an orange twist by removing a thin strip of orange zest, avoiding the pith.

Pour 1 ounce Grand Marnier into a warmed mug.

Ladle the hot chocolate over the Grand Marnier, filling the mug but leaving room for whipped cream (about 8–10 oz finished beverage). Stir gently to integrate the liqueur.

Top the drink with a generous dollop (about 2–3 tablespoons) of freshly whipped cream.

Sprinkle grated dark chocolate or dust with cocoa powder over the whipped cream and garnish with the orange twist, resting it on the rim or lightly expressing oils over the surface.

Serve immediately with a small spoon. Caution the drink is hot and contains alcohol.