Chocolat Chaud (Hot Cocoa)- the Parisian Way


Theo, my child came inside this afternoon and opened all the cabinets in search of a hot cocoa mix. There was not one. So he asked if I knew where it would be.. of course no where. he looked so disappointed that i decided to make some from scratch. It is really not that hard. In fact there is nothing easier than hot cocoa. All yu need is good quality chocolate and milk.

Yes, unlike the urban belief, hot cocoa is not made with cream or half and half, the thickness comes from the chocolate. In fact if you do not believe me, let the hot cocoa cool a bit and you will see that it will become very thick almost as thick as a chocolate fudge or syrup. Yum!!!!

I topped the top of the hot cocoa with whipped cream, but you would need to.

Ingredients for 4 small cups:

  • 2 cups of whole milk
  • 130 gr. of 5 oz of chocolate chips ( bittersweet with 60% cocoa minimum)
  • 1/4 cup of heavy cream
  1. Place the milk into  a cup and warm it up in the microwave for 2 minutes.
  2. Pour the hot milk over the chocolate chips. stir and pour it into a small saucepan.
  3. Bring the mixture to boil. When the mixture has boiled, turn off the heat.
  4. Beat the cream into hard peaks. Pour the chocolate into  4 teacups ( this is so rich, that you will not need to have more).
  5. Spoon a dollop of whipped cream over the hot chocolate.
  6. Sprinkle a few chocolate beads over the whipped cream and without much , enjoy this yummy delightful brew.

Even better with macarons;-)

Bon Appetit and Happy Coioking!!!

Tropical Oatmeal Breakfast


School has been over for about a week for me, and I will tell you: I am liking it😉 It is nice to wake up a bit late, not being on any type of schedule and do whatever I want to do. This week has been all about recharging and resting. For many people, recharging may mean different things, but for me this means going to the gym, cook, read, and hang out in my backyard. And this is exactly what I have been doing. I know.. I have not been much productive, but we have to recharge sometimes, right???

Well among the things I have been doing, one has been of course playing in my kitchen. This week, I have been playing with my breakfast. I wanted to add variety to this boring oatmeal i am trying to eat so today I will share with you my Tropical Oatmeal.


Ingredients for 2-3 :

  • 1 fresh mango sliced and cubed.
  • 1 fresh coconut or about 1/3 cup of coconut flakes toasted
  • 1 cup of oatmeal
  • 1 cup of coconut milk,
  • 1 cup of regular milk ( I used Fat free Lactaid)
  • 1 tsp of Pure Madagascar Vanilla Extract
  • 2 tbsp of Muscovado Brown Sugar ( Raw Brown Sugar from the Mauritian Islands- to be found in special grocery stores)
  1. Turn the oven to 475.
  2. Place the diced mango into a bowl and sprinkle 1 tbsp of the Muscovado brown sugar. Stir to coat the mango with the sugar.
  3. Empty those diced mangos onto a deep flexipat that you would have placed on a perforated sheet. Set 1
  4. If you are using some fresh coconut, shave some coconut ( about 1/3 cup or even less) with a potato peeler and lay it on the flexipat as 2
  5. Cook both in the oven for 5 4
  6. Meanwhile prepare the cooked oatmeal. Place the oatmeal, the coconut milk and the milk into a medium-sized bowl and cook the oatmeal for 3 minutes in the microwave. Watch that the milk does not boil over. It will start rising at about 2 1/2 minutes.
  7. Stir and set aside to let the oatmeal expand and cool. I don’t like when it is too hot…
  8. Add the vanilla, and 1 tsp of brown sugar and stir.
  9. Divide the oatmeal equally in 2 or 3 portions in individual bowls. Then add the cooked mangos, and the toasted coconut to each bowl.
  10. Sprinkle some Muscovado Brown sugar over the fruits, and you may even want to grate more fresh 5
  11. Eat up;-)

Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Thank you ;-)