Proper Thick Hot Chocolate
Thick, velvety hot chocolate made with real dark chocolate and cocoa. The ultimate winter evening drink.
Real hot chocolate is nothing like the powder from a packet. It is thick, velvety and deeply chocolatey, because actual chocolate is melted into it.
Why use chocolate and cocoa?
- Chocolate gives body and a creamy taste.
- Cocoa intensifies the chocolate aroma.
- A pinch of salt balances the sweetness and lifts the flavour.
Nutrition
Per serving (≈ 250 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Chop the chocolate
Finely chop the chocolate with a knife so it melts quickly and evenly in the milk.
Cocoa paste
In a small pan, mix the cocoa, sugar, salt and three tablespoons of the milk into a smooth paste so the cocoa doesn’t form lumps.
Heat the milk
Add the rest of the milk and heat over a medium flame, stirring constantly, until just below boiling. Don’t let it boil.
Melt in the chocolate
Take off the heat, add the chocolate, wait a minute, then whisk until smooth and glossy. Pour into mugs and top with marshmallows and a pinch of cinnamon.
Cook’s tips
- 1If the milk boils, the chocolate can turn grainy.
- 2Plant milk works well too.
- 3Top with whipped cream for a treat.
- 4Whisk in a half-teaspoon of cornstarch mixed with a splash of cold milk before heating to ensure a velvety, consistent thickness that clings to the spoon.
Serving & storage: Pour into warmed mugs and serve with a side of shortbread or biscotti for dipping. Store any leftovers in the refrigerator for up to three days and reheat gently on the stovetop over low heat, whisking constantly to prevent separation.
Variations
A pinch of chilli turns it into Mexican-style hot chocolate, while orange zest or vanilla are lovely too. For extra richness, swap some of the milk for cream.
The takeaway
Twelve minutes and a few simple ingredients give you a drink to rival any café. Share it with the family on cold days.
