The Best Hot Chocolate
This homemade hot chocolate is smooth and deeply chocolatey, with a silky texture that feels extra comforting and indulgent.
Yield: 2 large cups
Prep time: 5 minutes
Cook time: 8 minutes
Ingredients
Hot Chocolate
300 g whole milk (1 ¼ cups)
100 g heavy cream (about ⅓ cup + 1 tbsp)
120 g dark chocolate, 70% cocoa (4.2 oz)
8 g unsweetened cocoa powder (about 1 tbsp)
12–25 g granulated sugar (1–2 tbsp)
1 pinch of sea salt
Homemade Whipped Cream
100 g heavy cream, very cold (about ⅓ cup + 1 tbsp)
10 g powdered sugar (about 1 tbsp)
½ tsp vanilla extract
Equipment
Kitchen scale
Small saucepan
Whisk
Mixing bowl
Silicone spatula
2 large mugs
Instructions
1. Make the Whipped Cream
Pour the cold heavy cream into a mixing bowl.
Add the powdered sugar and vanilla extract.
Whip on medium speed until the cream thickens and forms soft to medium peaks. Be careful not to overwhip it, or it may become grainy.
Keep refrigerated while you prepare the hot chocolate.
2. Make the Hot Chocolate
Finely chop the dark chocolate or use chocolate chips.
In a saucepan, gently heat the milk and cream over medium heat (do not boil).
Add the cocoa powder and sugar. Whisk well to fully dissolve the cocoa powder.
Add the chopped chocolate in 2 to 3 additions, gently stirring with a whisk or spatula after each addition. Wait until the chocolate is almost completely melted before adding the next portion.
Continue heating on low for 2 to 3 minutes, stirring regularly.
The hot chocolate will gradually become slightly thicker, glossier, and more velvety.
Add a pinch of salt or sea salt to enhance the chocolate flavor.
Pour the hot chocolate into the mugs. Top generously with the homemade whipped cream and, if desired, mini marshmallows and cocoa powder.
Serve immediately.
Mathilde's Tips
Use good-quality chocolate.
Since chocolate is the main flavor in this recipe, use a good-quality baking chocolate or couverture chocolate between 55% and 70% cocoa.
Adjust the sugar to your chocolate.
A 55% chocolate will usually need less added sugar, while a 70% dark chocolate may benefit from a little more.
Do not boil the mixture.
High heat can affect the texture and make the chocolate taste less smooth and balanced.
Finely chop the chocolate.
Large chunks take longer to melt.
Storage
Store leftover hot chocolate in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a saucepan over low heat, whisking until smooth.
Avoid reheating the entire batch multiple times. Reheat only the amount you plan to drink.