Creamy homemade hot chocolate
Make a rich and creamy homemade hot chocolate using quality chocolate for a cozy and comforting moment of relaxation after a long day at work. It's perfect for warming up on winter days.
SERVING:2 mugs
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INGREDIENTS
- 350 ml milk or 250 ml milk (8.5 fl oz) + 100 ml heavy cream (3.4 fl oz)
- 1 tablespoon unsweetened cocoa powder 7 g | 0.25 oz
- 120 g dark chocolate 70% + 30 g extra added at the end (1 oz)
- dark or milk chocolate for a sweeter taste
- 1 tablespoon cornstarch 7 g | 0.25 oz
- 1 pinch fleur de sel or fine sea salt
- 1 tablespoon granulated sugar add at the end if you prefer a less intense chocolate flavor
- 1 pinch ground cinnamon optional, to taste
- 1 teaspoon vanilla extract
For the whipped cream topping
- 100 g cold heavy cream at least 30% fat
- 1 level tablespoon powdered sugar
For finishing (optional)
- cocoa powder
- marshmallows
PREPARATION
Prepare the whipped cream
- Start by preparing the whipped cream, or use store bought whipped cream if preferred. You can, of course, enjoy the hot chocolate without it.
- Whip the cold heavy cream with the powdered sugar until stiff peaks form.
- Transfer to a piping bag and keep refrigerated until ready to use.
Prepare the hot chocolate
- If using a chocolate bar, chop it into small pieces so it melts more easily.
- Dissolve the cornstarch in a small amount of milk taken from the recipe.
- In a saucepan, combine the milk and cocoa powder, then heat over medium low heat.
- Whisk continuously to prevent lumps, then add the dissolved cornstarch while whisking. The mixture should gently simmer, not boil.
- Once the mixture is smooth and begins to thicken slightly, add the chopped chocolate and stir well until fully melted.
- Add the pinch of salt, cinnamon, and vanilla extract.
- Continue whisking and let the hot chocolate thicken to your liking. It should be thick enough to coat the back of a spoon, yet still fluid. If it becomes too thick, add a little warm milk until you reach the desired consistency.
- Remove from the heat, add the remaining 30 g (1.1 oz) chocolate, and stir until completely melted.
- Pour into 2 mugs or cups and pipe whipped cream on top. Decorate with marshmallows. You can use one or the other, or both.
- Finish with a light dusting of cocoa powder and enjoy immediately. Hot chocolate is best served hot, as it thickens as it cools. You can gently reheat it over very low heat, in a double boiler, or in the microwave, taking care not to scorch it.