This winter, you can’t go wrong with Hot Chocolate as a treat or beverage. With the right hot chocolate recipe, every sip should be filled with rich, chocolatey goodness!
About Hot Chocolate
When the weather turns cold, there is nothing more delightful than wrapping your hands around a bowl of hot chocolate. Any time of the day!
For something to really uplift my mood, I make this homemade hot cocoa recipe. There is always a block of chocolate in the kitchen for whatever occasion arises – regardless of the weather.
Here’s how you can make a delicious, satisfying mug of chocolate drink! Simply follow these steps:
- Melt the chocolate.
- Add the melted chocolate to hot milk (not boiling).
- Stir and enjoy!
Which Chocolate To Use?
- Type of Chocolate: Because of its creaminess and depth of flavor, couverture chocolate is my preferred chocolate. As an alternative to cocoa butter, you can use compound chocolate containing vegetable oil additives. It is also possible to use compound chocolate on top of couverture chocolate.
- Percentage of Cacao: Different kinds of chocolate have different cacao percentages, ranging from more bitter/sweet to less. Chocolate confections are bitter when they contain a higher percentage of cacao. You can use semi-sweet or bittersweet chocolate, milk chocolate, or even dark chocolate.
- Chocolate Chips: Chocolate chips or callets work just as well as chocolate bars to make hot cocoa!
Ingredients
- 6 to 7 tablespoons chopped semi-sweet chocolate (or grated) – 50 grams, at room temperature
- 2 cups whole milk
- 2 tablespoons raw sugar or white sugar, add as required
- 1 teaspoon vanilla extract or ¼ to ½ teaspoon vanilla essence
- 2 to 4 tablespoons whipped cream or whipping cream or heavy cream, add as required – optional
How to Make Hot Chocolate
1. First, chop 50 grams (1.76 ounces) of semi-sweet chocolate or other chocolate of choice. You will need 6 to 7 tablespoons of chopped chocolate (at room temperature).
2. Add the chopped chocolate to a small mixing bowl. Set aside
3. Now add 2 cups of full-fat milk or whole milk in a saucepan.
4. Add 2 tablespoons unrefined raw sugar, white granulate sugar, or maple syrup. Depending on the type of chocolate you use and how sweet it is, you can add less or more sugar.
5. Turn the heat to medium-low and begin to heat the milk. Stir frequently, so that the sugar gets dissolved.
6. As soon as the milk reaches a low simmer or gentle boil, turn off the heat and remove the pan from the stove.
Place the pan on the countertop. You do not want the milk to heavily boil or scorch on the bottom.
Melt Chocolate
7. Then add 2 to 3 tablespoons of the hot milk to the bowl containing chopped chocolate.
8. Whisk well to melt the chocolate.
9. It should be completely smooth, like in the picture below. If the melted chocolate mixture looks grainy it means that the milk was very hot.
Make Hot Chocolate
10. Now pour this melted chocolate into the hot milk in the saucepan. Note that the saucepan is kept on the countertop and not on the burner.
11. Mix very well with the whisk.
12. Add 1 teaspoon vanilla extract. Stir and mix again.
13. Pour hot chocolate in mugs or cups.
14. If you like, top each mug with 1 to 2 tablespoons of whipped cream (or whipping cream) or heavy cream.
If you have pre-made or canned whipped cream, use it or simply add either heavy or whipping cream.
Tip: Make sure the whipped cream is at room temperature and not cold before you use it. Adding chilled cream to hot chocolate will make it lukewarm quickly.
15. Sprinkle some cocoa powder, chocolate shavings or gratings on top. You can also top with 1 to 2 vegetarian marshmallows or chocolate sauce or caramel sauce or chocolate sprinkles.
16. Serve Hot Chocolate immediately while hot or warm.
