Real Deal Hot Chocolate Recipe
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When made right, hot chocolate is one of the most satisfying drinks out there. So get some good-quality chocolate and make the real deal—you’ll thank us.
What to buy: For this recipe, use high-end chocolate, such as the 41 percent milk chocolate from Chocolates El Rey.
INGREDIENTS
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 5 ounces good-quality milk chocolate, coarsely chopped
INSTRUCTIONS
- Combine milk and cream in a small saucepan over medium heat and cook until simmering, about 4 minutes.
- Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Serve immediately.
rdizzle, we never kept it in a thermos carafe, but did let it sit out in a saucepan off heat in the test kitchen for at least 20 minutes in the past. It definitely needed a stir before serving, but was still drinkable and delicious. Couldn't you give the thermos a shake?
Amy Wisniewski, CHOW
do you think that this would keep in a thermos carafe for 30 min to an hour before serving? I am thinking about serving it at a meeting...my fear is that it will separate.
Best hot chocolate recipe I've come across has to be the "Chocolat Chaud" out of Jeffrey Steingartens book "It Must've Been Something I Ate". It uses whole milk, superfine sugar, and both chocolate (I use 70% scharffen berger) and cocoa (it recommends valrhona (dp), but I still haven't ordered it and use Droste instead). Blend it like the recipe says to get it nice and frothy - no whip cream necessary. It is the smoothest, silkiest, (and rich, soooo rich)...google the recipe - I know it's out there. :)
I just tried this and thought it was delicious! It made the perfect amount for me and my husband. Any more and it would have been too much. Of course, I drank it over an amount of time while pouring over cookbooks, so it was just right. I must admit all I had was a bag of store-brand semi-sweet chocolate chips, but it still turned out wonderful. I did add a tiny bit of vanilla and cinnamon, too. Thanks for posting this, Aida!
I use Callebaut dark (about 60%), 2oz to a cup of whole milk, and use a small quantity of white chocolate to get rid of the bitter edge. Topped with a bit of whipped cream.
I agree with Ruth; I made it with Ghirardelli dark - 60% - only I double the cream and milk, but not the chocolate (use a 5.25 oz bag), to avoid the thickness that Soup experienced. My husband thinks that it is a little bitter, so I put a teaspoon of Splenda in his, and he likes it.
Also, this recipe is great to mix half and half with strong black coffee for an indulgent caffe.
Whoa, made what Ruth recommended with Semi-sweet Sharffenberger 62%-and 4-5 sips was enough for me! Super rich and decadant. Could double as a sauce for vanilla ice cream! :)
Why do you use milk chocolate when you're going to be adding milk? I make my hot chocolate from dark chocolate, which makes it much less cloying. I've found a good quality dark chocolate in the upper-50 to mid-60 percent range to be the best choice (although if you like more of a bitter edge, you can certainly use a higher percentage chocolate).