Ultimate Rich Hot Chocolate
European Style
Luxurious
Thick & Creamy
A wonderfully rich and decadent hot chocolate, thick with high-quality dark and milk chocolate, perfect for warming up.
Ingredients – Base & Spice
- Full fat milk – 1750 gm
- Heavy Cream (or Double Cream) – 250 gm
- Vanilla Pod – 1/2 (split and scraped)
- Cinnamon Powder – 1 gm
Ingredients – Chocolate
- Milk Chocolate (40% Cocoa) – 300 gm (finely chopped or discs)
- Dark Chocolate (64% or 70% Cocoa) – 600 gm (finely chopped or discs)
Yield: Approx. 8-10 generous cups. This recipe makes a large batch.
Equipment & Timing
- Large Saucepan or Pot
- Whisk or Silicone Spatula
- Fine Mesh Sieve (optional)
Preparation Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Best Served: Immediately
Method
- Infuse the Cream Base: In a large saucepan, combine the full fat milk and heavy cream. Add the vanilla pod (seeds and pod) and the cinnamon powder.
- Heat Gently: Place the saucepan over medium heat. Stir occasionally and heat until steaming and just barely simmering around the edges—do not boil. Remove from heat.
- Melt the Chocolate: Remove and discard the vanilla pod. Gradually add the chopped Milk Chocolate (300 gm) and Dark Chocolate (600 gm) to the hot liquid.
- Whisk and Dissolve: Let the chocolate sit for 30 seconds, then begin whisking gently until all the chocolate is completely dissolved and the mixture is smooth, glossy, and thick.
- Final Heat & Serve: Return the saucepan to very low heat for 1-2 minutes, stirring, to ensure it reaches the ideal serving temperature. Pour into mugs and serve immediately.
Pro Tips
- Using high-quality chocolate makes a significant difference in flavor and texture.
- For an even smoother result, strain the hot chocolate through a fine-mesh sieve before serving.
- The thickness comes naturally from the high ratio of chocolate; no starches are needed.
- Garnish with whipped cream, marshmallows, or a sprinkle of cocoa powder or chili flakes.
