This hot chocolate is good. Like… fantastically, phenomenally, earth-shatteringly GOOD. Most hot chocolate recipes call for cocoa powder, which usually leaves a gritty puddle in the bottom of your mug. This hot chocolate uses semi-sweet chocolate squares and heavy cream to create a cloud of fluffy chocolate mousse… which then gets melted into hot milk. It’s velvety, creamy, and frothy. It’s heavenly! We still have a lot of winter to get through. For the love of god, put down the Swiss Miss and just make this recipe.
- 5 squares Baker’s semi sweet chocolate
- 1 cup water
- 1 1/2 cup sugar
- 1 tsp salt
- 1 tsp real vanilla extract
- 2 cups heavy cream
Grate the chocolate. Add to the water and melt over medium heat. When melted, add the sugar and salt. Cook for four minutes. Add the vanilla and cool to room temperature. Whip cream. Fold (not mix) with chocolate mixture. Store in refrigerator. To serve, add a super generous dollop to milk and heat slowly. Note: 3-5 Tbsp constitutes a “dollop.” :)
What are some of your hot chocolate recommendations?
P.S. Thank you to my sweet mom who let me borrow this recipe.