Description
This European-style hot chocolate recipe delivers a rich, velvety, and intensely chocolatey drink perfect for cozy evenings. Made with a mix of whole milk, heavy cream, high-quality dark chocolate, and thickened slightly with cornstarch for a luxurious texture, it mimics the decadent hot chocolates found in European cafés. Topped with homemade whipped cream and chocolate shavings, this indulgent beverage is sure to satisfy any chocolate lover’s cravings.
Ingredients
Scale
For European-style Hot Chocolate
- 1 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 1/2 tablespoons Dutch-process cocoa powder
- 2 tablespoons powdered sugar (to taste)
- 1 tablespoon cornstarch (optional)
- 3 oz dark chocolate (70% cocoa), chopped
- 1 oz dark chocolate (70% cocoa), shavings
- Whipped cream for serving (optional)
For Whipped Cream
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar (or more, to taste)
- 1/4 teaspoon vanilla extract
Instructions
- Warm the milk and cream: Pour the whole milk and heavy cream into a saucepan and heat over medium-low heat. Slowly warm the liquid until it is hot but not boiling, ensuring you stir occasionally to prevent scorching.
- Prepare the cocoa mixture: While the milk heats, sift together the cocoa powder, powdered sugar, and optional cornstarch into a small bowl to remove lumps and create a smooth mixture.
- Combine cocoa mixture into milk: Once the milk is hot, whisk in the cocoa powder mixture continuously. Keep whisking and heating the mixture for about 5 minutes until it thickens slightly due to the cornstarch. Avoid overcooking to maintain the perfect texture.
- Add chopped chocolate: Stir in the chopped dark chocolate and whisk until fully melted and the hot chocolate achieves your desired consistency. Taste and adjust sweetness by adding more powdered sugar if preferred.
- Serve hot chocolate: Remove the saucepan from heat and pour the hot chocolate evenly into two mugs.
- Add whipped cream and chocolate shavings: Top each mug with a generous dollop of homemade whipped cream and sprinkle with chocolate shavings for an elegant finish.
- Make whipped cream (optional): For the whipped cream, chill the mixing bowl and whisk attachment in the freezer for at least 30 minutes. Then pour chilled heavy cream into the bowl and whisk on high speed until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whisk until soft peaks form. Store in refrigerator until ready to serve.
Notes
- The optional cornstarch adds body to the hot chocolate and creates a thicker texture, but do not cook it too long or it will become overly thick.
- Adjust the amount of powdered sugar to suit your preferred sweetness level.
- Chilling the mixing bowl and whisk before making whipped cream helps it whip faster and achieve better volume.
- You can substitute 70% cocoa dark chocolate with other dark chocolates, but higher cocoa content will result in a richer taste.
- This recipe serves 2 people.
Nutrition
- Serving Size: 1 cup (approx. 245 ml)
- Calories: 310
- Sugar: 18g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
