Description
This luxurious European-style hot chocolate recipe combines rich dark chocolate, creamy milk, and a touch of cocoa for a deeply satisfying and smooth beverage. Enhanced with an optional cornstarch for thickness and topped with homemade whipped cream and chocolate shavings, it’s perfect for cold days or an indulgent treat.
Ingredients
Scale
For European-style Hot Chocolate
- 1 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 1/2 tablespoons cocoa powder (such as Dutch-process cocoa powder)
- 2 tablespoons powdered sugar to taste (see notes)
- 1 tablespoon cornstarch (optional, see notes)
- 3 oz dark chocolate (70% cocoa), chopped
- 1 oz dark chocolate (70% cocoa), shavings
- Whipped cream for serving, optional (see whipped cream ingredients below)
For Whipped Cream
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar or more, to taste (see notes)
- 1/4 teaspoon vanilla extract
Instructions
- Warm the Milk and Cream: Pour the whole milk and heavy cream into a saucepan and place over medium-low heat. Slowly warm the mixture until hot but not boiling, ensuring it heats evenly without scalding.
- Sift Dry Ingredients: While the milk warms, sift together cocoa powder, powdered sugar, and optional cornstarch through a fine sieve into a small bowl to break up any lumps and ensure a smooth texture in the hot chocolate.
- Combine and Thicken: When the milk is hot, whisk in the sifted cocoa mixture. Continue heating over medium-low, whisking constantly for about 5 minutes until the mixture thickens slightly. Be cautious not to overcook the cornstarch; it should add body without making it too thick.
- Add Dark Chocolate: Stir in the chopped dark chocolate pieces and whisk until fully melted and the hot chocolate reaches your desired smooth and creamy consistency. Taste and adjust sweetness by adding more powdered sugar if needed. Remove from heat once ready.
- Serve with Toppings: Pour the hot chocolate into two mugs. Top with a generous dollop of the prepared whipped cream and sprinkle with dark chocolate shavings for an elegant finish.
- Prepare Whipped Cream (optional): Chill the mixing bowl and whisk attachment in the freezer for at least 30 minutes. Pour the cold heavy cream into the chilled bowl and whisk on high speed until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whisk until medium peaks form. Keep chilled until serving.
Notes
- For a thicker hot chocolate, the addition of cornstarch is optional but recommended; avoid overcooking to prevent excessive thickness.
- Adjust the sweetness by varying the powdered sugar to your preference, both in the hot chocolate and whipped cream.
- Chilling the bowl and whisk before whipping cream ensures the best volume and texture for the whipped cream.
- Use high-quality dark chocolate with at least 70% cocoa for the richest flavor.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 310
- Sugar: 18g
- Sodium: 40mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
