Description
Indulge in a rich and creamy European-style hot chocolate made with whole milk, heavy cream, Dutch-process cocoa powder, and luscious dark chocolate. This recipe includes an optional silky whipped cream topping that elevates your cozy drink experience to a café-quality treat, perfect for chilly days or elegant dessert moments.
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)
- 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
- Heat the Milk and Cream: Pour the whole milk and heavy cream into a saucepan and place it over medium-low heat. Slowly warm the mixture until it is hot but not boiling.
- Prepare Cocoa Mixture: While the milk warms, sift the cocoa powder, powdered sugar, and optional cornstarch through a sieve into a small bowl to remove any lumps and create a smooth mixture.
- Incorporate Cocoa Mix: Once the milk is hot, whisk in the sifted cocoa mixture. Continue heating and whisking constantly until the mixture starts to thicken, approximately 5 minutes. The cornstarch adds body, so avoid overcooking to prevent excessive thickness.
- Add Dark Chocolate: Stir in the chopped dark chocolate and whisk until fully melted and the hot chocolate reaches your desired creamy consistency. Taste and adjust sweetness with additional powdered sugar if desired, then remove from heat.
- Serve: Divide the hot chocolate into two mugs. Top with whipped cream and sprinkle with dark chocolate shavings, if desired.
- Prepare Whipped Cream: Chill the mixer bowl and whisk attachment in the freezer for at least 30 minutes. Pour the chilled heavy cream into the mixer bowl and whisk at high speed until soft peaks begin to form. Gradually add powdered sugar and vanilla extract, then continue whisking until soft peaks form. Store in the refrigerator until ready to serve.
Notes
- Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor.
- Cornstarch is optional but recommended to achieve a richer, more velvety texture.
- Adjust powdered sugar according to your preferred sweetness level.
- Chilling equipment before whipping cream ensures a lighter, fluffier whipped cream.
- Be careful not to boil the milk to avoid curdling and bitter taste.
Nutrition
- Serving Size: 1 cup (about 200 ml)
- Calories: 310
- Sugar: 18g
- Sodium: 55mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
