European Hot Chocolate
The most decadent recipe for European hot chocolate, made with milk, cream and good quality dark chocolate for a delicious chocolate treat.
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Ingredients
Hot Chocolate
- 1 ½ cups whole milk
- ½ cup heavy whipping cream
- 6 oz good quality dark chocolate (65-70% cacao), finely chopped
- 1-2 tbsp dark brown sugar, optional
- 1 tbsp unsweetened Dutch processed cocoa powder, optional
Whipped Cream
- ½ cup cold heavy whipping cream
- 1 tbsp powdered sugar
Instructions
Hot Chocolate
- Finely chop the chocolate, so that you have a mix of pea-sized chunks and smaller shards.
- In a saucepan, combine the milk, cream and chopped chocolate. Place the saucepan over medium heat and warm the mixture, whisking frequently, until the mixture is steaming hot (but not boiling) and the chocolate is melted and smooth.
- Taste the hot chocolate and add the brown sugar if you like it sweeter. To add a richer chocolate flavor, whisk in the cocoa powder.
- Pour the hot chocolate into 2 large mugs or 4 small cups. Serve with whipped cream or marshmallows and chocolate shavings.
Whipped Cream
- Whip the cream and powdered sugar with an electric mixer until soft, fluffy peaks form.
- Spoon on top of the hot chocolate.
Notes
Recipe Variations
- Peppermint. Add 1/4 - 1/2 teaspoon peppermint extract (not mint extract).
- Bourbon or Rum. Turn this into a spiked cocktail with a tablespoon or two of your favorite bourbon, whiskey or dark spiced rum.
- Vanilla. Add 1/2 teaspoon vanilla extract or ground vanilla bean powder for a smooth vanilla flavor that complements the dark chocolate.
- Espresso. For a hint of coffee flavor, add 1-2 teaspoons instant espresso powder.
- Spicy. For a Mexican inspired hot chocolate, add a pinch of cayenne pepper or chili powder.
- Gingerbread. For a cozy cup of spiced gingerbread hot chocolate, add 2 teaspoons molasses, 1/2 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and a small pinch of ground cloves and/or cardamom.
- Dairy Free. You can make this recipe dairy free or vegan by using both a dairy free milk and dairy free chocolate. My favorite plant-based milk for this hot chocolate recipe is unsweetened full fat canned coconut milk, which is rich, thick, creamy and so delicious with the chocolate.
- Italian. In Italy, their version of hot chocolate is a bit different from the French, in that they thicken it with corn starch. The corn starch adds body, and the result is a very thick and rich mixture that's really more like a spoonable chocolate pudding than a drink. Italian hot chocolate is ideal for dipping things in, like biscotti, churros, lady fingers or doughnuts. Add 2-3 teaspoons corn starch when the milk is cold, then heat the mixture, whisking until thickened.
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