Description
This rich and creamy European-style hot chocolate recipe features a luscious blend of whole milk, heavy cream, cocoa powder, and dark chocolate. Enhanced with optional cornstarch for added thickness and topped with homemade whipped cream and chocolate shavings, this indulgent drink is perfect for cozying up on chilly days.
Ingredients
Scale
For European-style Hot Chocolate
- 1 3/4 cups 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, see below)
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 place over medium-low heat. Slowly warm the milk until it is hot but not boiling, stirring occasionally to prevent skin from forming.
- Prepare Cocoa Mixture: While the milk is warming, sift together the cocoa powder, powdered sugar, and optional cornstarch through a sieve into a small bowl to remove lumps and ensure a smooth texture.
- Incorporate Cocoa Mixture: Once the milk is hot, whisk in the sifted cocoa mixture. Continue heating the milk on medium-low, whisking constantly for about 5 minutes until the hot chocolate mixture thickens. Watch closely to prevent over-thickening due to cornstarch.
- Add the Chopped Chocolate: Stir in the chopped dark chocolate and continue whisking until the mixture is smooth and reaches your desired thickness. Taste and adjust sweetness by adding more powdered sugar if preferred. Remove from heat.
- Serve and Garnish: Divide the hot chocolate into two mugs. Top with whipped cream and sprinkle with dark chocolate shavings if desired.
- Make Whipped Cream: Chill a mixing bowl and whisk attachment in the freezer for at least 30 minutes. Pour chilled heavy cream into the bowl and whisk on high speed until soft peaks form.
- Sweeten and Flavor Whipped Cream: Gradually add powdered sugar and vanilla extract while whisking, continuing until soft peaks are formed. Store whipped cream in the refrigerator in an airtight container until ready to serve.
Notes
- Use Dutch-process cocoa powder for a smoother, less acidic flavor.
- Cornstarch is optional but helps achieve a thicker, more pudding-like hot chocolate.
- Adjust the powdered sugar quantity to achieve your preferred sweetness level.
- Chilling the bowl and whisk before making whipped cream helps to achieve better volume.
- Whipped cream can be prepared in advance and stored in the refrigerator for up to 24 hours.
Nutrition
- Serving Size: 1 mug (approx. 250 ml)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
