If you’re a chocoholic like me, then you absolutely have to try this European Hot Chocolate with Dark Chocolate Recipe. I love this because it’s rich, velvety, and feels like the ultimate cozy hug in a mug. When I first made it, I was hooked instantly—no more watery hot chocolate for me! Stick around, and I’ll guide you through making this luxurious drink that’s perfect for chilly nights or whenever you need a little indulgence.
Why You’ll Love This Recipe
- Intense Chocolate Flavor: Using 70% dark chocolate gives this hot chocolate a rich, decadent taste you just can’t get with powdered mixes.
- Creamy & Thick Texture: The combination of whole milk, heavy cream, and a bit of cornstarch creates that perfect European thick consistency.
- Customizable Sweetness: You control the sugar exactly, so it’s never too sweet or bland—just how you like it.
- Whipped Cream Bonus: The optional whipped cream makes it feel extra special, and trust me, it’s worth the little extra effort.
Ingredients You’ll Need
These ingredients work beautifully together to give you that traditional European hot chocolate experience—rich yet smooth, with just the right amount of sweetness. I always recommend grabbing good quality dark chocolate for this recipe because it completely elevates the drink.
- Whole milk: The base for creaminess—whole milk’s fat content helps make the texture luscious.
- Heavy cream: Added for extra silkiness and thickness, a must-have for that authentic European sip.
- Cocoa powder (Dutch-process preferred): Gives a deep chocolate flavor and mixes well without clumping.
- Powdered sugar: Dissolves quickly and sweetens evenly. You can adjust the amount to your taste.
- Cornstarch (optional): This is a game-changer for thickening the hot chocolate—just a little goes a long way.
- Dark chocolate (70% cocoa): Chopped for melting into the drink, this is where the real magic happens.
- Dark chocolate shavings: For garnish, adding a little texture and that wow-factor when serving.
- Whipped cream (optional): Freshly made with heavy cream, powdered sugar, and vanilla extract—it’s totally worth the extra step.
Variations
I love how versatile this European Hot Chocolate with Dark Chocolate Recipe is. Sometimes I tweak it slightly—maybe a splash of cinnamon or a hint of chili powder—to add a little kick. Feel free to make it your own and experiment!
- Spiced Version: Adding a pinch of cinnamon or nutmeg warms up the flavor perfectly in winter, I discovered this trick when I wanted something extra cozy.
- Vegan Adaptation: Swap milk and cream with oat or almond milk and coconut cream—but keep the dark chocolate vegan to maintain the richness.
- Less Sweet: If you prefer it bitter, reduce the powdered sugar and rely on the natural chocolate intensity—you’ll be surprised how satisfying it feels.
- Extra Thick: Increase cornstarch slightly for a pudding-like thickness, great for dipping biscotti!
How to Make European Hot Chocolate with Dark Chocolate Recipe
Step 1: Warm the Milk and Cream Gently
Pour the whole milk and heavy cream into a medium saucepan, then place it over medium-low heat. You want to warm the mixture slowly until it’s hot but not boiling—this is crucial because boiling can scorch the milk, giving your hot chocolate a burnt taste. I always keep an eye on the pot and stir occasionally to prevent a skin from forming.
Step 2: Mix Cocoa Powder, Sugar, and Cornstarch
While your milk heats up, sift together the cocoa powder, powdered sugar, and cornstarch into a small bowl. Sifting removes lumps and ensures a smooth blend when you whisk it into the warm milk later. This little step really saves you from a gritty cup of hot chocolate, which I used to struggle with before I started sifting everything.
Step 3: Whisk in Cocoa Mixture and Thicken
Once the milk is hot, whisk in the cocoa-sugar-cornstarch mix. Keep whisking constantly over medium-low heat for about 5 minutes. You’re aiming for the mixture to thicken slightly—think of the consistency of warm cream soup. This step requires patience because if it gets too thick or starts boiling, the texture can become gloopy. Trust me, I’ve learned that the hard way!
Step 4: Melt in the Dark Chocolate
Stir in the chopped dark chocolate and keep whisking until it’s completely melted and smooth. This part is the best—watching the chunks melt into a silky stream of chocolate deliciousness. Taste it and add more powdered sugar if you want a sweeter cup. At this point, your European Hot Chocolate with Dark Chocolate Recipe is basically ready to enjoy.
Step 5: Serve with Whipped Cream and Chocolate Shavings
Pour the hot chocolate into mugs and top with freshly whipped cream and chocolate shavings if you’re feeling fancy. The whipped cream adds a light, creamy contrast to the deep chocolate flavor, and those shavings? Pure decadence. I find this final touch really transforms the drink into a café-worthy treat at home.
Pro Tips for Making European Hot Chocolate with Dark Chocolate Recipe
- Use Quality Chocolate: The better your dark chocolate, the richer your hot chocolate—avoid low-quality chips in favor of a solid bar with 70% cocoa.
- Don’t Boil the Milk: Heating milk too quickly or to boiling will ruin the texture and flavor, so keep your heat low and steady.
- Sift Powdered Ingredients: Always sift cocoa, sugar, and cornstarch to prevent clumps and get that silky smooth finish.
- Whisk Constantly: Keep whisking while thickening to avoid sticking and ensure an even texture—you’ll thank yourself!
How to Serve European Hot Chocolate with Dark Chocolate Recipe
Garnishes
I always top mine with freshly whipped cream and a handful of dark chocolate shavings—it’s my favorite way to add richness and a little texture. You can also sprinkle a pinch of cinnamon or a light dusting of cocoa powder for extra flair. Marshmallows work too if you’re after a classic touch.
Side Dishes
Pairing hot chocolate with biscotti, buttery croissants, or shortbread cookies makes for a cozy snack session. I sometimes serve it alongside fresh fruit, like strawberries, to add a refreshing counterpoint to the richness.
Creative Ways to Present
For special occasions, try serving your European Hot Chocolate with Dark Chocolate Recipe in clear glass mugs to show off the luscious layers topped with cloud-like whipped cream and chocolate curls. A cinnamon stick used as a stirrer adds charm and a warm aroma. It instantly impresses guests and makes the moment cozy and memorable.
Make Ahead and Storage
Storing Leftovers
I’ve found it best to store leftover hot chocolate in an airtight container in the refrigerator for up to 2 days. It thickens as it sits, so give it a good stir or whisk before reheating to bring back that smooth texture.
Freezing
While I haven’t frozen the hot chocolate often, it can be frozen in portions in freezer-safe containers for up to a month. Just thaw overnight in the fridge and stir well before reheating. The texture might change slightly, so it’s best enjoyed fresh whenever possible.
Reheating
Reheat gently over low heat on the stove, stirring constantly to avoid scorching. If it’s gotten too thick, splash in a little milk to loosen it up. Microwave works too, but be sure to stop and stir every 30 seconds for even warming.
FAQs
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Can I use milk alternatives in this European Hot Chocolate with Dark Chocolate Recipe?
Absolutely! While whole milk and cream give the richest result, you can substitute with oat milk or almond milk for a dairy-free version. Just keep in mind that the texture might be a bit lighter, so you might want to add a touch more cornstarch to thicken it up.
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Is the cornstarch necessary in this recipe?
The cornstarch is optional but highly recommended if you want that signature thick and creamy texture of European hot chocolate. Without it, your drink will be thinner, more like a hot cocoa. If you prefer a lighter drink, feel free to omit it.
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How do I avoid clumps when mixing cocoa powder into the milk?
Sifting your cocoa powder, powdered sugar, and cornstarch together before adding to the milk helps prevent lumps. Also, whisk constantly as you slowly add the mixture to the warm milk. This technique consistently gives me smooth, silky hot chocolate.
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Can I prepare the whipped cream ahead of time?
Yes! Whipped cream can be made a few hours ahead and stored in the fridge in an airtight container. Just give it a gentle whisk before serving if it starts to separate slightly. Chilling your bowl and whisk beforehand will help get fluffy peaks quickly.
Final Thoughts
This European Hot Chocolate with Dark Chocolate Recipe quickly became my go-to for those moments when I crave something truly comforting and indulgent. I love how easy it is to make, yet feels so elegant and luxurious—perfect for sharing with friends or spoiling yourself. Give it a try, and I’m sure you’ll be as hooked as I am. Seriously, it’s worth every cozy sip!
Print
European Hot Chocolate with Dark Chocolate Recipe
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
Indulge in a rich and velvety European-style hot chocolate made with creamy whole milk, heavy cream, cocoa powder, and high-quality dark chocolate. This decadent beverage is thickened slightly with cornstarch for a luscious texture, sweetened to taste with powdered sugar, and topped with luxurious homemade whipped cream and chocolate shavings. Perfect for cozy afternoons or a comforting treat on chilly days.
Ingredients
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
- Warm the Milk and Cream: Pour the whole milk and heavy cream into a saucepan and place over medium-low heat. Slowly heat the mixture until it is hot but not boiling, ensuring gentle warming to avoid scorching.
- Prepare Cocoa Mixture: While the milk heats, sift the cocoa powder, powdered sugar, and cornstarch through a fine sieve into a small bowl. This step eliminates lumps and ensures even blending into the hot liquid.
- Combine and Thicken: When the milk mixture is hot, whisk in the cocoa mixture thoroughly. Continue to heat and whisk constantly for about 5 minutes as the hot chocolate begins to thicken. Monitor carefully to prevent the cornstarch from overcooking and becoming too thick.
- Add Dark Chocolate: Stir in the chopped dark chocolate and keep whisking until it melts fully and the hot chocolate achieves your desired creamy, thick consistency. Taste and add extra powdered sugar as preferred. Then, remove from heat.
- Serve: Pour the luscious hot chocolate into two mugs. Top with a generous dollop of whipped cream and scatter dark chocolate shavings on top for an elegant finish.
- Prepare Whipped Cream: For the whipped cream, chill the bowl and whisk attachment of your stand mixer in the freezer for at least 30 minutes before starting. This helps the cream whip more efficiently.
- Whip the Cream: Pour the chilled heavy cream into the chilled bowl. Whisk at high speed until soft peaks start to form. Gradually add powdered sugar and vanilla extract, then continue whisking until you reach soft peak stage. Store the whipped cream in the refrigerator until ready to use.
Notes
- Use Dutch-process cocoa powder for a smoother, less acidic flavor characteristic of European hot chocolate.
- Cornstarch is optional but helps thicken the hot chocolate for a richer mouthfeel. Do not overcook after adding cornstarch to avoid it becoming too gelatinous.
- Adjust powdered sugar according to your sweetness preference; dark chocolate 70% cocoa is slightly bitter and balances out the sweetness.
- Chilling your equipment before whipping cream improves volume and texture significantly.
- For a dairy-free variation, substitute whole milk and heavy cream with almond or oat-based cream products, though texture may vary.
Nutrition
- Serving Size: 1 cup (approximately 240 ml)
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
