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
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
- 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
