Rich Homemade Hot Chocolate

Before you start

Hot chocolate made from a bar of real chocolate tastes deeper and feels silkier than most mixes, because cocoa butter gives the drink body while the chocolate's own flavor carries through. This version adds a spoonful of cocoa powder for extra chocolate intensity and a pinch of salt to make it taste rounder, then lets you control the sugar instead of relying on a premade blend.

The technique is gentle heat and steady whisking. Milk should be hot and steaming, around 70°C (160°F), but not boiling, when the chocolate goes in. Boiling milk can scorch, and dumping chocolate into lukewarm milk leaves it in small grainy specks. Chop the chocolate finely so it melts quickly, and whisk the cocoa into a little milk first so it does not form dry lumps.

Ingredients

• 240 ml (1 cup) whole milk
• 45 g (1½ oz) dark chocolate (60 to 70% cacao) — finely chopped
• 1 tbsp (about 6 g) unsweetened cocoa powder
• 1 to 2 tsp sugar — to taste
• 1 pinch fine salt
• ¼ tsp vanilla extract — optional

Method

1. Chop the chocolate into small, even shavings so it melts in seconds once it reaches the hot milk.
2. In a small saucepan, whisk the cocoa powder, sugar and salt with about 3 tbsp of the milk until it forms a smooth paste with no dry pockets.
3. Whisk in the rest of the milk and set the pan over medium-low heat. Heat, whisking now and then, until it steams and small bubbles form at the edge, about 70°C (160°F). Do not let it boil.
4. Take the pan off the heat and add the chopped chocolate. Let it sit for 30 seconds, then whisk steadily until fully melted and smooth.
5. Return the pan to low heat for 1 minute, whisking, to thicken slightly. Stir in the vanilla.
6. Taste and adjust the sugar. Whisk vigorously for a few seconds to raise a little foam, then pour into a warmed mug.

Tips for success

• Use a chocolate you like eating. Its flavor dominates the drink, so a harsh or waxy bar makes a harsh or waxy cup.
• Add sugar after the chocolate has melted. Different bars vary widely in sweetness, and it is easier to add than to take away.
• For a frothy café-style finish, blend the hot chocolate with an immersion blender for 10 seconds, holding the blender fully submerged.

Substitutions

Dark chocolate

Milk chocolate makes a sweeter, milder drink; skip the sugar and keep the cocoa for depth. Very dark chocolate above 75% needs an extra teaspoon of sugar.

Whole milk

Oat milk melts chocolate well and tastes creamy. Water gives a lighter, more intense chocolate flavor; use 180 ml water and 60 ml milk for a middle ground.

Cocoa powder

Omit it and add 15 g more chocolate for an even richer, slightly thicker drink.

Variations

Orange hot chocolate

Warm a strip of orange peel in the milk, then remove it before adding the chocolate.

Mocha-style

Stir a shot of espresso into the finished hot chocolate for a strong coffee-chocolate mug.

Troubleshooting

The drink is grainy

The chocolate seized or did not fully melt. Add it off the heat to hot, not boiling, milk, and whisk until smooth. An immersion blender rescues a slightly grainy batch.

There are lumps of cocoa

The cocoa went in dry. Always whisk it into a small amount of milk first to make a paste.

It tastes flat and too sweet

Add a pinch more salt and reduce the sugar next time. A darker chocolate also helps.

Storage

Cool leftovers quickly, cover, and refrigerate for up to 2 days; reheat gently and whisk well. Do not leave it at room temperature for more than 2 hours.