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–+ servings

Hot Chocolate for Two

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Can you find comfort in the dark? Absolutely—when it comes in the form of a creamy, indulgent hot chocolate. After many attempts to perfect it, I’ve crafted this recipe to achieve just the right thickness. It brings together unsweetened cocoa powder, dark chocolate, creamy milk, and a touch of thickening to make the ultimate comforting winter drink. This combination ensures a hot chocolate that is rich, creamy, and perfectly balanced—neither too sweet nor too bitter.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Equipment

  • Small saucepan
  • Whisk
  • Ladle
  • Two mugs

Ingredients

For the Hot Chocolate:

  • 4 tablespoons unsweetened cocoa powder
  • 2 teaspoons cornstarch
  • 3 teaspoons brown sugar
  • 500 ml milk
  • 30 g dark chocolate - finely chopped
Dark Chocolate Choose high-quality dark chocolate with 60–70% cacao for a rich, balanced flavor. Avoid overly sweet or milk chocolate, as it can dilute the intensity of the drink. Finely chop the chocolate for easier melting and a smoother texture.
Milk Whole milk is ideal for its creaminess and richness, but you can use 2% milk for a lighter version. For dairy-free options, almond, oat, or coconut milk work well, though they may subtly alter the flavor and texture.
Unsweetened Cocoa Powder Ensure the powder is unsweetened to maintain control over the drink's sweetness.

Instructions

Prepare the Thickening Base

  • In a small saucepan, combine the dry ingredients: cornstarch, cocoa powder, and sugar. Stir thoroughly with a whisk until evenly mixed. 
  • Add 3-4 tablespoons of cold milk and whisk until a smooth, lump-free slurry forms. The mixture should have the consistency of thick cream and no visible dry spots.
  • TIP: For a thicker consistency, add one more tablespoon of cornstarch.
  • Gradually pour in the remaining milk, whisking continuously to ensure everything is well combined.

Combine the Ingredients

  • Place the saucepan over medium-low heat. Stir the mixture continuously with the whisk to prevent sticking or clumping at the bottom.

Melt the Chocolate

  • As the milk mixture warms, add the finely chopped dark chocolate to the saucepan. Continue stirring very well until the chocolate melts completely, creating a silky texture.
  • Keep whisking until the chocolate has completely dissolved, and the mixture becomes smooth and silky. 
  • Continue simmering and mixing the chocolate mixture. It will gradually thicken. Signs it’s ready:
    - The liquid should coat the back of a spoon without immediately dripping off.
    - It should have a creamy texture and slightly thicker consistency but remain pourable and drinkable. Avoid letting it become overly thick or pudding-like.

Serve

  • Once the desired consistency is reached, ladle the hot chocolate into mugs. Serve it warm, and enjoy its rich, velvety taste.

Notes

Variation
Add a dash of vanilla extract or a pinch of cinnamon for extra flavor. Top with whipped cream for more comfort.
Substitution
Use semi-sweet chocolate instead of dark chocolate for a milder flavor, or substitute almond or oat milk for a dairy-free version.
Storage
Leftover hot chocolate can be cooled and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
Why using both cocoa powder and dark chocolate
Combining cocoa powder and dark chocolate creates a more complex flavor while enhancing the texture of the hot chocolate. Cocoa powder provides an intense, slightly bitter chocolate taste for a rich base. Dark chocolate, with its natural cocoa butter content, adds a velvety thickness that complements the cocoa powder. Together, they produce a more nuanced chocolate flavor with a silky creamy texture that cocoa powder alone can't achieve.
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