Dark Chocolate Hot Cocoa
This intensely decadent Dark Chocolate Hot Cocoa recipe is perfect for special occasions. This recipe makes 2 large servings are 4 small.
Servings: 4
Ingredients
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons powdered sugar
- 1/2 teaspoon espresso powder optional but delicious for intensifying chocolate flavor
- 8 ounces bittersweet chocolate at least 70%, chopped into small pieces
- whipped cream for serving
Instructions
- In a medium saucepan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around the edges. Do not allow the mixture to boil.
- Remove from saucepan from the heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream.
Notes
*Choose the best quality chocolate you can, as the flavor really carries the drink. I love Guittard for a splurge, Ghirardelli, or Godiva, but the Trader Joe's Pound Plus 72% bar is quite good too. I do not recommend chocolate chips, as they contain stabilizers and do not melt as well. Leftover French hot chocolate can be cooled to room temperature, then refrigerated in an airtight container (empty mason or jam jars work particularly well). Reheat gently the in the microwave or in a saucepan over low heat.