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This rich and velvety hot chocolate combines whole milk, double cream, and highquality dark chocolate to create the ultimate comforting drink. Topped with softly whipped cream, it is perfect for cozy afternoons or indulgent evenings.
I first prepared this recipe during a cold winter weekend, and it quickly became my go-to for warming up after a walk. Friends now ask me to make it whenever they visit.
Ingredients
- Whole milk: 350 ml provides creaminess and body choose fresh whole milk from a reliable source for the best taste
- Double cream: 500 ml essential for richness use one with around 40% fat for optimal texture, and reserve 60 percent for whipping
- Dark chocolate: 300 g with 70 percent cocoa content brings intensity and depth look for highquality French or Belgian brands for smooth melting
- Icing sugar: 4 tablespoons adds subtle sweetness and helps balance the bitterness of chocolate
Instructions
- Slightly whip the cream:
- Place a mixing bowl in the fridge or freezer to chill. Whip 60 percent of the double cream gently until soft peaks form, this will be the topping. Cover and set aside in the fridge to keep cool.
- Chop the chocolate:
- Using a sharp knife, roughly chop the dark chocolate into small pieces. Smaller pieces melt faster and evenly when heated later.
- Heat milk, sugar, and cream:
- In a medium saucepan, combine the whole milk, icing sugar, and the remaining double cream. Warm the mixture gently over medium heat, stirring occasionally. Be careful not to let it boil as that could affect the texture.
- Melt in the chocolate:
- Once the milk mixture is hot but not boiling, reduce the heat to low and add the chopped chocolate. Stir continuously with a whisk or spoon for a couple of minutes until the chocolate is fully melted and the drink looks glossy and thickened.
- Adjust sweetness and serve:
- Taste the hot chocolate and add more icing sugar if you prefer it sweeter. Pour into warmed mugs to keep it hot longer. Spoon a generous amount of the whipped cream on top and serve at once.
My favorite part of the recipe is the whipped cream topping. It adds a light contrast to the dense chocolate and feels like a treat within a treat. Once, during a family gathering, this hot chocolate brought everyone together for a quiet moment of warmth and delight on a chilly evening.
Storage Tips
Store any leftover hot chocolate in an airtight container in the refrigerator for up to two days. Reheat gently on low heat while stirring to maintain its smooth texture and prevent separation. The whipped cream topping is best freshly made but can be kept chilled separately for a few hours.
Ingredient Substitutions
Whole milk can be substituted with oat milk for a dairy-free version but the texture will be less rich. Double cream can be replaced with crème fraîche for a tangier twist, though the whipped topping will differ. Dark chocolate can be swapped for milk chocolate to reduce bitterness but expect a sweeter and lighter drink.
Serving Suggestions
Serve this hot chocolate alongside buttery madeleines or a slice of brioche for a classic French touch. Dust with a little cocoa powder or cinnamon for added aroma and appeal. Add a splash of coffee liqueur or orange zest to elevate it for a festive occasion.
This hot chocolate is rich, creamy, and perfect for cold afternoons. Serve with whipped cream and a favorite pastry for a comforting treat.
Common Recipe Questions
- → Quel type de chocolat est recommandé ?
Un chocolat noir avec environ 70% de cacao est idéal pour un équilibre parfait entre amertume et douceur.
- → Comment réussir une crème fouettée légère ?
Il faut fouetter 60% de la crème double bien froide jusqu'à obtenir des pics souples sans trop insister.
- → Peut-on utiliser un autre type de lait ?
Oui, mais le lait entier garantit une texture plus riche et veloutée.
- → Comment ajuster la douceur ?
Le sucre glace peut être modulé selon vos préférences gustatives.
- → Quelle est la meilleure façon de servir cette boisson ?
Versez le mélange chaud dans des mugs préchauffés et ajoutez une généreuse cuillerée de crème fouettée.