Hot chocolate has always been one of my favourite treats and I have for years tried to adjust my recipe to get just right, being pure liquid chocolate satisfaction. There is a range of different ways to make hot chocolate, and this is a combination of a few of my favourites. This is not a diet recipe let me tell you that. This is an indulgent treat that will require you to put all your ideas about guilt to the side and just enjoy this! I promise you that it’s worth it. It's perfect on a snowy or rainy day (preferably accompanied by an old Disney movie) or to deeply satisfy a serious chocolate craving.
I would like to dedicate this particular post to a friend of mine, as I think of her every single time I have a cup of this liquid dream. We used to crawl up in the couch together every single Tuesday, with a cup of hot chocolate and cookies to watch Grey’s Anatomy. Karoline, you are my chocolate inspiration. This is for you!
Let's talk about the essential part: chocolate! I’m using my favourite products for this recipe, and I will advise you to do the same. For making hot chocolate, I use cocoa powder from Ladurée and the 70% cocoa baking chocolate from Lindt. I just really love how the flavours from the dark chocolate and the cocoa powder blend together. I stumbled upon the cocoa powder the second time I was in Paris. It has the most beautiful, deep flavour and really comes alive in this recipe. The only obstacle is that they don’t sell it here, and you can’t even order it! I have bought it every single time I’ve been in Paris since then, but now I’m down to my last box. I would almost go to Paris just to buy this (and to eat croissants and mille feuille). Now, let’s get down to business.
To make 1 cup of this rich hot chocolate you will need:
1,5dl of full fat milk
0,5dl whipping cream
1 tablespoon brown or muscovado sugar
2 tablespoons quality cocoa powder
A sprinkle of vanilla
A sprinkle of cinnamon
About 10g (one big square or two small ones) of your favourite dark chocolate
You’ll need about 0,5dl whipping cream and a little chocolate for decorating.
Pour your milk into a small casserole and add your cocoa powder, sugar (save just a sprinkle for later) and cinnamon and slowly heat the milk while stirring occasionally. The cinnamon is sort of a secret ingredient, and I only recently learned this little trick. For those of you who are not crazy about cinnamon (like me), don’t worry! It won’t taste like it at all. It just adds a little extra depth to the flavour!
While the milk is heating, you can prepare your vanilla. I cut of a little piece, sliced it down the middle and dug the seeds out.
Use the rest of your sugar to get the vanilla beans to separate and add the vanilla sugar (including the stalk) and the chocolate to the casserole. Whisk until the chocolate melts.
Poor about 1dl of double cream into a bowl and whisk until it looks something like this:
The hot chocolate should be ready by now, and you can pour it into your favourite cup! It’s very important to note that the taste changes quite a bit if the milk gets to hot, so don’t let it boil. It’s not a disaster if it happens, but just keep an eye on it!
Add the whipped cream and grate a corner of your chocolate over the top if you want to be extra fancy.