Perfect Hot Chocolate: Creamy, thick recipe never runny again
What’s better in winter than a nice mug of thick hot chocolate like you’d get at the cafe, perhaps with a pretty swirl of whipped cream.
The apotheosis of comfort food!!!!!! One of the best things you can make on a cold, rainy winter afternoon to warm the body and the heart.
The biggest problem you encounter with homemade hot chocolate is almost always the texture: it ends up being too runny like a simple chocolate milk, or too heavy and gluey.
The key to a perfect creaminess, neither too thick nor too thin is the correct balance between cocoa and the starch (cornstarch), and the boiling time.
This recipe guarantees a cafe-quality result, easy and quick, with the possibility to adjust the thickness to your taste.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 2 cups
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2 1/2 cups Whole milk
- 3 oz Dark chocolate 60-69%
- 5/8 cup Unsweetened cocoa powder
- 1 tbsp Cornstarch (maizena)
- 2 1/2 tbsp Sugar
How to make Hot Chocolate at home: the technique to avoid lumps
Finely chop the dark chocolate with a knife or a food processor. Set it aside: it will be added only at the end.
In a saucepan, pour the still cold milk. Immediately add the unsweetened cocoa powder, the cornstarch and the sugar. With a whisk, mix very well all the dry ingredients into the cold milk until they are completely dissolved and there are no lumps left. This step, done cold, is essential to prevent the cornstarch and cocoa from forming lumps once heated.
Put the saucepan on medium heat. Bring the mixture to a boil, stirring continuously with the whisk, especially on the bottom of the pan. Let it boil for about 3 minutes.
Remove the pan from the heat and add the chopped dark chocolate. Stir until it has completely melted. Return to the heat and continue to boil for another 1-2 minutes, until you reach the desired consistency. Pour the hot chocolate into cups and enjoy immediately!
Essential Tips and Notes for Perfect Hot Chocolate
The Secret of the Texture (Anti-lump trick)
Adjust the Cornstarch: The amount of 1 tbsp of cornstarch is for a classic and perfect consistency.
If you prefer it more fluid and lighter, remove about 1/2 tbsp of cornstarch (use 1/2 tbsp total).
If you want it very thick (pudding-like), add 1/2 tbsp more cornstarch (use 1 1/2 tbsp total).
Sweetness and Flavor: During the last minutes of cooking, taste the chocolate. You can add a little extra sugar if you prefer it sweeter.
Notes on Ingredients and Substitutions
Whole Milk Plant-based drink (oat or rice) Whole milk ensures the creamiest result. With plant-based drinks, the texture may be slightly less rich.
Dark Chocolate Milk chocolate (reduce the sugar) For a more intense and less sweet flavor, use dark chocolate 72% or higher.
Cornstarch Potato starch Cornstarch is best, but potato starch will also work to thicken.
Sugar Honey or maple syrup Add liquid sweeteners at the end of cooking. Final sweetness may vary depending on the chocolate used.
Tasty Accompaniments
To taste, serve the hot chocolate with whipped cream dusted with cinnamon or cocoa.
The most indulgent can add meringues, marshmallows or shredded coconut for an extra touch.
STORAGE
Hot chocolate should be consumed immediately. I do not recommend refrigerating or freezing it.
TIPS
For a silkier texture you can use powdered sugar instead of granulated sugar as an alternative.
If the chocolate hasn’t thickened enough, cook it a few more minutes over low heat, stirring continuously.
Conversely, if it becomes too thick, turn off the heat and add some hot milk or liquid cream, stirring quickly with a whisk to make it more fluid.
VARIATIONS
For a dairy-free version you can use soy milk instead of regular milk.
How to garnish it? Go ahead with a spoonful of whipped cream, a dusting of ground cinnamon, toasted nut crumble or sea salt flakes?
OTHER RECIPES
If you’re a chocolate lover like me, you can’t miss these recipes either
CHOCOLATE MOUSSE https://blog.giallozafferano.it/atavolacontea/mousse-al-cioccolato-ricetta-facile/
AMERICAN COOKIES https://blog.giallozafferano.it/atavolacontea/american-cookies-biscotti-cookies-americani/
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