Description
This rich and velvety European Hot Chocolate recipe features a decadent blend of whole milk, heavy cream, Dutch-process cocoa powder, and dark chocolate, gently cooked and thickened with a hint of cornstarch for a silky texture. Finished with optional homemade whipped cream and chocolate shavings, it is the ultimate indulgence for chocolate lovers looking for a luxurious warm drink.
Ingredients
Scale
For European-style Hot Chocolate
- 1 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 1/2 tablespoons cocoa powder (such as Dutch-process cocoa powder)
- 2 tablespoons powdered sugar (adjust to taste)
- 1 tablespoon cornstarch (optional)
- 3 oz dark chocolate (70% cocoa), chopped
- 1 oz dark chocolate (70% cocoa), shavings
- Whipped cream for serving (optional)
For Whipped Cream
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar (or more, to taste)
- 1/4 teaspoon vanilla extract
Instructions
- Warm the milk and cream: Pour the whole milk and heavy cream into a saucepan and heat over medium-low heat until hot but not boiling, stirring occasionally to heat evenly.
- Prepare the cocoa mixture: While the milk warms, sift together the cocoa powder, powdered sugar, and cornstarch (if using) through a fine sieve into a small bowl to remove lumps.
- Combine and thicken: Whisk the cocoa mixture into the hot milk, then continue whisking constantly over medium-low heat for about 5 minutes until the mixture thickens slightly. Be careful not to overcook to avoid it becoming too thick.
- Add the chocolate: Stir in the chopped dark chocolate and whisk gently until fully melted and the hot chocolate is smooth and has reached your desired consistency. Sweeten further with powdered sugar if needed, then remove from heat.
- Serve: Divide the hot chocolate into two mugs. Optionally, top each with whipped cream and sprinkle with chocolate shavings for an extra indulgent finish.
- Chill bowl and whisk for whipped cream: Before making whipped cream, chill the mixing bowl and whisk attachment in the freezer for at least 30 minutes to help create volume.
- Make whipped cream: In the chilled bowl, whip the heavy cream on high speed until soft peaks form. Gradually add powdered sugar and vanilla extract then continue to whip until soft peaks remain. Store chilled until ready to serve.
Notes
- The cornstarch is optional but helps add a smooth, thicker texture typical of a European hot chocolate.
- Adjust the amount of powdered sugar to taste; start with 2 tablespoons and add more if you prefer extra sweetness.
- For best results, use high-quality Dutch-process cocoa powder and dark chocolate with at least 70% cocoa content.
- Chilling the bowl and whisk before making whipped cream helps achieve better volume and texture.
- If you prefer a thinner hot chocolate, omit the cornstarch and reduce the heating time slightly.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 320
- Sugar: 15g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg
