Thick hot chocolate recipe step by step

1. Classic Thick Hot Chocolate

Ingredients:

2 cups whole milk

2 tablespoons cocoa powder

2 tablespoons granulated sugar (adjust to taste)

3.5 oz (100g) dark chocolate (60-70% cocoa), finely chopped

1 tablespoon cornstarch

Instructions:

1. Prepare Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of milk in a small bowl until smooth.

2. Heat the Milk: In a saucepan, heat the remaining milk over medium heat until it’s warm but not boiling.

3. Add Dry Ingredients: Sift in the cocoa powder and sugar, whisking to combine.

4. Melt Chocolate: Add the chopped dark chocolate and stir continuously until it melts completely.

5. Thicken the Mixture: Slowly pour in the cornstarch slurry while whisking. Cook for 2-3 minutes until the mixture thickens to your desired consistency.

6. Serve: Pour into mugs and enjoy warm.

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2. Italian-Style Hot Chocolate

Ingredients:

2 cups whole milk

3.5 oz (100g) dark chocolate (70% cocoa), finely chopped

1 tablespoon unsweetened cocoa powder

1 tablespoon granulated sugar

1.5 tablespoons cornstarch

Instructions:

1. Prepare Cornstarch Mixture: In a small bowl, mix the cornstarch with 3-4 tablespoons of cold milk until smooth.

2. Warm Milk: Heat the rest of the milk in a saucepan over medium heat until warm.

3. Combine Cocoa and Sugar: Whisk in the cocoa powder and sugar until dissolved.

4. Melt Chocolate: Add the dark chocolate and stir continuously until fully melted.

5. Thicken: Slowly pour the cornstarch mixture into the saucepan, whisking constantly. Simmer for 2-3 minutes until it reaches a pudding-like consistency.

6. Serve: Serve in small cups or mugs and savor the richness.

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3. Vegan Thick Hot Chocolate

Ingredients:

2 cups unsweetened almond or oat milk

2 tablespoons cocoa powder

2 tablespoons maple syrup (or sweetener of choice)

3 oz (85g) dairy-free dark chocolate, finely chopped

1 tablespoon arrowroot powder or cornstarch

Instructions:

1. Prepare Thickener: Mix the arrowroot powder or cornstarch with 2 tablespoons of almond milk until smooth.

2. Heat Plant-Based Milk: In a saucepan, warm the rest of the milk over medium heat.

3. Add Cocoa and Sweetener: Whisk in the cocoa powder and maple syrup.

4. Melt Chocolate: Stir in the dairy-free dark chocolate until completely melted.

5. Thicken: Pour the arrowroot mixture into the saucepan, whisking continuously. Simmer for 1-2 minutes until thickened.

6. Serve: Enjoy in a mug with a dollop of coconut whipped cream or a sprinkle of cinnamon.