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Decadent Hot Chocolate

It’s starting to get nasty here. Winter is really setting in. In fact, this was me on Friday after shoveling snow.

Image shows snow on woman's hair.

Why yes, yes that is snow that actually managed to stick in my hair about a half-inch thick from just the time I was out there shoveling. Winter, you are so not my friend. I felt literally like that snowman who comes inside and slowly melts into a child as he eats or drinks something warm. (I forget what the ad is for, sad, no?)

Fortunately, I had prepared ahead. I knew I was going to be cold. And tired. And quite possibly crabby. I know myself well, and I know my normal hot chocolate just wasn’t going to cut it. I went all out with my favorite kind of hot chocolate that I only make on special occasions. It’s that good.

Image shows decadent hot chocolate.

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How to Make Hot Chocolate


In a double boiler or very heavy saucepan, add the butter, cream, and chopped chocolate. (Double boiler = metal bowl that fits firmly into a pan that has a couple of inches of water where the water doesn’t touch the bowl, ta-da!) You don’t want this to burn!

Image shows decadent hot chocolate ingredients.

Stir it together as it melts until it becomes an even mixture. You don’t want to get it too hot, so just heat it until it is mostly melted, then stir until the residual heat melts it. If you’re using a double boiler, have a towel handy to dry off the bottom of the pan as you lift it once this portion has melted.

I have found that rather than putting vanilla into my chocolate baked goods, coffee flavoring is much more powerful. It adds great depth and dimension, so I use it in place of vanilla in most chocolate items – especially brownies and cakes. After you have the chocolate melted and it’s off the heat, add the coffee flavoring and stir until that is combined.

Image shows coffee extract.

At that point, the chocolate mixture is ready for use. Place it in a separate container. You can use the same double boiler or heavy saucepan to now scald your milk. You do know that hot chocolate should only be made with milk, right? Place as much milk as you want into the pan and heat it on medium until it’s just starting to steam. Quickly pour it into your mug, and add about 1 tablespoon of the chocolate mixture per 12 ounces of milk. Or as much chocolate as you’d like. The scalded milk will remelt the chocolate as needed. I have a nice little Aerolatte that my aunt gave me one year ago that whips it up nicely, but that isn’t necessary.

Place the leftover chocolate into a sealed container and store it in your fridge for up to two weeks. If it lasts that long. And yes, you may have noticed that this is very similar to a truffle recipe base… in fact, it’s a half recipe for ganache. You people are smart!

Image shows decadent hot chocolate ingredients.

Hot Chocolate

Upgrade your next cozy night with Hot Chocolate! Rich, melted chocolate mingles with creamy milk, creating a thick and luxurious drink that's pure indulgence. Ditch the powdered mixes and experience hot chocolate the way it was meant to be – a soul-warming treat for any day.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 2 servings
Calories: 583kcal
Author: Michelle

Ingredients

  • 4 1/2 ounces dark chocolate
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy whipping cream
  • 1 teaspoon coffee extract or actual espresso

Instructions

  • In a double boiler or very heavy saucepan, add the butter, cream and chopped chocolate.
    2 tablespoons unsalted butter, 1/4 cup heavy whipping cream, 4 1/2 ounces dark chocolate
  • Stir it together as it melts until it become an even mixture. Don't get it too hot. Heat it until it is mostly melted, then stir until the residual heat melts it. If you’re using a double boiler, have a towel handy to dry off the bottom of the pan as you lift it once this portion has melted.
  • After the chocolate has melted and it’s off the heat, add the coffee flavoring and stir until that is combined.
    1 teaspoon coffee extract
  • At that point, the chocolate mixture is ready for use. Place it in a separate container.
  • Use the same double boiler or heavy saucepan to now scald your milk. Place as much milk as you want into the pan and heat it on medium until it starts to steam.
  • Pour it into your mug, and add about 1 tablespoon of the chocolate mixture per 12 ounces of milk. Or as much chocolate as you’d like. The scalded milk will remelt the chocolate as needed.
  • Place the leftover chocolate into a sealed container and store it in your fridge for up to two weeks.

Notes

  • I add coffee or espresso to make the chocolate flavor richer and deeper.
  • Double boiler = metal bowl that fits firmly into a pan that has a couple of inches of water where the water doesn’t touch the bowl.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1cup | Calories: 583kcal | Carbohydrates: 30g | Protein: 6g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 22mg | Potassium: 488mg | Fiber: 7g | Sugar: 16g | Vitamin A: 812IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 8mg

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Image shows close-up picture of decadent hot chocolate.

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  1. Tami @ Not Just a HOCKEY MOM says:

    Although this sound decadent, three people in my home are lactose intolerant. I don't think I could make anything with that amount of heavy whipping cream without them taking a few trips to the potty! 🙂

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