Luxurious chocolate flavor and smooth texture in a mug. Topped with mini marshmallows and placed under the broiler for toasty marshmallow flavor. A throwback.
Hot cocoa was a childhood favorite. The chocolatey flavor, velvety texture, and warmth was welcome on cold days and nights. Real hot chocolate would come later, when I began seeking out good chocolate bars for consuming and dessert preparations. Years later, when high-quality chocolate and cocoa powder were readily available, the delight of trying new concoctions became a regular adventure. Now its ritual, enjoying unique variations, and experimenting with different chocolates, dairy, spices and toppings.
My first forays into chocolate beverages were probably like most. As kids we would spoon cocoa powder out of a Hershey’s tin, following the chocolate maker’s directions to the letter. And top our warm cocoa with a few mini marshmallows. The convenient tear open envelopes were next. Chocolate syrup and ice cold milk to make chocolate milk.
As a pastry person, I am constantly making new desserts. More often than not, for taste testing, I pair a small sample with a beverage, often hot chocolate. The smooth texture and warming liquid are perfect for paring with so many different desserts and flavors.
For me, I seek out great chocolate. The better the chocolate, the finer the dessert or beverage. Bars of chocolate are crafted from cacao beans produced in a number of countries around the globe, meaning chocolate with different fruity, woody, and nutty undertones. These flavors really shine when the chocolate is melted, giving each batch of hot chocolate a new twist.
Hot chocolate is a drink that is prepared and served hot. However, for the best flavor and texture, I like to make it well in advance of serving, and reheat it just before serving. If I’m offering hot chocolate at brunch, I make it the night before and refrigerate it in an airtight container to allow the flavors to meld.
If I’m using dairy and seeking to achieve a thick consistency, I almost always reach for heavy cream. For dairy free, almond milk is a wonderful choice.
I serve the piping hot beverage with a spoon to enjoy any topping and to enjoy the first few sips. Softly whipped cream or melted marshmallows, add an extra touch of flavor and fun to your hot chocolate. Today, the marshmallows were placed under the broiler for a s’mores like effect.
Today’s hot chocolate recipe is a combination of dark chocolate and cocoa powder combined with heavy cream. A simple concoction, and one we’ll revisit later with some lovely variations that are ideal for different occasions and palettes.
Try this hot chocolate recipe with some of our growing cookie collection: Chocolate Almond Biscotti, Brownie Cookies, Pecan Streusel Cookies, Amaretti Cookies, Salted Chocolate Chunk Shortbread Cookies, or Milk Chocolate Chip Cookies.
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Double Hot Chocolate
- 180 grams whole milk or almond milk (3/4 cup)
- 180 grams heavy cream or almond milk (3/4 cup)
- 7 grams cocoa powder (1 tablespoon)
- 100 grams granulated sugar (1/2 cup)
- 60 grams shaved dark chocolate (1/2 cup)
- Add milk and heavy cream to small saucepan. Bring mixture to a gentle simmer.
- Add cocoa powder, granulated sugar, shaved dark chocolate, and ground cinnamon. Whisk until well combined and shaved chocolate has completely melted.
- Serve hot.