- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 270 kcal
Quick summary
“Full-bodied and silky hot chocolate prepared with dark chocolate melted in whole milk and thickened gently with cornstarch. A velvety drink with cocoa intensity balanced by sugar and enhanced by a pinch of salt.”
What you need to know
- Cornstarch dissolved cold acts as a stable thickener, creating the classic density without altering the flavor of the drink.
- The chopped semi-sweet chocolate bar gives unctuousness and richness of cocoa fat superior to cocoa powder.
- The pinch of salt balances the sweetness and cuts through the heavy feeling of the heated milk, awakening the cocoa notes.
Ingredients
Main
- 500 ml of whole milk
- 100 g chopped semi-sweet chocolate
- 2 tablespoons of sugar
- 1 tablespoon of cornstarch
- 1 pinch of salt
- Whipped cream (optional, for serving)
Instructions
Principal
- In a pot, heat the milk over medium heat until it starts to steam, but do not let it boil.
- Add the chopped dark chocolate and stir until it melts completely.
- In a separate bowl, mix the cornstarch with the sugar and a pinch of salt.
- Add this mixture to the melted chocolate and stir well.
- Continue to cook over low heat, stirring constantly, until the mixture begins to thicken.
- When it reaches the desired consistency, remove from heat.
- Serve in mugs and, if desired, top with whipped cream.
- Garnish with chocolate shavings or cinnamon to taste.
Chef's tips
- Dissolve the cornstarch in a small portion of cold milk before adding to the pot so it doesn't clump in the hot liquid.
- Cook over low heat stirring continuously with a spatula or whisk so the mixture does not burn at the bottom of the pot.
- Turn off the flame as soon as the cream starts to bubble and thicken, as it thickens even more after cooling slightly.
Variations
- Add a pinch of cinnamon powder or half a teaspoon of vanilla extract during thickening in the pan.
- Add a dessert spoon of cognac or hazelnut liqueur when removing from the heat to create a sophisticated alcoholic version.
- Finish the mug with a generous layer of stiffly whipped whipped cream and sprinkle grated semisweet chocolate on top.
Substitutions
- Semi-sweet chocolate can be substituted with milk chocolate, reducing the tablespoons of sugar to dose the sweetness.
- The cornstarch can be replaced by egg yolk beaten off the heat for a European-style thickening.
- Whole milk can be replaced by oat or nut plant-based drink for lactose-free versions.
How to store
Store leftovers in a mug or closed container in the refrigerator for up to 3 days. In the cold, hot chocolate turns into a creamy pudding; to reheat, bring to low heat with two tablespoons of milk, stirring with a whisk until fluid.
Can it be frozen?
It is not recommended to freeze hot chocolate thickened with starch, as upon defrosting the starch bond breaks and the mixture becomes watery and curdled. It is recommended to make and consume it fresh.
What to serve with
Serve with ladyfinger cookies for dipping in the mug, crispy fried churros, slices of warm Pao de Queijo, or flaky croissants.
Frequently asked questions
Why did my hot chocolate get full of lumps?
This occurs if the cornstarch is thrown directly into the hot milk; it always needs to be dissolved in a little cold liquid beforehand.
How to make hot chocolate even denser and velvety?
Add two to three tablespoons of heavy cream or an extra half tablespoon of cornstarch during boiling.
Can I replace the chocolate bar with cocoa powder?
You can, use 3 tablespoons of 100% cocoa powder, increasing the sugar by one tablespoon and adding half a tablespoon of butter to compensate for the fat.
Does the whipped cream on top of the hot chocolate melt quickly?
Yes, the heat of the drink makes the whipped cream melt gradually, turning the first layer into a soft and velvety sweet foam.
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