Ingredients
Liquid Base
- 1 cup whole milk
- ½ cup heavy cream
- ½ teaspoon vanilla extract
Chocolate
- 8 ounces bittersweet chocolate, 60 to 70% cacao
Instructions
- Heat the liquids: In a medium saucepan, combine the whole milk, heavy cream, and vanilla extract. Warm the mixture over medium heat, being careful not to bring it to a boil to avoid scorching or curdling.
- Add the chocolate: Remove the saucepan from the heat, then whisk in the bittersweet chocolate pieces until they melt completely. If the chocolate does not fully melt, return the pan to very low heat briefly, whisking continuously to achieve a smooth consistency.
- Serve warm: Pour the hot chocolate into demitasse or espresso cups to emphasize its rich and intense flavor profile. Optionally, top with whipped cream for extra indulgence and serve alongside sparkling water to cleanse the palate.
Notes
- Avoid using chocolate chips unless they are high-quality brands like Ghirardelli or Godiva, as regular chips may contain stabilizers that prevent smooth melting.
- Opt for organic dark chocolate with 60-70% cacao to maximize cocoa benefits and minimize chemical additives.
- Store leftovers in an airtight container or mason jar in the refrigerator once cooled to room temperature. Reheat gently in a microwave or on the stovetop over low heat.
- Lactose-intolerant? Substitute full-fat coconut milk for a dairy-free option that maintains the drink’s richness; avoid using water for this recipe.
- For a sweeter drink, add sugar to taste or use milk chocolate instead of bittersweet.
- To achieve a thicker consistency, allow the melted chocolate mixture to cool slightly before pouring into serving cups.
- If the hot chocolate is too thick, adjust by adding more milk or cream to reach your preferred texture.
- Cooled sipping chocolate can thicken significantly but will return to a smooth liquid upon reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
