Homemade hot chocolate: the easy recipe for a thick, shiny and silky hot chocolate
Materials
- 125g of dark chocolate (70% cocoa; 55% if you prefer it sweeter)
- 10g of pure cocoa powder (1 tablespoon)
- 225 ml of milk
- 125 ml of liquid cream (30% fat)
- 1 teaspoon of cornstarch
- 2 tablespoons of sugar
- 1 teaspoon of vanilla essence
- 1/2 teaspoon of instant coffee
- 1 dried chili pepper (optional)
- Pinch of salt
- 1 teaspoon of olive oil
- In a saucepan, combine the milk and cornstarch. Stir until the cornstarch dissolves. Add the sugar and cocoa powder. Mix until smooth.
- Place the saucepan over medium heat, add the chili pepper and stir constantly with a hand whisk until the mixture is very hot, but not boiling.
- Add the heavy cream, vanilla extract, and instant coffee. Keep the heat on medium-low while stirring. Remove the chili pepper.
- Add the chopped chocolate and continue stirring until completely melted. The chocolate will gradually thicken and become smooth. Remove from the heat.
- Off the heat, add a pinch of salt and stir. Then, slowly drizzle in a little olive oil while whisking. The oil will add shine and richness. The salt will enhance the cocoa flavor. Whisk for about 15 seconds and let it rest for a couple of minutes before serving.
- Serve. If you like, you can decorate with whipped cream or some grated chocolate. And that's it!
How can I adjust the consistency of hot chocolate to suit my taste?
For a thinner consistency, add a splash of milk and heat gently without boiling. For a thicker consistency, simmer for another 1–2 minutes, stirring, or add a pinch more cornstarch or chocolate (keep in mind that chocolate will thicken slightly as it cools). Adjust the sugar according to the percentage of your chocolate.
Can I prepare the hot chocolate in advance?
Yes. Once it's cooled slightly, store it in a sealed container in the refrigerator and reheat it over very low heat, stirring to prevent sticking. In the microwave, use medium power in short bursts, stirring between each burst until it regains its consistency.
How can I prevent hot chocolate from becoming lumpy? How can I fix this?
To avoid lumps, mix the following ingredients in cold water: first, combine milk and cornstarch until dissolved, then add sugar and cocoa powder, whisking until smooth before heating. Over low heat, stir constantly with a whisk (without boiling) and add the chopped chocolate at the end so it melts evenly. If lumps form, remove from the heat and whisk vigorously; if lumps persist, strain and mix again.
What is the purpose of adding a pinch of salt to hot chocolate?
A pinch of salt enhances the flavor of the cocoa, balances the sweetness, and makes the hot chocolate taste more intense without adding more sugar. Add it at the end and taste: a very small amount is enough.
What does olive oil contribute to hot chocolate?
A few drops of mild olive oil add shine and a silkier feel, and help to emulsify for a homogeneous finish.
What differentiates Swiss hot chocolate from classic hot chocolate?
In Spain, "Swiss hot chocolate" is usually hot chocolate served with a generous layer of whipped cream or Chantilly cream on top. The classic version is enjoyed plain. The base may be similar, but the Swiss version aims for a creamy contrast and more volume.
Can I use lactose-free milk to make hot chocolate?
Yes, you can use lactose-free milk without changing the process: heat it the same way and adjust the thickness as usual. Note: some lactose-free milks taste slightly sweeter, so start with less sugar and adjust at the end depending on your chocolate.
What other spices or seasonings can I add to my homemade hot chocolate?
Try cinnamon, vanilla, cardamom, cloves, ginger, or nutmeg. Orange peel, a touch of coffee, or honey also work well. Add them in small amounts, infuse for a few minutes, and adjust at the end so the cacao flavor remains dominant.
What to serve with homemade hot chocolate?
The traditional way to serve it is with churros or porras (a type of fried dough pastry), for dipping and balancing its richness. It also pairs beautifully with sponge cakes (ladyfingers, muffins, etc.) and puff pastries or palmiers. And yes: the Roscón de Reyes is the perfect accompaniment to hot chocolate.
Carbohydrates: 40.9g
Total fat: 29.5g
Saturated fat: 18.3g
Protein: 6g
Fiber: 3.9g
Sugar: 32.4g
ProPoints: 13
SmartPoints: 22
Nutritional information for 1 serving (188g)
