REAL Hot Chocolate with Homemade Whipped Cream
I have a more in-depth Hot Chocolate recipe and post.
This hot chocolate is made with real ingredients, just chocolate, milk, and vanilla, and paired with a three-ingredient whipped cream to finish. It’s the perfect winter drink!
Did anyone else watch “Covered in Chocolate” weekend on the Food Network this past weekend? It put me into a little bit of a chocolate craze, and I’m not that much of a chocolate fiend to begin with. I made two different kinds of chocolate truffles, but that wasn’t enough. I wanted to drink liquid chocolate….hot chocolate! REAL hot chocolate (no, not those pre-made hot cocoa mixes). My husband used to drink packaged hot cocoa, which besides having a bajillion strange ingredients in there, also has partially hydrogenated oil. Mmm…yum…trans fatty oil in your hot cocoa…lmao WHY would partially hydrogenated oil be put into HOT CHOCOLATE?!?!?! (to extend shelf life) But seriously, hot chocolate is so easy to make, I don’t know why anyone even bother with that nasty powdered stuff. Oh, and hot chocolate and hot cocoa are often used interchangeably, but they shouldn’t. Hot cocoa is made by mixing cocoa powder and water, whereas hot chocolate uses chocolate shavings, and is way richer. Here’s how to make some:
REAL Hot Chocolate with Homemade Whipped Cream
For the hot chocolate:
- 10 oz semisweet chocolate
- 2 cups milk
- 1/4 tsp vanilla extract
For the whipped cream:
- 1/4 cup heavy cream
- 1 tbsp sugar
- 1 tbsp frangelico
- First let us talk about chopping the chocolate. Just as when we make chocolate truffles, we need to get the chocolate broken into small pieces/shavings so that the milk can melt the chocolate completely and evenly. You may have noticed in certain recipes where you have used chocolate chips instead of block chocolate shavings that it didn’t melt properly. That’s because the chocolate chips are unevenly shaped and larger than your chocolate pieces should be. Chop the chocolate well with a knife.
- In a heavy bottomed saucepan, heat the milk and vanilla to 190 degrees F, which is about scalding temperature. If you don’t have an instant read thermometer, you know it’s scalded when it’s just before the boiling point, is steaming like crazy, and bubbles have formed on the sides. Split the chopped chocolate evenly into your mugs, and pour the scalded milk in, letting it sit for a minute so the heat of the milk can really melt the chocolate. Stir and taste. Is it too thick and chocolatey for you? Add more milk. Is it too thin? Add more chocolate.
- If you have little bits of unmelted chocolate in your hot chocolate, this means your shavings weren’t thin enough. You can just pop your mug in the microwave to melt it more.
- To make the whipped cream, whip the cream with a mixer (or by hand…I do it by hand sometimes, though it will take a lot of elbow grease) until the cream thickens slightly, then add the sugar and liqueur. Whip to soft peaks, and spoon on top of your hot chocolate.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
11 Comments on “REAL Hot Chocolate with Homemade Whipped Cream”
I just wanted to say that if you have a Hispanic or international food store near you, they sell special chocolate for making into hot chocolate. There are so many different kinds, each Latin American country has several brands of their own. It has really coarse sugar granules in it and spices, and it is sooooo good!
Thanks for sharing, Anna! I LOVE hispanic chocolates…love the extra spice!
I’ve never made my own hot chocolate, but I could definitely go for a mug of it right now! The little packets are okay for when I’m at work and hankering for some cocoa, but this would be awesome at home. 🙂
Is this a beautiful warm cocoa drink or what! Awesome. Delicious.
Looks delicious and thanks for the shout out! I’m pretty sure we should go into business together and I’ll design the cookware!! Yum yum yum <3
Hmm, looks great! As far as hot ‘cocoa’ goes, I’ve used AB’s recipe with great success I usually make it with milk instead of water, and his recipe has powdered milk in it, so it’s extra rich. Also, the mix lasts forever (even without trans fatty acids!)
Hot cocoa is still tasty, just different! And good decision going with an AB recipe. Powdered milk…I’ve never experimented with powdered milk at all, but I will try! Thanks for the suggestion/comment!
Love the decadent richness of real hot chocolate from shavings. I’ll have to remember the microplane trick. Handy little thing that is.
I know, right? A microplane only sets you back $13. Such a good value, considering all its uses!
Mmm, homemade hot chocolate. I’ll have to try this sometime when I’m feeling creative (and frozen…and considering it was 5 degrees when I got to work this morning, this might be necessary!).
By the way, I love the mugs that are in the photos. 🙂
LOL I think this hot chocolate would be particularly useful for you! 5 degrees?!?! My goodness that is just TERRIBLE. Good thing you’re visiting soon lol.