Recipes · Drinks
Homemade Hot Chocolate
AI-written · not yet kitchen-tested
Hot chocolate turns out velvety if the cocoa is first stirred smooth with a little milk and the milk is then heated only to just below a boil. If it boils, a skin forms and the chocolate scorches easily on the bottom of the pot.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 2 tbsp unsweetened cocoa powder heaping
- 2 tbsp sugar more or less to taste
- 1 pinch salt
- 800 ml (3 1/2 cup) whole milk
- 120 g (4.2 oz) bittersweet chocolate finely chopped
Method
- Mix the cocoa powder, sugar and salt in a medium saucepan. Add 100 ml (scant 1/2 cup) of the milk and whisk to a smooth paste without lumps.
- Pour in the rest of the milk and warm it over medium-low heat for 5 to 6 minutes, stirring, until it steams and small bubbles show at the edge. The milk must not boil.
- Take the pot off the heat, add the chopped chocolate, let it sit for 1 minute and then whisk until it has melted completely. If lumps remain, warm the pot briefly once more on the lowest setting.
- Whisk the chocolate vigorously until slightly frothy, taste and pour into warmed mugs. For children, let it cool for a few minutes: anything hotter than about 140 °F (60 °C) can scald the mouth.
Tip: If a skin has formed anyway, whisk it back in or lift it off with a spoon. If you like it thicker, use 150 g of chocolate instead of 120 g.
Tip: With chocolate of 70 % cocoa or more, the pot usually needs an extra tablespoon of sugar. Chocolate and cocoa can contain soy lecithin or traces of nuts; check the package if you have an allergy.