📝 About This Recipe
Step into the grand coffee houses of Vienna with this luxurious, velvet-textured hot chocolate that transcends the ordinary. Unlike its thinner counterparts, the authentic Viennese version is thickened with a tempered egg yolk and infused with a hint of dark spice, creating a drink so rich it feels like liquid silk. Topped with a generous cloud of unsweetened whipped cream, it is the ultimate sophisticated comfort for a chilly afternoon.
🥗 Ingredients
The Chocolate Base
- 4 ounces High-quality dark chocolate (at least 60-70% cocoa solids, finely chopped)
- 2 cups Whole milk (do not use skim or low-fat for this recipe)
- 1-2 tablespoons Granulated sugar (adjust based on the sweetness of your chocolate)
- 1/2 teaspoon Pure vanilla extract (or the seeds of half a vanilla bean)
- 1/8 teaspoon Ground cinnamon (just a pinch for warmth)
- 1 pinch Sea salt (to balance the richness)
The Liaison (Thickener)
- 1 Egg yolk (from a large, fresh egg at room temperature)
- 1 tablespoon Heavy cream (to whisk with the yolk)
The Schlagobers (Whipped Cream Topping)
- 1/2 cup Heavy whipping cream (very cold)
- 1 teaspoon Confectioners' sugar (optional, for a hint of sweetness)
- 1 pinch Unsweetened cocoa powder (for dusting)
- 1 teaspoon Dark chocolate shavings (for garnish)
👨🍳 Instructions
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1
Begin by finely chopping your dark chocolate. The smaller the pieces, the more evenly and quickly it will melt into the milk without scorching.
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2
In a small chilled bowl, whip the 1/2 cup of heavy whipping cream and optional confectioners' sugar until soft peaks form. Do not over-whip; it should be thick but still pillowy. Place in the refrigerator until ready to serve.
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3
In a heavy-bottomed saucepan, combine the whole milk, sugar, cinnamon, and sea salt over medium-low heat.
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4
Heat the milk mixture until it is steaming and small bubbles begin to form around the edges (scalded milk), but do not let it reach a rolling boil.
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5
Reduce the heat to low and add the chopped chocolate. Whisk constantly in a slow, circular motion until the chocolate is completely melted and the liquid is a uniform deep brown.
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6
Stir in the vanilla extract and continue to cook for 2-3 minutes, whisking occasionally to ensure no chocolate sticks to the bottom.
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7
In a separate small heat-proof bowl, whisk the egg yolk with one tablespoon of heavy cream until smooth.
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8
Temper the egg yolk: Slowly ladle about 1/4 cup of the hot chocolate mixture into the egg yolk while whisking vigorously. This prevents the egg from scrambling.
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9
Slowly pour the tempered egg mixture back into the saucepan with the remaining hot chocolate, whisking continuously.
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10
Cook the mixture over low heat for another 1-2 minutes. The chocolate will begin to thicken slightly and take on a glossy, velvety sheen. Do not let it boil after adding the egg.
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11
Remove from heat. For an extra frothy finish, use a handheld milk frother or an immersion blender for 30 seconds until a light foam appears on the surface.
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12
Pour the hot chocolate into two pre-warmed ceramic mugs or traditional glass cups.
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13
Top each mug with a generous dollop of the chilled 'Schlagobers' (whipped cream).
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14
Finish with a light dusting of cocoa powder and a sprinkle of chocolate shavings for a professional coffee-house presentation.
💡 Chef's Tips
Always use the best chocolate you can find; since there are few ingredients, the quality of the cocoa makes the dish. Never let the chocolate boil after adding the egg yolk, or you will end up with a grainy texture. If you are nervous about the egg yolk, you can substitute it with a teaspoon of cornstarch dissolved in cold milk, though the flavor won't be as rich. Pre-warm your mugs with hot water before pouring the drink to keep the beverage at the perfect temperature for longer. For an adult version, add a splash of Mozart Chocolate Liqueur or dark rum at the very end.
🍽️ Serving Suggestions
Serve with a side of traditional Manner wafers or a slice of Sachertorte for a true Viennese experience. Pair with a glass of cold sparkling water, as is tradition in Austrian coffee houses to cleanse the palate. Accompany with a small silver spoon to eat the whipped cream separately or stir it into the depths of the chocolate. A side of lightly salted almonds provides a lovely textural contrast to the creamy drink.