📝 About This Recipe
This isn't your average powdered cocoa; it is a luxurious, Parisian-style drinking chocolate crafted from a blend of high-quality dark chocolate and pure cocoa. By emulsifying real chocolate into a base of whole milk and heavy cream, we create a drink with an incredible depth of flavor and a silky, coat-the-spoon texture. A hint of espresso and sea salt elevates the cocoa notes, making every sip a sophisticated, warming embrace.
🥗 Ingredients
The Chocolate Base
- 4 ounces Dark Chocolate (60-70% cacao, finely chopped)
- 2 tablespoons Dutch-processed Cocoa Powder (sifted to remove lumps)
- 1.5 tablespoons Light Brown Sugar (packed; adds a subtle molasses undertone)
The Liquid Gold
- 1.5 cups Whole Milk (do not use skim for best results)
- 1/2 cup Heavy Cream (adds essential richness)
- 1 teaspoon Pure Vanilla Extract (high quality)
- 1/4 teaspoon Espresso Powder (optional, but enhances chocolate flavor)
- 1 pinch Fine Sea Salt (to balance the sweetness)
For Garnish
- 1/2 cup Heavy Whipping Cream (cold, for topping)
- 1 tablespoon Powdered Sugar (for the whipped cream)
- 1 tablespoon Dark Chocolate Shavings (for decoration)
- 2 Cinnamon Stick (for stirring)
👨🍳 Instructions
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1
Finely chop your dark chocolate bar using a serrated knife. Smaller pieces ensure the chocolate melts evenly and prevents the milk from boiling before the chocolate is incorporated.
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2
In a medium heavy-bottomed saucepan, whisk together the cocoa powder, brown sugar, espresso powder, and sea salt until well combined.
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3
Slowly pour about 1/4 cup of the whole milk into the cocoa mixture. Whisk vigorously to create a smooth, thick paste; this prevents cocoa clumps in the finished drink.
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4
Gradually whisk in the remaining milk and the 1/2 cup of heavy cream until the liquid is uniform in color.
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5
Place the saucepan over medium-low heat. Heat the mixture, whisking frequently, until it is steaming and small bubbles begin to form around the edges (approximately 170°F or 77°C).
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6
Reduce the heat to low. Add the chopped dark chocolate to the hot milk mixture.
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7
Let the chocolate sit undisturbed for 1 minute to soften, then whisk gently in a circular motion until the chocolate is completely melted and the liquid is glossy.
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8
Continue to cook on low for another 2-3 minutes, whisking occasionally. Do not let the mixture reach a rolling boil, as this can scald the milk and make the chocolate grainy.
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9
Remove the saucepan from the heat and stir in the pure vanilla extract. The scent will be immediate and heavenly.
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10
In a separate chilled bowl, whisk the 1/2 cup of cold heavy cream and powdered sugar until soft peaks form. Do not over-beat; you want a cloud-like texture.
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11
Taste the hot chocolate. If you prefer it sweeter, add a teaspoon more sugar; if it's too thick, add a splash of warm milk.
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12
Pour the hot chocolate into two warmed ceramic mugs, leaving about an inch of space at the top.
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13
Gently dollop a generous spoonful of the whipped cream onto each mug. It will begin to melt slightly into the dark liquid.
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14
Finish with a sprinkle of dark chocolate shavings and serve immediately with a cinnamon stick for stirring.
💡 Chef's Tips
Use a high-quality chocolate bar rather than chocolate chips; chips contain stabilizers that prevent them from melting into a perfectly smooth sauce. For an even frothier texture, use an immersion blender for 30 seconds just before serving to create a light foam on top. Never boil the milk; high heat breaks the emulsion of the chocolate and can cause the dairy to separate or develop a 'skin'. If you want a dairy-free version, substitute whole milk with full-fat oat milk and use a high-quality vegan dark chocolate. Always sift your cocoa powder; those tiny lumps are notoriously difficult to whisk out once the liquid is hot.
🍽️ Serving Suggestions
Serve with buttery, toasted brioche soldiers for a classic French-style breakfast. Pair with a side of crisp almond biscotti for a delightful textural contrast. Add a splash of dark rum or bourbon for a sophisticated 'grown-up' evening treat. Serve alongside fresh raspberries or strawberries; the acidity of the fruit cuts through the richness of the chocolate. Dust the top with a tiny pinch of cayenne pepper if you enjoy a Mexican-inspired spicy kick.