Ingredients
- Whole milk: 2 cups
- Heavy cream: 1/2 cup
- Dark chocolate (70% cacao), chopped: 4 ounces
- Unsweetened cocoa powder: 1 tablespoon
- Granulated sugar: 2 tablespoons
- Vanilla extract: 1/2 teaspoon
- Pinch of sea salt
Instructions
- Step 1: Combine milk, heavy cream, cocoa powder, and sugar in a saucepan. Whisk constantly over medium heat until the mixture is smooth and begins to simmer, but do not boil.
- Step 2: Reduce heat to low and add the chopped dark chocolate. Whisk continuously until the chocolate is completely melted and the mixture is smooth and glossy.
- Step 3: Remove the saucepan from the heat and stir in the vanilla extract and a pinch of sea salt.
- Step 4: Whisk vigorously or use an immersion blender to create a frothy texture. This step is important for that Parisian cafe style!
- Step 5: Pour the hot chocolate into mugs and serve immediately. Garnish with whipped cream or chocolate shavings, if desired.
Notes
- Store leftover hot chocolate in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop over low heat, whisking frequently to prevent scorching and maintain its smooth texture.
- For an extra touch of Parisian flair, serve in warmed mugs and top with a dusting of cocoa powder and a delicate chocolate straw.
- Don't skip the vigorous whisking or immersion blending – this aeration is key to achieving the luxuriously light and frothy texture that sets this hot chocolate apart.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American