Creamy Homemade Hot Chocolate
Valentine’s Day evolves as life and family changes. There used to be pressure for a perfect date night with reservations at a nice restaurant, a well-chosen gift, and an evening of romance. Now there’s construction paper cards and hot chocolate all around. I kinda like this better.
Most hot chocolate recipes are either cocoa and sugar, or chopped chocolate with milk and cream. This hot chocolate has cocoa, which imparts that dark, chocolatey depth of flavour, and chopped chocolate, for that wonderful richness. And I have a secret ingredient in here that boosts the silky, creamy mouthfeel without the weightiness of cream: corn starch.
Before you get weirded out, read the label on most commercial hot cocoa mixes. There’s always some form of modified starch in there. And chocolate pudding? Corn starch. So we’re cool on that point, right?
I made this last weekend when we had my sister’s dog over. He’s the sweetest, snuggliest pup, and he was sure there was a mug for him, too. <3
*or at least a fireplace app.
- 5 tbsp granulated sugar
- 3 tbsp unsweetened cocoa powder
- 1 tbsp cornstarch
- 3 cups milk 2% or whole
- 1/4 cup finely chopped dark chocolate
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- whipped cream or marshmallows for topping
- In a large saucepan off of heat, whisk together the sugar, cocoa and cornstarch. Gradually pour in 1/2 cup of the milk, whisking constantly until there are no more lumps, then slowly whisk in remaining milk.
- Place saucepan on stove over medium heat and bring to a boil, watching closely as it can rise up and bubble over. Reduce to a simmer and cook for 2 minutes more, pulling the saucepan off of heat if the milk is rising to the top.
- Remove from heat and whisk in chocolate until melted. Stir in salt and vanilla extract. Serve topped with a dollop of whipped cream or marshmallows.