• February 11, 2016

    Creamy Homemade Hot Chocolate

    by

    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.

    Creamy Homemade Hot Chocolate

    This creamy homemade hot chocolate recipe has cocoa, chocolate, and a secret ingredient that boosts the silky, creamy mouthfeel without the weightiness of cream.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Drinks
    Cuisine: Canadian
    Servings: 2 greedy mugs, or 4 dainty mugs
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • 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

    Instructions

    • 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.
    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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