A cup of Hot chocolate is so good during winters. This recipe is a classic creamy version of Hot Chocolate which is rich and luxurious. Real Chocolate and not cocoa powder makes this hot chocolate creamy, rich and delicious.
I make this homemade Hot chocolate when I want something to uplift my moods and spirit. I always have a block of baking (cooking) chocolate bars in the fridge and most of the time these chocolate bars get used up in making this decadent homemade hot chocolate.
The recipe is very easy and simple. It is made in three broad steps.
Hot Chocolate in 3 steps
- Melting the chocolate.
- Adding melted chocolate to hot milk.
- Stirring and mixing.
Type of Chocolate
- Type: You can use both couverture chocolate and compound chocolate. But note that couverture chocolate will give more rich, chocolaty, smooth and creamy quality to the drink as compared to compound chocolate.
- Percentage of cacao: You can use any type of chocolate having different percentages of cocoa solids and cocoa butter – semi-sweet, bitter-sweet or milk chocolate. The more percentage of cacao in the chocolate bar, the more it will have a chocolate flavor and bitterness.
- Chocolate chips: You can even use chocolate chips or callets.
Chocolate vs Cocoa Powder
I have made hot chocolate with cocoa powder and I personally find it grainy and not rich or creamy. Cocoa powder does not have cocoa butter in it. Whereas a couverture chocolate bar has cocoa butter in it.
Thus the cocoa butter from this chocolate gives the drink some creaminess and richness. That said, you can make hot cocoa or hot chocolate from cocoa powder. Just that it won’t be rich.
How to make Hot Chocolate
1. Chop 50 grams of semi-sweet chocolate. You will need 6 to 7 tablespoons of chopped chocolate (at room temperature). You can even use chocolate chips.
2. Take the chopped chocolate in a small mixing bowl.
3. Take 2 cups of full-fat milk or whole milk in a saucepan.
4. Add 2 tablespoons unrefined raw sugar. You can also use maple syrup or white sugar. Depending on the type of chocolate you use, you can add less or more sugar.
5. Begin to heat the milk. Mix and stir so that the sugar is dissolved.
6. Let the milk come to a boil. Switch off the flame.
7. Then take 2 to 3 tablespoons milk from the hot milk in the saucepan and add to the bowl containing chopped chocolate.
8. With a whisk mix the hot milk with the chocolate. The chocolate will begin to melt.
9. Mix to a smooth consistency.
10. Now pour this melted chocolate in the hot milk in the saucepan.
11. Mix very well.
12. Add 1 teaspoon vanilla extract. Stir and mix again.
13. Pour hot chocolate in mugs or cups.
14. Top each mug or cup with 1 to 2 tablespoons of whipped cream while serving. Whipped cream can be skipped. Note that the whipped cream should be not cold or chilled but at room temperature. If the whipped cream is chilled, the drink will become lukewarm.
15. Sprinkle some cocoa powder or chocolate shavings or gratings on top.
16. Serve Hot Chocolate straightaway.
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- 6 to 7 tablespoons chopped or grated semi-sweet chocolate or 50 grams - at room temperature
- 2 cups milk - full fat or whole
- 2 tablespoons unrefined cane sugar or white sugar - add as required
- 1 teaspoon vanilla extract or ¼ to ½ teaspoon vanilla essence
- 2 to 4 tablespoons whipped cream or add as required - optional
- Chop or grate the semi-sweet chocolate. You will need 6 to 7 tablespoons of chopped chocolate.
- Take the chopped chocolate in a small mixing bowl. Keep aside.
- In a saucepan add milk and sugar.
- Begin to heat the milk until it comes to a boil. When you keep the milk on the stove-top, stir so that the sugar dissolves.
- Switch off the flame.
- Then take 2 to 3 tablespoons milk from the hot milk in the saucepan and add to the bowl containing chopped chocolate.
- With a whisk mix the hot milk with the chocolate to a smooth consistency.
- Now pour this melted chocolate and vanilla extract in the hot milk in the saucepan. Mix very well.
- Pour hot chocolate in cups.
- Top with some whipped cream. You can also sprinkle some cocoa powder or chocolate shavings or gratings on top.
- Serve Homemade Hot Chocolate straightaway.
- Milk: Use whole milk or full-fat milk. Skimmed milk can curdle.
- Chocolate: For best results use couverture chocolate. Make sure that the chocolate is at room temperature.
- Whipped cream: Adding cream is optional and can be skipped. Do note that the whipped cream should be not cold or chilled but at room temperature. If the whipping cream is chilled, the drink will become lukewarm.
- Melting chocolate: The chopped chocolate can also be melted in a microwave or using the double boiler method.
- Vegan options: You can substitute with almond milk. Just heat the almond milk and do not boil it.
- Sweeteners: You can add more or less of the sweeteners depending on the type of chocolate. Unrefined raw sugar, maple syrup or white sugar can be added.
- Scaling: You can easily halve or double the recipe.
Nutrition Info Approximate values
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