Homemade hot chocolate: the easy recipe for thick, shiny, silky chocolate

vote now
Drink
Very Easy
17 min
461 Kcal

There are few things more pleasurable in winter than drinking a good hot chocolate: dense and silky, with the perfect consistency to dip churros, pastries, sponge cake or a piece of roscón de Reyes when it's time. Yes, you're right, here we are talking about the Spanish recipe and Spanish traditions. In fact, there are century-old cafés where this ritual seems to be written in stone and new places that reinterpret it. Today, the idea is to take it home and have it like in the good places: hot, dense, shiny, dark, the kind of chocolate that gets you hooked. This homemade hot chocolate is not instant cocoa mixed with milk and ready (which is also very good), but a very thick chocolate, with aromas and a certain complexity. Although, of course, you can adjust it to your taste: more sugar if you want it more sweet, more milk if you prefer it to run and be more fluid. A drink that is drunk on both sides of the Atlantic on cold days and that admits no discussion.

Ingredients

3

Materials

  • Ladle
  • Whisk

Preparation

Preparation5 min
Waiting time2 min
Cook time10 min
  • Homemade hot chocolate: the easy recipe for thick, shiny, silky chocolate - Preparation step 1In a saucepan, mix the milk and cornstarch while cold. Stir until the cornstarch is smooth. Also add the sugar and cocoa. Mix until no lumps remain.
  • Homemade hot chocolate: the easy recipe for thick, shiny, silky chocolate - Preparation step 2Place the saucepan over medium heat, add the chili pepper and stir constantly with a whisk until the mixture is very hot, but does not boil.
  • Homemade hot chocolate: the easy recipe for thick, shiny, silky chocolate - Preparation step 3Add the liquid cream, the vanilla essence and the instant coffee. Keep the heat on medium-low while stirring. Remove the chili pepper.
  • Homemade hot chocolate: the easy recipe for thick, shiny, silky chocolate - Preparation step 4Add the chopped chocolate and continue stirring until it is completely melted. Gradually, the chocolate will be ready and slightly thickened. Remove from heat.
  • Homemade hot chocolate: the easy recipe for thick, shiny, silky chocolate - Preparation step 5Off the heat, add a pinch of salt and stir. Then add a little olive oil in a trickle while whisking with the whisk. The oil will add shine and roundness. The salt will enhance the cocoa flavor. Emulsify with the whisk for about 15 seconds and let stand for a couple of minutes before serving.
  • Homemade hot chocolate: the easy recipe for thick, shiny, silky chocolate - Preparation step 6Serve. If you wish, you can decorate with whipped cream or a little grated chocolate, and that's it!

Rate this recipe

FAQ ❓

How to adjust the point of the hot chocolate to my taste?

For more fluid, add a splash of milk and heat without boiling. For thicker, keep it on low heat for 1-2 minutes more, stirring, or add a pinch more cornstarch or chocolate (keep in mind that, once it cools, the chocolate thickens a little more). Adjust the sugar according to the percentage of your chocolate.
Yes, once tempered, store it in a closed container in the refrigerator and reheat it over very low heat, stirring to prevent it from sticking. In the microwave, use medium power in short batches, stirring between each batch until the texture is restored.
To avoid lumps, mix cold: first milk + cornstarch until smooth and then add sugar and cocoa, whisking until smooth before heating. On the fire, stir continuously with a whisk (without boiling) and add the chopped chocolate at the end so that it melts evenly. If lumps appear, remove from the heat and whisk vigorously; if they persist, strain and mix again.
A pinch of salt enhances the cocoa flavor, balances the sweetness and makes the hot chocolate more "intense" without adding more sugar. Add it at the end and taste: a very small amount is enough.
A few drops of mild olive oil add shine and a silkier feel, and help emulsify to make it homogeneous.
In Spain, "Swiss chocolate" is usually "chocolate a la taza" served with a good layer of whipped cream or chantilly on top. The classic is eaten alone. The base can be similar, but the Swiss chocolate looks for creamy contrast and more volume.
Yes, you can use lactose-free milk without changing the process: heat the same and adjust the thickness as usual. Note: some lactose-free milks taste slightly sweeter, so start with less sugar and correct at the end according to your chocolate.
Try cinnamon, vanilla, cardamom, cloves, ginger or nutmeg. Orange peel, a touch of coffee or honey also work. Add in small amounts, infuse for a few minutes and adjust at the end to keep the cocoa in charge.
The classic is to serve it with churros, to dip and balance its density. It also goes very well with sponge cakes and puff pastries. And yes: roscón de Reyes is a perfect accompaniment to chocolate a la taza.

Nutrition

for 1 serving / for 100 g
Calories: 461Kcal
  • Carbo: 40.9g
  • Total fat: 29.5g
  • Saturated fat: 18.3g
  • Proteins: 6g
  • Fibers: 3.9g
  • Sugar: 32.4g
  • ProPoints: 13
  • SmartPoints: 22
Nutritional information for 1 serving (188g)

Cookware

burner

Attributes

Keep refrigerated
PetitChef_OfficialPetitChef_Official

Questions

Photos of members who cooked this recipe

Comments

Rate this recipe: