European Hot Chocolate is the ultimate treat when you need a cup of cozy! This recipe for hot chocolate with real chocolate, milk, a touch of cream, and is inspired by thick Italian hot chocolate.
Prep time: PT2M
Cook time: PT8M
Total time: PT10M
5 stars (9 reviews)
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- Pour the milk and heavy cream into a saucepan and place over medium-low heat. Slowly warm the milk until it is hot, but not boiling.
- While the milk warms up, sift the cocoa powder, powdered sugar, and cornstarch through a sieve and into a small bowl to remove any lumps.
- When the milk is hot, whisk in the cocoa mixture, and continue to heat the milk, whisking constantly, until the mixture starts to thicken, about 5 minutes. The cornstarch will add body to the cocoa, but be careful that you don’t allow it to cook for too long or it will be too thick.
- Stir in the chopped chocolate and continue to whisk until the hot chocolate reaches your desired consistency. Taste the hot chocolate and sweeten to taste with additional powdered sugar, if you wish. Remove from the heat and divide the hot chocolate into two mugs.
- Top the hot chocolate with whipped cream and chocolate shavings, if you wish.
- Chill the bowl and whisk of a stand mixer beforehand in the freezer, if possible, for at least 30 minutes prior to making the whipped cream.
- Place the heavy cream into the bowl of a stand mixer with the whisk attachment. Whisk at high speed until peaks begin to form.
- Gradually add the powdered sugar and vanilla and continue to whisk until the cream is soft peaks. Store in the refrigerator in an air-tight container until ready to serve.