Hot chocolate with whipped cream and marshmallows
Serves 4 · 15 minutes · Mug and sauce jug
Proper hot chocolate made with dark chocolate and cocoa whisked into hot milk. Pour it into the yellow sauce jug and fill the enamel mugs at the table.
The best hot chocolate uses both dark chocolate and cocoa. Whisk the cocoa and sugar into a little hot milk first so there are no lumps, heat the rest of the milk without boiling and melt in the chocolate. A pinch of salt lifts the flavour.
Ingredients
Serves 4
- 800 ml whole milk
- 100 g dark chocolate, about 70%
- 2 tbsp cocoa powder
- 2 tbsp caster sugar
- A pinch of salt
- ½ tsp vanilla extract (optional)
To serve
- 200 ml whipping cream
- Cocoa powder for dusting
- A handful of mini marshmallows
Method
- Finely chop the chocolate. Whip the cream to soft peaks and chill.
- Heat 200 ml of the milk in a saucepan until steaming. Whisk in the cocoa and sugar until completely smooth.
- Pour in the rest of the milk and heat, stirring, until steaming well, but do not let it boil.
- Take the pan off the heat and whisk in the chocolate until melted. Season with salt and vanilla.
- Pour the hot chocolate into the sauce jug and fill the mugs at the table. Top with a spoonful of cream and a dusting of cocoa, or with marshmallows.
Why it works
The jug's spout pours cleanly, so everyone can top up their own mug at the table. The enamel mugs handle hot drinks and daily use, but they get hot from the chocolate – hold them by the handle.
FAQ
What is the best chocolate for hot chocolate?
A dark chocolate with 55–70% cocoa solids gives a rich flavour without being too sweet. If you use milk chocolate, leave out the sugar.
How do you stop hot chocolate going lumpy?
Whisk the cocoa and sugar into a small amount of hot milk first, then add the rest. Chopped chocolate melts evenly once the pan is off the heat.
Can I make hot chocolate with oat milk?
Yes, a creamy oat drink works well. Heat it gently and do not let it boil so it stays smooth.
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