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The ultimate hot chocolate recipe

The ultimate hot chocolate recipe


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  • Dish type
  • Drink
  • Hot chocolate

I find that hot chocolate made from a good chocolate bar is much better than the kind made with cocoa powder. And my three daughters don't disagree!

3 people made this

IngredientsServes: 4

  • 1L semi-skimmed milk
  • 100g dark chocolate, chopped
  • 200ml whipping cream

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Heat about 200ml of the milk in a heavy saucepan over low heat. Stir in the chocolate pieces, and cook, stirring occasionally, until the chocolate is melted, about 5 minutes. Whisk in the rest of the milk, and cook until steaming but not boiling, about 5 minutes.
  2. Beat the whipping cream until stiff. Pour the hot chocolate into mugs and add a spoonful of whipped cream on top of each cup.

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How to Make the Best Hot Chocolate

This decadent winter treat is more dessert than drink.

If you&aposve grown accustomed to lackluster hot chocolate made from ripping open an envelope of powder and pouring it into a cup of hot water, I&aposm here to tell you that real hot chocolate awaits. And it&aposs just as easy to make. Rich, thick, and velvety smooth, hot chocolate is made using a few simple ingredients that make all the difference. If the weather outside is frightful, warm up with a cozy cup of homemade hot chocolate (not to be confused with hot cocoa, more on that later). Read on to learn how to make the best hot chocolate from scratch.


Decadently Spiced Hot Chocolate: The Ultimate Recipe

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Hot chocolate is made for the doldrums of February, when coffee is insufficient bait for getting out from under the covers. This rich homemade version is enough of a treat to establish a sense of occasion (here’s looking at you, Valentine’s Day) but simple enough to make before a busy day.

Take your time while heating the milk, and taste while cooking to adjust the quantity of chocolate to your preferences. (I prefer mine strong.) Using the recipe below as a base, you can make endless variations. I often add ground cardamom, which has a complex, menthol-like flavor. Another favorite addition is a fresh chili, cut in half with the seeds removed. Toss it in at the same time as the cinnamon stick and strain before serving and you’ll be left with a wonderful, invigorating heat.

As with anything comprised of so few ingredients, the quality of the components will be evident. Very fresh milk and cream will add sweetness, as will using a cinnamon stick rather than ground cinnamon. Look for bars of chocolate instead of chips or powder brands like Green & Black’s and Valrhona are good and widely available.

Ingredients:
2 cups whole milk
1 cup heavy cream
1 cinnamon stick
3.5 oz. (100 g.) 70 percent dark chocolate, chopped
A pinch of ground ginger

Instructions:
1. Combine the milk and cream in a small saucepan and turn the stove on low. Add the cinnamon stick and heat slowly, whisking every 15 seconds or so, until the mixture is hot but not simmering (about 5 minutes).

2. Add the chocolate and ginger and whisk to combine. Continue heating gently and whisking intermittently for about 10 to 15 minutes, without letting the milk come to a simmer. The chocolate will fragment slowly before melting into the milk. When the chocolate has melted completely, the color will be uniform and the texture will be smooth.

3. Strain out the cinnamon stick and pour into two mugs. Enjoy immediately.


You will need a food processor.

Place the chocolate in the fridge for 30 minutes, then unwrap and blitz until fine in a food processor. Add the rest of the ingredients with a good pinch of sea salt, and pulse until nicely mixed. Decant into an airtight jar, pop the lid on and give it a good shake up, then pop on your shelf until you’re ready for the perfect mug of chocolatey heaven. To make a hot chocolate, simply put 2 heaped tablespoons of mixture and . mug of milk per person into a pan. Bring to a simmer over a medium heat for 5 minutes, whisking regularly, then pour your thickened, silky, frothy hot chocolate into mugs and top with an extra grating of chocolate. Leave to cool just a little, then sit back, relax and indulge. Feel free to embellish your mug of hot chocolate with a little extra deliciousness – a few marshmallows, a dollop of whipping cream, a pinch of cinnamon, a little grating of white chocolate or nutmeg, even a bit of orange zest – the choice is yours.

Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises (2014, Jamie’s Comfort Food) Photographer: David Loftus.


The recipe: CBD hot chocolate

With that out of the way, let’s get to the real reason we are all here—the recipe! Note that since this is a recipe for fresh hot chocolate, we’ll be using real chocolate rather than the powdered kind. Make sure you use a brand you like so that the end results leave your taste buds dancing!

  • 2 cups of whole milk
  • 2 tablespoons of organic sugar
  • 1 cup of chopped bittersweet chocolate, or chocolate chips
  • 1 pinch of salt
  • 1 serving of CBD oil
  1. Pour the milk and sugar into a small saucepan and heat over a low-medium temperature.
  2. As the milk mixture is heating, place the chocolate in the top of a double boiler, or a glass bowl sitting on a pot with lightly boiling water. Stir the chocolate often until the chocolate is fully melted.
  3. When the milk starts to steam and you see bubbles form along the edges, turn off the heat, and pour in the melted chocolate. PRO TIP: Be careful not to allow the milk to boil as this can cause clumps to form.
  4. Add a pinch of salt to the mixture and use a whisk to incorporate the ingredients together fully.
  5. Once ready, pour the contents of the saucepan into a cup or mug, add your CBD oil, and enjoy!
  • You can add other ingredients, like putting marshmallows and whipped cream on top, to make this recipe even more indulgent.
  • Try using mint chocolate chips instead of plain chocolate for a unique twist to this tasty traditional beverage.
  • If you have a thermometer, consider using one to ensure that the temperature of the milk doesn’t exceed 180 degrees Fahrenheit. This will ensure a smooth consistency and can help keep your CBD at maximum potency.

Wrapping up

This is the only CBD hot chocolate recipe you need, but don’t just take our word for it. Try it out yourself, and don’t be afraid to alter it to your preferences. If you aren’t a fan of refined sugar, swap it out for another sweetener such as honey or monk fruit. If you do choose to use a CBD honey, keep in mind the total amount of CBD being consumed. Use less CBD oil to return to your optimum serving size, if that is of concern.

Regardless, making little tweaks to the recipe is one of the things that make cooking so fun! Give it a try and let us know what you think!

If you’re looking for CBD Oils to use in your cooking recipes, get in touch with us to see how we can help.

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Ultimate French hot chocolate recipe

French style hot chocolate is decadent, it can’t be denied. Luxuriously rich, smooth, creamy and oh so chocolatey.

It was introduced to the court of Versailles during the reign of Louis XIV but it was his grandson Louix XV who made it a feature of Versailles cuisine. During his reign, the popularity of hot chocolate soared – the King even took to making it himself, so enamoured was he of the rich drink. During his reign the first chocolate making machines were invented and specialist outlets were set up in Paris.

Marie-Antoinette even bought her personal chocolate-maker with her from Austria when she married Louis XVI in 1770.

It was expensive though, so didn’t really become popular with everyone until the 19th century when factories such as Menier opened to produce it en masse.

Hot chocolate fit for royalty

You could make it like King Louis XV whose recipe is as follows:

Place an equal number of bars of chocolate and cups of water in a cafetiere and boil on a low heat for a short while when you are ready to serve, add one egg yolk for four cups and stir over a low heat without allowing to boil. It is better if prepared a day in advance. Those who drink it every day should leave a small amount as flavouring for those who prepare it the next day. Instead of an egg yolk one can add a beaten egg white after having removed the top layer of froth. Mix in a small amount of chocolate from the cafetiere then add to the cafetiere and finish as with the egg yolk.

Source: Dinners of the Court or the Art of working with all sorts of foods for serving the best tables following the four seasons, by Menon, 1755 (BnF, V.26995, volume IV, p.331)

Or you could make it like a Parisian! We asked Paris-based Ian Benton of La Chambre Paris luxury linen bedding to share his favourite recipe for hot chocolate the way the French make it, perfect for a lazy lie-in…

Ingredients for French hot chocolate

2 cups whole milk
6 ounces/170g top quality dark or bittersweet chocolate (at least 70%)
1-2 tablespoons brown sugar (optional and according to taste)
Tiny pinch of sea salt
Whipped cream for serving (optional)
Powdered cinnamon if you want a bit of Christmas cheer

Instructions

Heat the milk in a pan until it’s hot and bubbles appear, but not boiling. Add the salt and the finely chopped dark chocolate and whisk until dissolved and smooth.

Heat it to a very low simmer, whisking continuously, but don’t let it boil. Simmer for about three minutes during which time it will thicken.

Stir in the brown sugar if you like your hot chocolate sweet, and whisk until smooth.

For extra decadence serve with a dollop of whipped cream. And for a little Christmas cheer, sprinkle a pinch of cinnamon powder over the cream.

Note: For an even thicker result, make the hot chocolate ahead of time, let it cool and then reheat when ready to serve.


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What makes the ultimate hot chocolate?

You have probably been making hot chocolate without a recipe for your entire life — for many, hot chocolate can mean dumping a few scoops of a mix into a mug, adding a few glugs of milk, and heating the whole thing in the microwave. Making hot chocolate from scratch was something you probably didn't even think to do. With a just a few simple steps, you'll realize how truly simple it is. Hot chocolate is like pancakes: Both aren't hard to make from scratch, but most people use mixes and the end results suffer.

Think back to winter days when you played outside so long that the snow penetrated your boots, bulky leggings, and even the woolen mittens clipped to your sleeves. Nothing could cure that chill like hot cocoa. You can probably recall the warmth of the steaming cup warming your hands, the chocolate aroma, and the smooth taste. We've all had powdery hot cocoa — watery, with those occasional crunches of undissolved marshmallow clumps. Still, cocoa was — and still is — the best thing to stir into a mug on a winter afternoon.

What makes a great hot chocolate? There are many fine-quality cocoa powders on the market, but the best hot chocolate comes from a mixture of semisweet and milk chocolate combined. Dove Silky Smooth Milk Chocolate has intense, full, rich chocolate flavor that is not overly sweet. It has a super-creamy texture from abundant milk fat and cocoa butter. Ghirardelli semisweet chips or bars have intense complex flavors that are not gritty or grainy. These two combined create the "Ultimate Hot Chocolate."

Whether you booze it up with a teaspoon (or more) of Godiva Chocolate Liqueur or Frangelico or serve it "virgin," spice-laced with cinnamon or peppermint sticks, or top it with marshmallows, this recipe is guaranteed to produce wintry, chocolate bliss.


Chocolate Frosting

WET INGREDIENTS. In a large bowl (or the bowl of a stand mixer), beat the butter and cream cheese until light and fluffy, about 2-3 minutes.

DRY INGREDIENTS. Carefully add in the cocoa powder, vanilla and salt, beat until combined.

CREAM. With mixing speed on low, gradually add the powdered sugar, one cup at a time. When all of the powdered sugar has been added, beat in heavy cream, then add more if necessary to create a spreadable consistency. The frosting should be on the thicker side.

PIPE. Using a piping bag fitted with an extra large piping tip (see NOTES below for suggestions), pipe onto cooled cupcakes and sprinkle with desired garnish.


Hot Chocolate Fudge

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Hot Chocolate Fudge is the perfect holiday treat! With sweetened condensed milk, vanilla, chocolate chips, hot chocolate mix, and topped with marshmallows.

This easy Candy Recipe is a combination of two classic seasonal treats Hot Chocolate and Chocolate Fudge. Serve it at your next holiday party for a unique crowd-pleasing dessert!

HOT CHOCOLATE FUDGE

Hot chocolate is the most iconic drink of the winter season, and it’s no wonder why. There’s nothing quite like a big mug of hot, creamy, chocolate-y goodness on a cold day. This recipe takes the taste we all love from hot chocolate and turns it into a fun, shareable dessert. Use your favorite kind of hot cocoa mix to make an equally delicious fudge!

Serve Hot Chocolate Fudge with other holiday favorites like Eggnog and Buckeye Balls at your next holiday get-together. The mini-marshmallows on top make an especially festive presentation that’s perfect for a party. It’s a rich, creamy finger food that adults and kids will absolutely love!

HOT CHOCOLATE FUDGE AS A GIFT

Fudge is also great for gift-giving. Cut the Hot Chocolate Fudge into squares then package it in a cookie tin. Lay a piece of parchment paper or decorative tissue paper over the bottom of the tin and between each layer of fudge so they don’t stick.

If you’re sending fudge in the mail put the container in a similar sized shipping box. To keep the fudge chilled in transit pack a frozen gel pack with it. Be sure to wrap the gel pack in plastic to make sure it doesn’t leak. Send it off for the ultimate edible-gift!

TIPS FOR MAKING HOT CHOCOLATE FUDGE

  • Start by prepping your pan with aluminum foil and cooking spray so the fudge doesn’t stick.
  • Add chocolate chips, hot chocolate mix, and sweetened condensed milk to a sauce pan. Make sure to keep the heat low and stir as the chocolate melts.
  • Getting fudge to the right temperature is one of the hardest parts of any fudge recipe. If you overcook, you’ll end up with dry crumbly fudge. Undercooking makes fudge that won’t set right. To take out any guess work use a candy thermometer in the fudge mixture. The ideal temperature to bring your fudge to is 235 degrees F.
  • The chocolate mixture should be melted and smooth. Turn off the heat and add in the vanilla.
  • Spread the fudge into your prepared pan, then top it with your marshmallows. Press the marshmallows in gently so they’re still on top, but stuck into the fudge.
  • Be sure to let the fudge set for the full 4 hours before digging in.

MORE FUDGE RECIPES

Cookie Dough Fudge

Easy Chocolate Fudge

Chocolate Walnut Fudge

Peanut Butter Fudge

MAKE-AHEAD HOT CHOCOLATE FUDGE

If you wait to do all of your holiday baking until a few weeks before Christmas, it will all seem overwhelming. The great thing about this Hot Chocolate Fudge is that you can store it in the freezer for up to 6 months. Most fudge and a lot of cookie recipes are great make-ahead desserts. You can do your holiday baking slowly in the months leading up to Christmas, and keep the holiday goodies in the freezer until you need them. Here are the easy step-by-step directions for storing your fudge.


Watch the video: Hot Chocolate Recipe - AMERICAN VS ITALIAN HOT CHOCOLATE (May 2022).