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Epicurious

Serious Hot Chocolate

Make this when you have invited serious chocoholics to brunch, and keep in mind that the finest hot chocolate starts with the best possible unsweetened chocolate. I use Callebaut or Scharffen Berger. Sweetened condensed milk is a mixture of sugar and whole milk, and it serves here to both thicken and sweeten.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

6 ounces good-quality unsweetened chocolate, broken into pieces
2 cups milk
2 cups heavy cream
1/2 cup sweetened condensed milk
1/2 cup sugar

Preparation

  1. Step 1

    In the top of a double boiler over simmering water, melt the chocolate.

    Step 2

    Stir together the milk, cream, sweetened condensed milk, and sugar in a heavy 2-quart saucepan over low heat. Cook until very hot but not boiling.

    Step 3

    Whisk the melted chocolate into the cream mixture and continue whisking until no chocolate streaks remain and the beverage is smooth and very hot.

    Step 4

    Pour into mugs and serve.

  2. Spiked Bittersweet Hot Chocolate Variation

    Step 5

    Add 1 1/2 ounces dark rum to each cup of hot chocolate.

Bubby's Brunch Cookbook cover.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
TagsHot ChocolateBeveragesChocolateGluten FreeNut FreeEasyQuick5 Ingredients or FewerCookbooks
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