One of my favorite childhood memories is drinking creamy hot chocolate with some buttered toast on the side on rainy days. Now that the weather’s turning cool, cup of thick, dark cocoa is what I want on most nights- and would have, if it wasn’t so calorie-filled and decadent.
Because, believe me, this recipe is extremely decadent. If you like milky, watery hot cocoa, stop now and look elsewhere. This is seriously thick, heavy stuff.
Thick Hot Chocolate
1 cup whole milk
1 cup heavy cream
1/4 cup (generous) superfine (or caster) granulated sugar
1 100-gm bar (3-1/2 ounces) dark bittersweet chocolate, finely sliced or given a couple of whirls in the food processor
1/4 cup (1 ounce or 28 gm) cocoa powder, loosely packed, preferably Valrhona, Callebaut or Ghirardelli
In a medium saucepan, stir together the milk, cream, and sugar- bring to a boil over medium heat. Add the chopped chocolate and cocoa powder, and bring to a boil again, all the time whisking with a good whisk. You want the chocolate and cocoa to dissolve, and the mixture to thicken.
Serve immediately, and optionally with a side of whipped cream.