Rich Dark Hot Chocolate (Chocolat Chaud)
Inspired by techniques from NYT Cooking and Serious Eats.
Cocoa is whisked into boiling water, then whole milk; chopped dark chocolate, sugar and a pinch of salt are melted in until glossy and slightly thick, and vanilla goes in at the end.
Always check the labels of the products you use.
Method
- 1
Bloom the cocoa. Bring the water to the boil in the saucepan, then whisk in the cocoa to a smooth paste; a few lumps are fine. Hot water releases the cocoa's flavour.
- 2
Add the milk. Lower the heat to medium and whisk in the milk, sweeping around the sides of the pan to dissolve the cocoa.
- 3
Melt the chocolate. When the milk starts to steam and bubble at the edges, whisk in the chocolate, 1 tbsp sugar and the salt. Turn the heat to low and whisk for 2-3 minutes until melted, glossy and slightly thickened; don't let it boil hard.
- 4
Finish. Taste and whisk in more sugar if you like, then take the pan off the heat and whisk in the vanilla.
- 5
Serve. Pour into the mugs and serve straight away; it thickens further as it cools.
Storage
Refrigerate leftovers, covered, for up to 2 days. Reheat gently, whisking. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan
- balloon whisk
- chopping board and serrated knife
- 4 small mugs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 334 kcal |
| Protein | 9.4 g |
| Carbohydrate | 30 g |
| of which sugars | 20.5 g |
| of which free sugars | 11 g |
| Fat | 20.6 g |
| of which saturates | 11.8 g |
| Fibre | 5.4 g |
| Salt | 0.29 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
