The THICKEST and CREAMIEST Hot Chocolate Recipe EVER! (2024)

FAQs

How to make your hot chocolate thicker? ›

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

Marshmallows: The Unsung Hero

Believe it or not, the secret ingredient in gourmet hot chocolate is none other than marshmallows. These fluffy, sweet confections are the unsung heroes of the hot chocolate world, adding a delightful creaminess and hint of sweetness that takes the drink to a whole new level.

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch.

Un Dimanche a Paris

Aptly named 'a Sunday in Paris', this velvety chocolate chaud is a great shout and nestled amongst forward-thinking chocolate recipes you'll want to take home.

Ingredients For Thick Hot Chocolate

Whole milk: To make your hot chocolate rich and creamy, you want the fat from whole milk. Do not use skim or low fat. Chocolate: You want the best high-quality chocolate you can afford as you'll taste the difference.

The cornstarch version thickened quickly, making the hot chocolate very thick and creamy, and in the end we decided on a combination of cornstarch and confectioner's sugar, for the ideal texture and sweetness.

What is Colombian hot chocolate? Colombian hot chocolate is made using a dark unsweetened chocolate bar like Luker or Corona. It's typically made in water instead of milk with a pinch of cinnamon and cloves.

Place 2 tbsp (30 ml) hot chocolate mix in a mug. Add 170-230 ml (6-8 oz) boiling water or very hot milk. Stir well & enjoy!

There is less milk and sugar added, more chocolate or cocao. The result is similar in taste and consistency to a melted 80% dark chocolate bar. The best part is that hot chocolate is widely available wherever you want it, at almost every bar in Rome.

Why does Mexican hot chocolate taste better? ›

The most significant difference is in the ingredients. Mexican hot chocolate uses various spices, including cinnamon, cloves, and ancho chili pepper.

The Mayans called the drink “chocolhaa” (“bitter water”) and Aztecs called it “Xocolatl.” From those words eventually evolved the word “chocolate.” Cacao was used in special celebrations such as those for funeral rituals, war, or harvests.

Italy is another European country that loves its thick hot chocolate. Their version of hot chocolate uses heavy cream and milk like the French. But unlike the French, they go an extra step by adding cornstarch to thicken the mixture even more. The result is a pudding-like consistency that is still pourable.

🍵White Chocolate, Maccha, Mont Blanc Hot Chocolate-A white chocolate, matcha ganache base with chantilly cream, topped with matcha vermicelli using their vermicelli topping machine.

If the recipe uses cocoa powder, I'll use two teaspoons of cornstarch. Add the cornstarch directly to the small amount of liquid and stir it until dissolved. Once the pot of liquid begins to boil, stir in the cornstarch slurry. The milk will thicken slightly within 10 to 20 seconds.

Add more chocolate

Therefore, the texture becomes more runny and liquid-like. Therefore, our chefs recommend you to add chopped chocolate into the ganache to thicken it back. If you are using chocolate coins, then you don't need to chop it up.

Add thickening powder as required. Hot, milky drinks, such as Horlicks, hot chocolate or Ovaltine, thicken well. If you do not like milk, try the hot drink sachets where you just add boiling water. These also thicken well.

Want it thicker? Try adding a teaspoon for cornstarch before blending. Make it a Chocolate Milkshake by adding vanilla ice cream!