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Active Time
15 min
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Total Time
15 min
The thickness and bitterness of your drink will depend on your chocolate's level of cacao, which varies among brands. We got great results with Ghirardelli, which produced a full-bodied cocoa (our preference for dunking theginger doughnuts). We also used Lindt to good effect, but needed to add more cornstarch for extra thickening. Chocolate with more than 60 percent cacao will be too bitter.
Ingredients
Makes 8 servings
Step 1
Whisk together cornstarch and 2 tablespoons milk.
Step 2
Bring water to a boil in a 2-quart heavy saucepan, then reduce heat to moderately low and add chopped chocolate and a pinch of salt, whisking until smooth.
Step 3
Add cream and remaining milk (1 1/4 cups plus 2 tablespoons) and increase heat to moderate, then cook, whisking occasionally, until mixture is smooth and heated through. Taste; for a deeper chocolate flavor, whisk in cocoa.
Step 4
Whisk cornstarch mixture, then add half to chocolate mixture and simmer, whisking, until slightly thickened, about 2 minutes. Add brandy (if using) and remaining cornstarch mixture to thicken if desired, then simmer, whisking, 1 minute.
Leave a Review
Reviews (3)
Back to TopWhere's the recipe??
Terri
Gaithersburg, MD
2/1/2022
Very thick, rich, tasty. I only needed half the cornstarch, and used milk only (no cream). And I thought it didn't sound like enough milk for 8 servings- but it's so rich you don't need a big mug. For those from NYC or LA, it tastes a lot like "City Bakery" hot chocolate. Wowie.
Anonymous
Chico, Ca
12/31/2007
This is really good. Be careful with the cornstarch, I added the full amount and I thought this was too thick. Also, we served this with an option of brandy or calvados. The calvados was lovely, but caution people to put in half of what they think they want first; two tablespoons was too much for most people.
Anonymous
Seattle
11/30/2004
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