Hot Chocolate with Whipped Cream
Rich, velvety hot chocolate made with milk, topped with a dollop of whipped cream. Perfect for warming up or as a light dessert.
- Time
- 15 min
- Serving
- 365 kcal
- Ingredients
- ≈ $1.10
- Protein
- 8 g
Ingredients
- 1 Milk 2.5%pack 930 ml ≈ $0.88 150 ml
- 2 Dark chocolatepack 90 g ≈ $2.50 25 g
- 3 Cocoa powder 5 g
- 4 Sugar 10 g
- 5 Heavy cream 33%pack 250 ml ≈ $2.20 30 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Chill the heavy5 cream well, then whip for 2–3 minutes until soft peaks form.
Heat the milk1 in a saucepan over medium heat until steaming but not boiling.
Stir in the cocoa powder and sugar with a whisk until fully dissolved and smooth.
Break the chocolate into pieces, add to the milk1, and warm for 2–3 minutes until the drink is silky and slightly thickened.
Pour into a mug and top with the whipped cream.
Tips
- Why it works
- Whip the cream cold so it holds its shape and doesn't break down in the hot drink. Heat the milk to 80–85°C, otherwise the cocoa won't dissolve fully and you'll get lumps.
- Substitutions
- Replace the sugar with 10 g of honey or syrup (15 g), but the drink will be thicker. Use condensed milk instead of the dark chocolate (20 g), but the taste will be sweet and uniform.
- Common mistakes
- If the chocolate hasn't melted completely, the milk isn't hot enough or the heat is too low. The drink will turn out lumpy and uneven.
- Storing and reheating
- Keep in the fridge for up to 2 days. Reheat in a water bath to 60°C before drinking and add fresh whipped cream.
- Serve with
- Serve after dinner with cookies or rusks to soften the bitter taste of the chocolate.
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