Ingredients:

  • cups Whole Milk (or preferred alternative)
  • /2 cup Heavy Cream (Double Cream)
  • oz High-Quality Dark Chocolate (70% Cocoa), finely chopped or chips
  • to 4 Tablespoons Granulated Sugar (adjust to taste)
  • Tablespoons Unsweetened Cocoa Powder (Dutch-processed preferred)
  • teaspoon Cornstarch (Cornflour)
  • teaspoon Pure Vanilla Extract
  • Pinch of Fine Sea Salt

Instructions:

  1. Prepare Dry Mix: In the saucepan (off the heat), whisk together the cocoa powder, sugar, cornstarch, and salt until thoroughly combined and no lumps remain.
  2. Bloom the Cocoa: Gradually pour in about 1 cup (240ml) of the cold milk while continuously whisking the dry mixture until a smooth, thick paste (a slurry) forms.
  3. Introduce Liquids: Add the remaining milk and the heavy cream to the saucepan. Whisk everything together well.
  4. Gentle Heating: Place the saucepan over medium-low heat. Stir frequently with the whisk or spatula, ensuring you scrape the bottom to prevent the cornstarch from sticking and burning.
  5. Thicken and Heat: Continue heating until small bubbles just begin to form around the edges (do not let it boil rapidly). The mixture should visibly thicken slightly—about 5 to 7 minutes.
  6. Melt the Chocolate: Remove the pan from the heat immediately. Add the finely chopped dark chocolate. Let it sit undisturbed for 1 minute to melt fully.
  7. Final Whisk: Gently whisk the mixture until the chocolate is completely melted and the hot chocolate is perfectly smooth and glossy.
  8. Flavour Finish: Stir in the vanilla extract. Taste and adjust sweetness if necessary.
  9. Serve Hot: Pour immediately into mugs and top as desired.