Ingredients:

  • 4 cups Whole Milk (Full fat)
  • 5 ounces Quality Dark Chocolate (70% Cacao), finely chopped or pistoles
  • 3 Tbsp Unsweetened Cocoa Powder (Dutch process recommended)
  • 3 Tbsp Granulated Sugar (or Caster Sugar)
  • 1 tsp Vanilla Extract (or Paste)
  • 1 small pinch Sea Salt
  • 1 cup Heavy Cream (or Double Cream), chilled
  • 2 Tbsp Confectioners’ Sugar (Icing Sugar), sifted
  • 1/2 tsp Vanilla Extract (for cream)

Instructions:

  1. Chill the Equipment: Place your mixing bowl and whisk attachment in the freezer for 5 minutes. Cold cream whips best!
  2. Combine Cream Ingredients: Pour the chilled heavy cream into the cold bowl. Add the confectioners’ sugar and vanilla extract.
  3. Whip to Soft Peaks: Whip the cream until it holds its shape softly but still droops slightly (cloud stage). Stop immediately to prevent turning it into butter.
  4. Chill: Place the finished whipped cream back in the fridge until ready to serve.
  5. Form the Paste (Slurry): In a medium saucepan, combine the cocoa powder, sugar, and the pinch of salt. Pour in about 1/4 cup (60 ml) of the milk. Whisk thoroughly until a thick, smooth, dark paste is formed. This step is key to avoiding lumps.
  6. Melt the Chocolate: Place the saucepan over medium-low heat. Add the chopped dark chocolate to the paste. Stir continuously until the chocolate is fully melted and incorporated into a glossy, thick, ganache-like mixture.
  7. Incorporate the Milk: Gradually add the remaining cold milk, whisking constantly as you pour. This helps emulsify the chocolate evenly into the liquid.
  8. Heat Through (Do Not Boil): Increase the heat slightly to medium. Continue to whisk or stir gently until the hot chocolate is steaming and fully heated. The mixture should thicken slightly. Do not allow it to boil vigorously.
  9. Adjust and Finish: Remove from the heat. Stir in the vanilla extract. Taste and adjust for sweetness if necessary.
  10. Serve and Top: Ladle the hot chocolate immediately into pre-warmed mugs. Dollop a generous scoop of the chilled Cloud-Whipped Cream onto the surface of each drink. Garnish with a light dusting of cocoa powder or finely grated chocolate. Serve straight away.