Rich 'n' Thick Hot Chocolate

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4 stars
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Photo: Jennifer Davick; Leigh Anne Montgomery
Recipe from Southern Living

This is a luxurious, unexpected offering for dessert. Take it over the top with a dollop of Marshmallow Whipped Cream. Find the chocolate bars on the candy aisle at the grocery store. Traditional hot chocolate recipes usually call for arrowroot as a thickener, but we used the more common cornstarch.

Ingredients

  • 2 teaspoons cornstarch
  • 4 cups milk, divided
  • 2 (3.5-oz.) dark chocolate bars (at least 70% cacao), chopped
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Marshmallow Whipped Cream (optional)

Preparation

Cook Time:
Prep Time:

  1. 1. Whisk together cornstarch and 1/2 cup milk until smooth.
  2. 2. Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, and salt until blended and smooth. Whisk in cornstarch mixture.
  3. 3. Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.) Serve immediately with Marshmallow Whipped Cream, if desired.
  4. Note: For testing purposes only, we used Ghirardelli Intense Dark Twilight Delight 72% Cacao dark chocolate bar.
  5. Mexican Rich 'n' Thick Hot Chocolate: Prepare recipe as directed through Step 2, whisking in 1 1/4 tsp. ground cinnamon and 1 tsp. ancho chili powder with chocolate. Proceed with recipe as directed.
  6. Orange-Almond Rich 'n' Thick Hot Chocolate: Prepare recipe as directed through Step 2, whisking in 3 Tbsp. orange juice and 2 Tbsp. almond liqueur with chocolate. Proceed with recipe as directed.
  7. Note: For testing purposes only, we used Amaretto for almond liqueur.
  8. Grown-up Rich 'n' Thick Hot Chocolate: Prepare recipe as directed through Step 2, whisking in 1/2 cup Southern Comfort with chocolate. Proceed with recipe as directed.

January 2009