Mexican Rich 'n' Thick Hot Chocolate

recipe
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.

Yield:

Makes about 4 cups (8 [1/2-cup] servings) (serving size: 1/2 cup)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 8 Minutes

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
1 1/4 teaspoons ground cinnamon
1 teaspoon ancho chili powder
Pinch of salt

Preparation

1. Whisk together cornstarch and 1/2 cup milk until smooth.

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, cinnamon, chili powder, and salt until blended and smooth. Whisk in cornstarch mixture.

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.

Note: For testing purposes only, we used Ghirardelli Intense Dark Twilight Delight 72% Cacao dark chocolate bar.

Note:

January 2009
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