I tried this hot chocolate two ways...the original as it appears in the recipe, which was good. It was very chocolatey and very sweet - maybe a little too sweet. But then I later tried the Mexican version of it.....it was fantastic...one of the best hot chocolates I've made or ever tried. Though I tweaked it a bit...instead of using the amount of dark chocolate called for, I instead used 4 squares of Baker's semi-sweet chocolate baking squares. (I thought the 7 oz. of the 70% chocolate I used in the first recipe was just too strong and too much). Also, since I didn't have honey, I used regular white sugar. I'm going to try this recipe again with Southern Comfort!
Rich 'n' Thick Hot Chocolate
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.
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- 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)
- 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, 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.
- 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.
- 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.
- Note: For testing purposes only, we used Amaretto for almond liqueur.
- 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.
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