Totally Decadent Hot Chocolate

Totally Decadent Hot Chocolate

Notes: After using the vanilla bean, rinse it, let dry, and store airtight to use again. Use a vegetable peeler to pare orange peel and make chocolate curls.

Sunset DECEMBER 2000

  • Yield: Makes 4 servings


  • 2 cups milk
  • 1 vanilla bean (6 or 7 in.)
  • 4 strips orange peel (orange part only), each about 2 inches long
  • 3/4 cup chopped semisweet chocolate
  • 2 tablespoons purchased caramel, butterscotch, or fudge sauce (or 1 tablespoon each of any 2)
  • About 1/2 cup whipped cream
  • Semisweet chocolate curls


1. In a 1- to 2-quart pan, combine milk, vanilla bean, and orange peel. Warm over low heat to blend flavors, about 15 minutes, stirring often; do not boil. Discard orange peel; remove vanilla bean and save (see notes).

2. Add chopped chocolate and caramel sauce to hot milk; stir over low heat until chocolate melts.

3. Pour hot chocolate into mugs (about 8 oz.), top with equal portions of whipped cream, and sprinkle with chocolate curls. Serve with spoons.

Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 55%
  • Protein: 5.8g
  • Fat: 18g
  • Saturated fat: 11g
  • Carbohydrate: 33g
  • Fiber: 1.9g
  • Sodium: 104mg
  • Cholesterol: 34mg

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Totally Decadent Hot Chocolate recipe