Photo: Jennifer Davick; Leigh Anne Montgomery
Prep Time
10 Mins
Cook Time
8 Mins
Yield
Makes about 4 cups (8 1/2-cup servings) (serving size: 1/2 cup)

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Step 7

Note: For testing purposes only, we used Amaretto for almond liqueur.

Step 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.

Ratings & Reviews

sycamorekelley's Review

IrishAnnie
February 18, 2012
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!

MaryAP's Review

sycamorekelley
January 01, 2012
I failed to make the marshmallow whipped cream that went along with this and that might have made it better. But by itself was very bitter. I did not like it and would not make it again.

whiskers4469's Review

whiskers4469
September 26, 2010
Really easy to make and very rich! Some of the best hot chocolate I've ever had.

IrishAnnie's Review

MaryAP
January 12, 2010
This is a WONDERFUL recipe, but you truly have to be a dark chocolate lover to fully enjoy this. When they say