The Smoothest Silkiest Homemade Hot Chocolate

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This carefully tested Hot Chocolate Recipe makes completely smooth, perfectly melted, silky hot chocolate every single time. Recipe makes enough for two, and can easily be halved or doubled. • Recipe: https://sugarspunrun.com/hot-chocolat... • Ingredients • 4 oz quality dark chocolate, finely chopped (see note for recommendations) • ½ cup heavy cream (118ml) • 2 Tablespoons light brown sugar (may substitute granulated sugar) • 1 ½ cups whole milk (236ml) • ¼ teaspoon vanilla extract • Pinch of sea salt (table salt will also work) • Mini marshmallows for serving, optional • Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. • Small saucepan (Affiliate Link): https://amzn.to/3XgU6Mh • Whisk (Affiliate Link): https://amzn.to/3T5xfDI • Hot Chocolate Mugs (Affiliate Link): https://amzn.to/3rnmcZn • Instructions • 00:00 Introduction • 00:36 In a small saucepan over medium-low, combine chocolate, heavy cream, and sugar and whisk to combine. • 01:42 Whisk constantly until chocolate is melted and mixture is smooth. • 02:13 Once the chocolate is completely melted, slowly drizzle milk mixture into the saucepan while whisking constantly. I do this slowly, adding about 2 Tablespoons at a time and making sure the milk is completely incorporated and the mixture has time to regain temperature before adding more. • 02:56 Once all milk has been added, whisk a bit longer until mixture is thoroughly heated (I look for steam coming off the pot or will hover my hand over the pot to make sure I can feel the heat radiating from it -- the milk can cool the mixture quickly and you need to give it a bit of time to warm or your hot chocolate won’t be!). • 03:00 Remove from heat and stir in vanilla extract and a pinch of salt. • 03:20 Pour into heatproof mugs and serve warm, preferably topped with marshmallows! • Notes • Scaling • You may easily divide this recipe in half for 1 serving or double it for 4 servings! When making 4 servings, I recommend using half light brown and half granulated sugar and I use ⅛ teaspoon fine sea salt. • Chocolate • I recommend using a quality dark chocolate that you enjoy the taste of. I like to use couverture chocolate or chopped 60% cacao premium chocolate bars (Lindt or Ghirardelli are good options). Chocolate chips will work in a pinch, but are not the best choice here and please note that semisweet chocolate will yield a sweeter hot chocolate and you may wish to slightly reduce the sugar. • Facebook: / sugarspunrun • Instagram: / sugarspun_sam • Pinterest: / sugarspunrun • Email List: https://sugarspunrun.com/subscribe/

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