Test Kitchen's Favorite Hot Chocolate
Fancy something cold instead? This recipe is also the base for our Rich Frozen Hot Chocolate.
- Total Time:
- Servings: 2
Photography: YunHee Kim
Source: Martha Stewart Living, December 2016
- 1 1/2 cups whole milk
- 2 ounces semisweet or bittersweet chocolate, chopped
- 4 teaspoons packed light-brown sugar
- 2 teaspoons unsweetened Dutch-process cocoa powder
- 1/8 teaspoon kosher salt
- 1/3 cup cold heavy cream
In a saucepan, combine milk, chocolate, sugar, cocoa powder, and salt. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth. Cover to keep warm.
Whisk cream to soft peaks in a bowl. Divide hot chocolate between two mugs, dollop each with whipped cream, and serve immediately.