Thick is a good thing when it comes to hot chocolate.
I’ve always known hot chocolate as the Nestle packages filled with powder. Sometimes I’d even fancy it up with milk, marshmallows, and whip cream—you know, living the big life.
Then a few years back, my dear cousin introduced me to a hot chocolate made for the Gods, no, I mean…for all females. It was rich, thick, and made for sipping. Nothing quite satiates the desire for dessert or chocolate after one of these.
Fast forward to present, I have developed a habit of buying huge bricks of Callebaut chocolate from a local European deli. When I feel like dulling my knife and pondering the meaning of life, I’ll scrape away at this brick of gold until I get layers and layers of flaked chocolate. The rest is easy from there!
Note: There are tons of variations from adding different kind of liqueurs, cayenne powder, and mint but I’ve only experimented with rum and mint so far. Drop a line and tell me your favorite way to drinking thick hot chocolate!
If you find the mixture too thick, use it as a “base” for adding more water, cream, or milk. This base will last for days in the fridge so if you have another chocolate attack, heat up some additional liquid and add in as much of the base to thicken the drink to your liking.
- 1.25 to 1.5 cups of flaked chocolate
- 1 cup of hot water, heavy cream, or milk (use heavy cream for the most luscious of hot chocolates J)
- 1 tbs of rum
- 1 tbs vanilla
- Few sprigs of mint
Scrap the ends of the chocolate with a large knife until you have about 1.25 to 1.5 cups worth of chocolate. Place chocolate in a medium size bowl.
In a small pot, simmer the liquid (either the hot water, heavy cream, or milk) and mint until bubbles begin to form around the edge and discard the mint leaves.
Pour half of the liquid into the chocolate bowl and let sit for 1 minute (this step is crucial to let the chocolate melt). Starting from the center of the bowl, slowly stir the chocolate until incorporated with the liquid. Stir in rum and vanilla.
If the remaining half of your liquid has cooled, bring it to a low simmer and add the remaining to the chocolate mixture.