Food Recipes Desserts Chocolate Desserts Indulgent Hot Chocolate Be the first to rate & review! The ultimate chocolate lover’s hot chocolate, this recipe yields a drink that’s thick and rich in flavor and texture and topped with an airy chocolate-infused whipped cream. By The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required." tabindex="0" data-inline-tooltip="true"> Andrea Nguyen Andrea Nguyen A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required. Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Total Time: 20 mins Servings: 4 servings Layers of chocolate — in the silky hot chocolate itself, infused into the whipped cream topping, and in the garnish of shaved chocolate bars — make this indulgent hot chocolate the ultimate treat. Silky and thick in texture, intense and complex in flavor, this hot chocolate is like a drinkable pot de crème. Unsweetened cocoa powder lends its rich, pure chocolate flavor to both the luscious drink and the infused whipped cream topping. You can use any milk for the beverage, but coconut milk underscores chocolate’s tropical fruit flavors. Top this drink with shaved caramelized white chocolate for a sweet, butterscotch-like flavor. Ingredients Chocolate Whipped Cream 2 tablespoons sweetened condensed milk or sweetened condensed coconut milk (from 1 [11 1/4-ounce] can) 1 tablespoon unsweetened cocoa powder (such as Guittard Cocoa Rouge Unsweetened Dutch-Process Cocoa Powder) 1/4 teaspoon vanilla extract 2/3 cup heavy cream, chilled Hot Chocolate 1 (13.5-ounce) can coconut milk, well shaken and stirred 1/3 cup unsweetened cocoa powder (such as Guittard Cocoa Rouge Unsweetened Dutch-Process Cocoa Powder), plus more if needed (about 1 1/8 ounces) 1/3 cup packed dark brown sugar, preferably organic for deeper flavor, plus more if needed 1/4 teaspoon flaky sea salt (optional) Water, as needed 1/4 teaspoon vanilla extract Shaved or grated chocolate of choice Directions Make the chocolate whipped cream: Stir together condensed milk, cocoa powder, and vanilla in a medium bowl. Pour in cream; briefly stir and scrape down sides of bowl to combine well. Beat with an electric mixer on medium speed until soft peaks form, about 1 minute. Cover and chill until ready to use Make the Hot Chocolate: Whisk together coconut milk, cocoa powder, sugar, and salt, if using, in a medium saucepan. Cook over medium, whisking often, until mixture comes to a gentle simmer, 3 to 5 minutes. Reduce heat to medium-low; cook, whisking often, until slightly thickened, about 2 minutes. Remove from heat. Taste hot chocolate, and whisk in additional cocoa powder, 1 tablespoon at a time, as needed for earthy depth; or additional sugar, 1 teaspoon at a time, to curb bitterness; or water, 1 tablespoon at a time, to dilute. As needed, reheat hot chocolate in pan over medium, whisking to incorporate well. Remove from heat. Let hot chocolate cool 3 minutes. Stir in vanilla. Pour evenly into 4 small cups. Top each with 1/4 cup chocolate whipped cream. Garnish with shaved chocolate, and serve. To Make Ahead Chocolate whipped cream may be made up to 3 days in advance and stored in an airtight container in the refrigerator. Hot chocolate may be made 1 day in advance and stored in an airtight container in the refrigerator. Hot chocolate mixture will thicken slightly as it sits; when reheating, add additional milk to thin, if desired. Rate It Print