I loved hot chocolate but I feel that it was in a little need of a remake. During the lockdown I wanted to challenge myself to make a version that I would enjoy. I wanted a hot chocolate that is not just chocolatey, but also creamy as well. With this I set about making the recipe that was inspired from J Kenji Lopez-Alt's hot chocolate recipe on Serious Eats.
I adjusted the ratios of chocolate to cocoa powder to have that chocolate note without it being too rich and overpowering. I aslo adjusted the sugar content so that the mix is not as sweet and upped the cornstarch to make the hot chocolate that little bit thicker. The right mix is 80% cocoa powder/chocolate to the rest of the ingredients. If you like it a bit sweeter you can always add a little bit of sugar or honey afterwards.
- 200g 100% dark chocolate, finely grated
- 120g Dutch processed cocoa powder
- 50g caster sugar
- 30g cornstarch
- 1 teaspoon salt
- (optional) vanilla seeds from a vanilla pod
Place all ingredients in a mixing bowl, Mix all the ingredients well, store in a airtight container. The mix is ready to make your chocolate drinks.
Making the chocolate
To make hot chocolate, add 2 tablespoons, (about 20 grams) of the chocolate mix to about 200mls of boiling milk.
To make iced chcocolate, combine some of boiling water to 2 tablespoons of the chocolate mix in a mug and mix until the mixture becomes a smooth liquid and stir until well dissolved. Add 200ml of cold milk and fill the glass with ice. This recipe works equally well with oat milk or soya milk.