The THICKEST and CREAMIEST Hot Chocolate Recipe EVER! (2024)

FAQs

How can you thicken hot chocolate? ›

If the hot chocolate doesn't thicken, add a slurry of cornstarch and milk (dissolve ¼ teaspoon of cornstarch in a tablespoon of cold milk) to the hot chocolate and continue stirring over medium high heat until slightly thickened.

Marshmallows: The Unsung Hero

Believe it or not, the secret ingredient in gourmet hot chocolate is none other than marshmallows. These fluffy, sweet confections are the unsung heroes of the hot chocolate world, adding a delightful creaminess and hint of sweetness that takes the drink to a whole new level.

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch.

Ingredients For Thick Hot Chocolate

Whole milk: To make your hot chocolate rich and creamy, you want the fat from whole milk. Do not use skim or low fat. Chocolate: You want the best high-quality chocolate you can afford as you'll taste the difference.

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

Cornstarch prevents caking and also thickens the milk without adversely affecting flavor.

But not just any chocolate: A cup of thick and rich French chocolat chaud. This exquisite blend of butter, melted chocolate, and whole milk doesn't resemble anything similar to the murky, watery hot chocolate we're used to in America.

There is less milk and sugar added, more chocolate or cocao. The result is similar in taste and consistency to a melted 80% dark chocolate bar. The best part is that hot chocolate is widely available wherever you want it, at almost every bar in Rome.

The most significant difference is in the ingredients. Mexican hot chocolate uses various spices, including cinnamon, cloves, and ancho chili pepper.

Italy is another European country that loves its thick hot chocolate. Their version of hot chocolate uses heavy cream and milk like the French. But unlike the French, they go an extra step by adding cornstarch to thicken the mixture even more. The result is a pudding-like consistency that is still pourable.

What is the thickest creamiest non dairy milk? ›

Oat Milk. Oat milk is perhaps the creamiest of all the plant milks. Its thick creamy texture means it's one of the closest plant-based milks to resemble dairy milk. Oat milk is quickly becoming a favorite non-dairy alternative to milk with popular brands like Oatly disrupting the traditional milk industry.

Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.

If the recipe uses cocoa powder, I'll use two teaspoons of cornstarch. Add the cornstarch directly to the small amount of liquid and stir it until dissolved. Once the pot of liquid begins to boil, stir in the cornstarch slurry. The milk will thicken slightly within 10 to 20 seconds.

Add more chocolate

Therefore, the texture becomes more runny and liquid-like. Therefore, our chefs recommend you to add chopped chocolate into the ganache to thicken it back. If you are using chocolate coins, then you don't need to chop it up.

Add thickening powder as required. Hot, milky drinks, such as Horlicks, hot chocolate or Ovaltine, thicken well. If you do not like milk, try the hot drink sachets where you just add boiling water. These also thicken well.

Want it thicker? Try adding a teaspoon for cornstarch before blending. Make it a Chocolate Milkshake by adding vanilla ice cream!