How To Make The Best Hot Chocolate In 2024

How to Make the Best Hot Chocolate

We’re gonna make all kinds of different hot chocolate, and I’m gonna taste it, and I’m gonna talk to you about it, and we’re gonna figure out how to make the best hot chocolate choice of the year.
Now, like, look, at the end of the day, you can do it however you want to do it.

Mexican Hot Chocolate:

Made with 100% unsweetened cocoa powder, cinnamon, and a hint of pepper, this Mexican hot chocolate will warm you from the inside out!
I usually how to make the best hot chocolate at home. I always prefer to eat my dessert rather than drink it. For example:

• Milkshake – No, thanks. Unless I can eat it with a spoon, in which case I’d rather have regular ice cream.
• Dessert cocktail – no. Without egg yolks. That stuff is delicious. And is perfectly acceptable without alcohol so it doesn’t count as a cocktail.

Even smoothies that taste like dessert are a no-go for me.
I’m weird about it, I know. But Mexican hot chocolate? It’s a different story and it’s all thanks to this recipe.

Nutella Hot Chocolate:

This recipe is probably the quickest and easiest version of how to make the best hot chocolate, just mix a big dollop of Nutella into a warm mug of milk with. And it’s always wonderfully nostalgic and delightful and tastes perfectly Nutella-y.On a cold winter night, there’s nothing better.

Nutella Hot Chocolate Ingredients

1. Nutella: Everyone’s favorite creamy chocolate-hazelnut spread is the main ingredient here, providing a rich and nutty sweetness to the drink.
2. Milk: You’re welcome to use any kind of plain milk here that you like best — dairy or non-dairy — just heated to boiling so it doesn’t burn.
3. Toppings (optional): Feel free to top your hot chocolate with your favorite toppings like marshmallows, whipped cream, or chocolate shavings. 

Recipe Tips

• Heat the milk slowly. I recommend heating the milk over medium heat (or low) to prevent scalding or boiling. Once you see small bubbles forming around the edge of the saucepan, it’s ready to go.
• Adjust the amount of Nutella according to taste. Nutella tastes naturally quite rich and sweet, so please feel free to adjust the amount and add more or less if you like.
• Add cocoa powder if needed. For those who like their hot chocolate not too sweet, I recommend using slightly less Nutella than the recipe calls for and adding a teaspoon or two of unsweetened cocoa powder to enhance the chocolate flavor.
• Have fun with it!

Variety of recipes

1. Add some spice: Add a pinch of spice, such as cinnamon or nutmeg, to  How To Make The Best Hot Chocolate. To increase the heat, you can also add a hint of chili powder or cayenne pepper.
2. Add the graham crackers: Sprinkle crushed graham crackers over the hot chocolate (and, optional, toast the marshmallows until charred) for even more of a hot chocolate flavor.
3. Make it vegan: Use dairy-free chocolate hazelnut spread and your favorite dairy-free milk.

Chocolate Mousse:

That way, when chocolate mousse was submitted as a recipe request by a reader who was trying to make the best hot chocolate, I had reason to focus and make it.
Overhead photo of chocolate mousse taken with a scoop, showing how light and fluffy it is
What goes into chocolate mousse?
Just five ingredients, all the good stuff we love: chocolate, cream, sugar, eggs, and butter.
Make sure you use chocolate purchased from the baking aisle of the grocery store, not the confectionery aisle (like eating chocolate).
All kinds of chocolate can be used for the chocolate mousse but prefer to use 70% cocoa dark chocolate (which is a bittersweet dark chocolate) because it has a nice intense chocolate flavor, it’s not as sweet as milk chocolate and I don’t need to find it. Find a gourmet store to get it as it is sold in supermarkets.
Best bittersweet dark chocolate is what good restaurants usually use not stock standard.

The egg

Raw eggs are the key to authentic chocolate mousse, the classic way to make it as served in fine dining restaurants. You will not achieve good results using a recipe that does not use raw eggs, no matter what they promise. These “no egg” recipes will either be too thick, taste like whipped cream, or have a weird jelly-like texture.

Note on raw egg concerns
Raw eggs in food are more common than you think — and you’ve probably eaten them without realizing it.
Eating uncooked eggs indeed carries the risk of salmonella food poisoning, which is transmitted to the eggs by infected chickens, but in this day and age, I don’t consider that a greater risk than eating sushi.
This concern appears to be more prevalent in some regions of the world, particularly the United States and Canada, possibly due to an outbreak in 2010 that resulted in the recall of millions of eggs.
And I don’t know about you but runny yolks are the only way I fry eggs!
If you can’t find pasteurized eggs at the store, you can pasteurize eggs yourself if you have the right thermometer (read this resource).

How To Make The Best Hot Chocolate mousse

1. Beat egg whites and sugar until foamy;
2. Soft peaks – it should be frothy but have soft peaks that flop upwards – as pictured above – not stand straight up (“firm peaks”);
3. whip cream;
4. Fold cream and egg yolks together;
5. Fold in melted chocolate;
6. If you’re a chocolate mouse first-timer worried about deflation as you take your time with the steps, don’t worry!
   So it probably took me 3 times longer to get the mousse in the fridge so I was quite concerned about egg whites and cream deflation.
   But it was okay! The chocolate mousse turned out the same as it always has.

Metric

• 3 eggs (~55 grams/2 ounces each)
• 125g / 4.5 oz dark cooking chocolate, bittersweet / 70% cocoa (note 1)
• 10g / 0.3 oz unsalted butter
• 1/2 cup cream, full fat (Note 2)
• 3 tbsp caster sugar (superfine white sugar)

decoration:

• More whipped cream
• Chocolate shavings (Note 3)

Instructions

Work at a steady pace for reliable results so your whipped egg whites and cream don’t get too hot!

1. Leave the whites while preparing the other ingredients. (Note 4)
2. Yolks: Whisk the yolks until smooth.
3. (Stir in the optional flavor at this point, but read Note 6 first). Set aside to cool slightly while you proceed with the other steps.
4. Whip Cream: Beat the cream until stiff, being careful not to overwhip (see video).
5. Whip whites: Add sugar. Fold all ingredients together:

Some streaks are good.
If too cold or thick, microwave for 5 seconds at a time until cool.
Pour the chocolate into the cream yolk mixture. Through folds – maximum 8 folds. Some streaks here are okay.
Fold until incorporated – “smear” the spatula across the surface to mix the white lumps – aim for 10 folds.

Pour the chocolate mixture into the egg whites. Fold until incorporated and there are no more white lumps – aim for a maximum of 12 folds, but make sure the egg whites are free of streaks.
To serve, garnish with cream and chocolate shavings. A small sprig of raspberries and mint for color would be nice recipe

Notes:

• Chocolate: It is important to use cooking chocolate instead of eating chocolate. Cooking chocolate (found in the baking aisle) is made for cooking. If you use edible chocolate, mixing the chocolate can cause lumps and lumps in your mousse! Don’t risk it, use cooking chocolate.

Bittersweet dark chocolate and 70% cocoa dark chocolate are the best to get a good chocolate taste.

1.  Cream: You must use full-fat cream that can be whipped – pure cream (35% fat), thick cream (35% fat), or heavy cream (35 – 40% fat). Do not use pouring cream that cannot be whipped – the label will state whether or not the cream can be whipped. So set the eggs aside once chilled in the fridge and let the whites come to room temperature while you prepare the other ingredients.
2.  Beaten White Continuity: Egg whites can be beaten: soft peaks, firm and hard peaks. We want the middle-firm peak. This is when you have an “elf hat” flap at the top of your peak (see video). If it stands up straight without the little hook, it’s hard, and not firm (still works well, but won’t hold well after a few days in the fridge). Keep beating if you don’t get any kind of pick!
3.  Flavor: Like liquor, can be added to the melted chocolate, but make sure it is at room temperature, or else it can season the chocolate. Stir it then let it cool as per the recipe. 1 tablespoon should be fine (and it should be enough!!), don’t go overboard or it could affect the melted chocolate or compromise how the mousse sets.

PRO TIP:

Never add flavoring to just melted chocolate or it can stick and become grainy, always make sure it combines with something (in this case).

1.  Storage: Best within 2 days but keeps for up to a week in the fridge with a slight reduction in ventilation.
   Nutrition per serving. Serves 4 x 1/2 cups (125ml). It’s pretty rich!
   homemade white hot chocolate:
   A simple recipe for sweet and creamy homemade how to make the best hot chocolate ready in minutes!
   Glass mug filled with white hot chocolate. We’re in full-on Christmas mode here. We walk to see the lights, read holiday books, decorate cookies, write letters to Santa, and eat way too much hot chocolate.
2. It’s a lot of fun!
   Jack and Juliet are requesting hot chocolate every day. And while I want to accommodate their every request for “something warm to drink … that has marshmallows in it!!!”,
   Heat the milk, white chocolate, and vanilla extract in a small saucepan. Stir frequently to help the chocolate melt. If you want to balance the sweetness, add a pinch of salt.
   Since there are very few ingredients, it is important to use good-quality white chocolate. Adults can even add a splash of liqueur (yes, please).
   This is an every-once-in-a-lifetime treat that my family loves!
   Don’t miss a recipe! too!

How to Make the Best Hot Chocolate

Instructions:

For reliable results, work at a steady pace to avoid overheating your egg whites and cream.

1. Leave the Whites: Set aside the egg whites while preparing the other ingredients. (Note 4)
2. Yolk: Beat the yolk until smooth.
3. Melt the Chocolate and Butter: Break the chocolate into pieces and place it in a microwave-proof bowl with the butter. (Stir in the optional flavor at this point, but read note 6 first.) Set aside to cool slightly while you proceed with the other steps.
4. Whip Cream: Beat the cream until stiff, being careful not to over-whip (see video).
5. Whip Whites: Add sugar. Beat the egg whites until stiff peaks form (see video, note 5).
6. Fold All Ingredients Together:
   • If the mixture is too cold or thick, microwave it for 5 seconds at a time until it reaches the desired temperature.
   • Pour the melted chocolate into the cream-yolk mixture. Fold gently, aiming for a maximum of 8 folds. Some streaks are okay.
   • Continue folding until combined. Use the spatula to mix any remaining white lumps, aiming for about 10 folds.
7. To Serve: Garnish with cream and chocolate shavings. A small sprig of raspberry and mint adds a nice touch of color!

Recipe Notes:

• Chocolate: Use cooking chocolate (found in the baking aisle) instead of eating chocolate. Mixing edible chocolate can cause lumps in your mousse. Bittersweet dark chocolate or 70% cocoa dark chocolate works best for a rich flavor.
• Cream: Use full-fat cream that can be whipped—pure cream (35% fat), thick cream (35% fat), or heavy cream (35-40% fat). Avoid pourable creams that cannot be whipped; check the label for whipping compatibility.
• Egg Tip: Separating egg whites is easier when the eggs are cold, but the whites whip better when they’re close to room temperature.

Homemade White Hot Chocolate:

A simple recipe for sweet and creamy homemade white hot chocolate that’s ready in minutes!
This delicious white hot chocolate recipe is super easy to make at home and made with your favorite type of milk (or cream)!
Course: Dessert
Drinks Cuisine: Dessert Prep
Time: 5 min
Cook Time: 10 min
Total Time: 15 min
Servings: 4 servings
Calories: 344 kcal
Author: Alison – Sweet Celebration
Material
4 cups of milk
1 cup good quality white chocolate chips or chopped white chocolate, I use Guitard or Ghirardelli
1 teaspoon pure vanilla extract
Pinch of salt, optional
Instructions
Stir constantly over medium-low heat, until the chocolate melts and the mixture is smooth (do not boil). Serve immediately.
Flavor Variety:
For peppermint white hot chocolate, add ⅛ to ¼ teaspoon peppermint extract. Serve with candy canes for garnish.
A generous splash of rumchata adds a little cinnamon and vanilla flavor.