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

FAQs

How do you make hot chocolate thicker? ›

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.

American-style hot chocolate is often made with water and cocoa powder. European hot chocolate, on the other hand, is made with milk, which gives it a creamier texture and a thicker mouthfeel. It is often thickened with cornstarch or otro.

Chocolat Chaud "Africain" - €8.20

The hot chocolate is pure decadence; try the speciality 'African', a velvety potion so thick that you need a spoon to consume it. Epicurean delights include the Mont Blanc dessert, a ball of meringue covered in whipped cream and sweet chestnut.

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.

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.

Using less cream will result in a thicker consistency for your ganache. For instance, instead of using equal parts chocolate and cream, use two parts chocolate to one part cream for a thicker consistency.

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. One of the thick forms of hot chocolate served in Europe is the Italian cioccolata calda.

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

The thicker, richer hot chocolate is also called “drinking chocolate”. Belgian ​​hot chocolate is made using melted chocolate, characterized by less sweetness and a thicker consistency. It is made primarily using dark chocolate but also has some milk chocolate mixed in.

Pour the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whisking until smooth. Serve in individual cups or mugs topped with mini marshmallows and a little grated chocolate.

Where do Parisians go for hot chocolate? ›

Cafe de Flore

There's nothing more classic than Cafe de Flore's chocolate chaud. Thick, rich and served in a silver teapot for second helpings, it's no surprise that this establishment has been a favourite dating back to 1887.

The Mayans called the drink “chocolhaa” (“bitter water”) and Aztecs called it “Xocolatl.” From those words eventually evolved the word “chocolate.” Cacao was used in special celebrations such as those for funeral rituals, war, or harvests.

Switzerland is famous for its rich and indulgent hot chocolate. Swiss hot chocolate tends to be thick, creamy, and often made with high-quality chocolate.

Unlike the standard hot chocolate we top with marshmallows or whipped cream, Spanish hot chocolate is much richer and has a pudding-like consistency. As such, it's served in smaller portions and a shallower cup, making it easier to coat each bite of sugar-cinnamon-dusted churro.

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.

While you are melting the chocolate, you may add in some sugar and cream or milk. Therefore, you will get a very thick chocolate drink and you are always in control of the thickness. I find cornstarch gives an unwanted flavour for chocolate milk or cocoa, as does xanthum gum.

For instance, when chocolate comes into contact with even the smallest amount of water, it seizes. Similarly, if chocolate is overheated, it will become thick and lumpy.