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In a small saucepan, combine 1 cup of milk, 2 tablespoons of granulated sugar (adjust to your sweetness preference), 2 tablespoons of unsweetened cocoa powder, and 1/8 teaspoon of salt. Whisk these ingredients together until well combined and smooth.

Place the saucepan over low heat. Continue whisking gently as the mixture warms to ensure everything dissolves evenly. Do not boil.

While the milk mixture is heating, finely chop the 3 1/2 ounces of dark chocolate. The finer the chop, the faster it will melt.

Once the milk mixture is warm and combined, add the finely chopped dark chocolate to the saucepan. Stir continuously until the chocolate is completely melted and incorporated into the mixture.

In a separate measuring cup or small bowl, combine the 1/2 cup of cold milk and 2 tablespoons of cornstarch. Whisk thoroughly until the cornstarch is completely dissolved and there are no lumps. This creates your cornstarch slurry.

Pour the cornstarch slurry into the saucepan with the hot chocolate mixture. Increase the heat slightly to medium-low.

Continue whisking the hot chocolate mixture constantly for 3 to 5 minutes, or until it has thickened to a rich, spoon-coating consistency. Be careful not to let it scorch at the bottom.

Remove the hot chocolate from the heat. Pour immediately into individual mugs.

Top each serving with a generous dollop of whipped cream. You can stir the whipped cream into the hot chocolate for an extra creamy texture before enjoying.


In a small saucepan, combine 1 cup of milk, 2 tablespoons of granulated sugar (adjust to your sweetness preference), 2 tablespoons of unsweetened cocoa powder, and 1/8 teaspoon of salt. Whisk these ingredients together until well combined and smooth.

Place the saucepan over low heat. Continue whisking gently as the mixture warms to ensure everything dissolves evenly. Do not boil.

While the milk mixture is heating, finely chop the 3 1/2 ounces of dark chocolate. The finer the chop, the faster it will melt.

Once the milk mixture is warm and combined, add the finely chopped dark chocolate to the saucepan. Stir continuously until the chocolate is completely melted and incorporated into the mixture.

In a separate measuring cup or small bowl, combine the 1/2 cup of cold milk and 2 tablespoons of cornstarch. Whisk thoroughly until the cornstarch is completely dissolved and there are no lumps. This creates your cornstarch slurry.

Pour the cornstarch slurry into the saucepan with the hot chocolate mixture. Increase the heat slightly to medium-low.

Continue whisking the hot chocolate mixture constantly for 3 to 5 minutes, or until it has thickened to a rich, spoon-coating consistency. Be careful not to let it scorch at the bottom.

Remove the hot chocolate from the heat. Pour immediately into individual mugs.

Top each serving with a generous dollop of whipped cream. You can stir the whipped cream into the hot chocolate for an extra creamy texture before enjoying.
