Hot Chocolate
Yield
Four servings.
Ingredients
- 3/4 cup (180 mL) water
- 3 tbsp (20 g) cocoa powder (preferably Dutch-processed), plus more for serving
- 3 cups (700 mL) whole milk
- 6 oz (170 g) semisweet chocolate (preferably Scharffen Berger), finely chopped
- 3 tbsp (40 g) demerara or granulated sugar
- Lightly sweetened whipped cream (optional, for serving)
Steps
- Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk and return to a simmer. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
- Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.