Whipped Hot Chocolate – Easiest Recipe Ever : A classic hot chocolate recipe is given a radical makeover by whipped hot chocolate! To make whipped hot chocolate, place some fluffy chocolate cream on top of a glass of warm vanilla milk. When combined, the hot chocolate that results is incredibly frothy and creamy—almost like a milkshake!
Whipped Hot Chocolate – Easiest Recipe Ever
Ingredients
- ½ cup (4 ounces or 113 grams) heavy OR whipping cream
- 2 Tablespoons Dutch-processed OR natural unsweetened cocoa powder, plus more for garnish
- 1 Tablespoon confectioners’ sugar
- ½ cup (4 ounces or 113 grams) whole milk, warmed in the microwave or stovetop
- ½ cup (4 ounces or 113 grams) water, warmed in the microwave or stovetop
- ¼ teaspoon pure vanilla extract
- Nonni’s Dark Chocolate Almond Biscotti, for serving
Instructions
For the Whipped Hot Chocolate
Make the chocolate cream first. Mix the cream, confectioners’ sugar, and cocoa powder in the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl if using a whisk, handheld electric mixer, or milk frother). For roughly three minutes, whisk on medium-high speed until soft peaks form.
Prepare the hot base of vanilla milk. In a mug, whisk together the milk, water, and vanilla.
Put the whipped hot chocolate together. Use a cookie dough scoop or rubber spatula to scrape the chocolate cream onto the milk.
Serve right away. Add a sprinkling of chocolate powder as a garnish. Serve right away with a Nonni’s Dark Chocolate Almond Biscotti cookie and a spoon. To serve, use a spoon to mix the chocolate cream into the milk base.
Notes
I specify that you need both warm milk and water in the ingredients list below. I don’t, however, specify any particular temperatures for any item. Why? You’ll be consuming the whipped hot chocolate right away, so use your discretion. Certain individuals prefer their drinks to be extremely hot, while others prefer them to be slightly colder. Heat the water and milk according to your taste! Everything functions.
In the same way, I don’t give any more directions on heating the milk and water. On occasion, I use the microwave to reheat them individually. At other times, I mix the two and reheat them in a small stovetop sauce pan. Once more, do what suits you the best!
The recipe calls for whipping the cream to “soft peaks,” a certain texture. The best method to assess the texture of the cream is to use a whisk to test it. Lift out the whisk tip and rapidly flip it upside down after dipping it into the whipped cream (or the whisk attachment). The cream will slide from the whisk if it is overly soft. You will have to continue whisking. You know the cream is in the “soft peaks” stage when it takes on the structure of a cloud and its peaks become less defined but still cling to the whisk! For this recipe of whipped hot chocolate, that’s what you want.
FAQ
I love the sound of this recipe but think it’s too much for just one person. What can I do?
Not to worry! Technically, this recipe yields one large drink. or two more modest, manageable ones.
You can still use the recipe amounts below to make two beverages. But divide the milk, water, and vanilla into two mugs instead of putting it all into one! Divide the chocolate cream equally between the two mugs as well. There you have it—two drinks for the cost of one recipe, haha.
How do I drink whipped hot chocolate?
Yes, this is actually a question I get about this recipe, lol. To drink whipped hot chocolate, stir the chocolate cream mixture into the milk base with a spoon. That’s it!
