Spanish · Free recipe
Thick Hot Chocolate
Chopped dark chocolate melts into whole milk that has been lightly thickened with cornstarch, creating a cup dense enough to coat a spoon and slow enough to sip. It is intensely chocolatey without being cloying, and it begs for a crusty piece of bread or a churro to dunk.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
- Level
- Easy
Method
-
Whisk 1/4 cup of the cold milk with the cornstarch and cocoa powder in a small bowl until completely smooth.
-
Heat the remaining milk with the sugar and salt in a saucepan over medium heat until it steams and small bubbles form around the edge.
-
Whisk in the chocolate and keep whisking until it melts completely and the milk turns glossy, about 2 minutes.
-
Stir the cornstarch slurry again, pour it into the pan, and cook over medium-low, whisking constantly, for 3 to 4 minutes until the hot chocolate thickens to the consistency of heavy pudding sauce.
-
Remove from the heat, stir in the vanilla, and pour into small cups; it will thicken a little more as it stands.
Zest note from the test kitchen
Let it bubble gently for a full minute after it thickens; undercooked cornstarch tastes faintly raw and can thin out again as the cup cools.
