Equipment
Ingredients
Hot Chocolate Base
- 300 ml whole milk, cold
- 100 ml heavy cream
- 100 g bittersweet chocolate, finely chopped
- 10 g cocoa powder, unsweetened
- 15 g brown sugar
- 1 g sea salt
The Spike
- 45 ml dark rum
- 5 ml vanilla extract
Whipped Topping
- 100 ml heavy cream, very cold
- 10 g powdered sugar
- 5 g dark chocolate shavings
Nutrition (per serving)
Method
In a cold mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Keep chilled in the refrigerator until ready to serve.
In a medium saucepan, combine the whole milk, 100ml heavy cream, cocoa powder, sugar, and sea salt. Whisk vigorously to break up any cocoa lumps.
Heat the milk mixture over medium heat until it begins to steam and bubbles appear around the edges (approx 80°C/175°F). Do not let it come to a rolling boil.
Reduce heat to low. Add the chopped bittersweet chocolate. Whisk constantly until the chocolate is completely melted and the mixture is glossy and thickened.
Remove the pan from the heat. Stir in the vanilla extract and dark rum immediately.
Pour into mugs. Top generously with the prepared whipped cream and garnish with chocolate shavings.
Chef's Notes
- Salt is the most important secret ingredient here; it cuts the richness and makes the chocolate flavor pop.
- For the best texture, use bar chocolate rather than chips. Chips often contain stabilizers that prevent smooth melting.
- If you strictly require a non-alcoholic version, swap the rum for 1/2 teaspoon of rum extract, or simply omit it for a classic French hot chocolate.
- Whip the cream to 'soft peaks' rather than 'stiff peaks' for a more elegant mouthfeel that blends with the hot liquid as you drink.
Storage
Refrigerator: 3 days — Store without whipped cream topping. Reheat gently on stove.
Reheating: Warm over low heat on the stovetop, whisking constantly to re-emulsify. Do not boil.