You can make a decadent hot drink with an actual chocolate bar instead of powdered cocoa. Indiana’s Endangered Species 72% Dark Chocolate1 (the one with the chimpanzee on the package) is used to make a delicious dessert-like hot chocolate that is more rich than sweet (and gluten-free). And it IS a dessert! This is inspired by the inimitable David Lebovitz. If you do like a sweeter drink, feel free to add some sugar; you can also use a chocolate with a lower cacao content (though that will remove some of the richness and sophistication of the drink).
What You’ll Need
- cutting board
- measuring cup
- measuring spoons
- small saucepan (I used a 1-quart pan)
- 2.5 oz. (70 g) Endangered Species 72% Dark Chocolate, finely chopped (you can use another chocolate of the same strength, but it won’t be Flyover!)
- 3/4 cup (180 ml) whole milk
- 1/4 cup (45 ml) heavy or whipping cream
- rum, brandy, Cointreau, Himbeergeist, or some other chocolate-compatible spirit (optional)
- sugar, if desired
How to Make Grown Up’s Hot Chocolate
- Add the milk and cream to the saucepan. Over medium heat, bring the milk mixture to about 160°F (70°C or 345 K if you are of a scientific bent); it will be steaming and hot to the touch.
- Remove from heat and add the chopped chocolate. You don’t really need to take the pan off the heat, but it does lessen the possibility of the mixture coming to a boil, which you don’t want.
- Whisk the mixture until the chocolate is completely melted; you can do this on or off heat (it doesn’t take long).
- Bring the mixture to a SLOW boil2 and turn the heat down to medium-low.
- Whisking constantly so that the mixture doesn’t burn, cook at a slow boil for two (2) minutes—this will thicken your hot chocolate.
- Remove from heat and divide between two heatproof cups. Sweeten to taste if you prefer a drink that’s a bit more sugary. Add about a tablespoon of liquor per cup, if desired, and stir.
Flying solo? Drink one cup and refrigerate the rest to be enjoyed the next day. Or drink both of them.
1According to the company’s website, this bar is gluten-free, certified vegan, Rainforest Alliance certified, and non-GMO to boot!
2By slow boil, I mean that you will see bubble breaking the surface, but at a gentle pace (i.e. not a rolling (roiling?) boil