The THICKEST and CREAMIEST Hot Chocolate Recipe EVER! (2024)

FAQs

How do you make hot chocolate thicker? ›

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

It is made with milk, not water. American-style hot chocolate is often made with water and cocoa powder. European hot chocolate, on the other hand, is made with milk, which gives it a creamier texture and a thicker mouthfeel.

If the hot chocolate doesn't thicken, add a slurry of cornstarch and milk (dissolve ¼ teaspoon of cornstarch in a tablespoon of cold milk) to the hot chocolate and continue stirring over medium high heat until slightly thickened.

For instance, when chocolate comes into contact with even the smallest amount of water, it seizes. Similarly, if chocolate is overheated, it will become thick and lumpy.

The cornstarch version thickened quickly, making the hot chocolate very thick and creamy, and in the end we decided on a combination of cornstarch and confectioner's sugar, for the ideal texture and sweetness.

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch.

The most significant difference is in the ingredients. Mexican hot chocolate uses various spices, including cinnamon, cloves, and ancho chili pepper.

Both Switzerland and France are renowned for their hot chocolate, and each country offers a distinct experience. Switzerland is famous for its rich and indulgent hot chocolate. Swiss hot chocolate tends to be thick, creamy, and often made with high-quality chocolate.

Italy is another European country that loves its thick hot chocolate. Their version of hot chocolate uses heavy cream and milk like the French. But unlike the French, they go an extra step by adding cornstarch to thicken the mixture even more. The result is a pudding-like consistency that is still pourable.

How do you make Swiss Miss thicker? ›

Try a teaspoon of cornstarch, mixed with a little cold water, added to the milk when you boil it. As Kate Gregory suggests, you could also use full-fat milk, or loads of shaved chocolate.

So, you can make your hot chocolate healthy by opting for cocoa powder, or a natural, high cocoa percentage drinking chocolate. Although cocoa powder isn't incredibly low in calories, health isn't just measured by this – keeping a healthy, happy body is far more important than calorie counting.

Unsweetened cocoa powder: a high-quality cocoa powder or cacao powder is essential. I highly recommend using Ghirardelli's 100% cocoa. I think it has the best flavor for hot chocolate (and trust me, I've tried quite a few!)

Cocoa butter is the best option as it's the natural fat present in chocolate. Alternatively, you can use a bit of vegetable oil or shortening. Start by adding just a small amount (a teaspoon for every 100 grams of chocolate should suffice), stir it in, and see if the chocolate is thin enough for your needs.

In a smaller volume with less liquid, the clumps can't escape your spoon (or whisk), so it's easy to break them up and hydrate all of the cocoa powder. Adding sugar to the mixture also helps, since sugar dissolves easily and helps break up clumps of dissolve-resistant cocoa.