Ingredients:
- 700 ml Whole Milk (or full-fat dairy alternative)
- 120 g High-Quality Dark Chocolate (70% minimum, finely chopped)
- 30 g Unsweetened Natural Cocoa Powder (1/4 cup)
- 30 g Granulated Sugar (2 Tbsp, adjust to taste)
- 2 g Cornflour (Cornstarch, 1/2 tsp)
- 1 g Fine Sea Salt (Pinch)
- 1/2 tsp Vanilla Extract (optional)
Instructions:
- Combine Dry Ingredients: In a medium, heavy-bottomed saucepan (off the heat), whisk together the cocoa powder, sugar, cornflour (cornstarch), and salt.
- Form a Slurry: Add a small splash (about 50 ml) of the measured milk to the dry ingredients. Whisk vigorously until a thick, smooth, lump-free paste (slurry) is formed. This ensures the cocoa and cornflour dissolve completely.
- Introduce the Chocolate: Add the finely chopped dark chocolate to the slurry in the saucepan.
- Add Remaining Milk: Pour the remaining 650 ml of cold milk into the saucepan with the chocolate slurry mixture.
- Gentle Heat: Place the saucepan over medium-low heat. Begin stirring immediately and continuously with a whisk. Continue stirring gently until the chocolate is fully melted and the mixture is homogenous. Do not let it boil at this stage.
- Simmer and Thicken: Increase the heat slightly to bring the mixture to a gentle, rolling simmer (small bubbles forming around the edges). Continue stirring consistently for 2–3 minutes until the Hot Chocolate visibly thickens and coats the back of a spoon. This indicates the cornflour has activated.
- Finish and Serve: Remove the pan from the heat. Stir in the vanilla extract, if using. Pour immediately into warmed mugs and serve plain or with your preferred accoutrements.