Ingredients:

  • 1 cup Whole Milk
  • 1/4 cup Granulated Sugar
  • 1/4 cup Unsweetened Cocoa Powder (Dutch-processed preferred)
  • 1/4 tsp Fine Sea Salt
  • 4 ounces Dark Chocolate (70% Cacao), finely chopped
  • 1 tsp Vanilla Extract
  • 4 to 5 cups Ice Cubes
  • 1/4 cup Whole Milk or Half & Half (for blending)

Instructions:

  1. Combine Dry Ingredients: In a saucepan, whisk together the sugar, cocoa powder, and salt. This prevents lumps when the milk is added.
  2. Heat the Liquid: Gradually whisk in the milk until the mixture is smooth. Place the saucepan over medium heat, stirring constantly, until the mixture is steaming hot but not boiling.
  3. Melt the Chocolate: Remove the pan immediately from the heat. Add the chopped dark chocolate and the vanilla extract. Let stand for one minute, then gently whisk until the mixture is completely homogeneous, thick, and glossy.
  4. Chill Thoroughly: Pour the chocolate base into a clean bowl or measuring jug. Allow it to cool slightly at room temperature (about 15 minutes), then cover and transfer to the refrigerator. Chill for a minimum of 2 hours, or ideally 4 hours, until ice cold.
  5. Load the Blender: Place the ice cubes into a high-powered blender jar. Pour the completely chilled chocolate base over the ice. Add the extra 1/4 cup of cold milk or half-and-half.
  6. Blend: Start blending on a low setting, moving quickly to medium-high power. Blend continuously, scraping down the sides as necessary, until the mixture is thick, smooth, and no large chunks of ice remain.
  7. Serve: Divide the frozen hot chocolate immediately into chilled serving glasses. Garnish lavishly with sweetened whipped cream and chocolate shavings.