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Best Homemade Hot Chocolate?

Well, winter is around the corner! Looking for some good hot chocolate recipes. What do you all recommend? Any good powdered cocoa products? I have been melting 3 squares of Hersheys chocolate (regular not dark or anything) in 2% milk mixed with half and half and find it to be okay. But I remember even Swiss Miss tasting better.

Any thoughts on making good hot chocolate? Maybe one that tastes rich like Starbucks'? Not interested in fancy chocolates from Switzerland or anything, just looking for something reasonable that can be had everyday.

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      1. re: yayadave

        it was probably more like 3 or 4 - i have magical Chow search powers ;)

        1. re: goodhealthgourmet

          I get it! You have indexed the Chowhound threads of subjects that interest you. So, for example, if you want to know about brownies, you look up your brownie index and have addresses for 25 threads about brownies. And 138 threads about no-knead bread.

          1. re: yayadave

            LOL! not quite, though that would be convenient :) i actually find it quicker & more efficient to use the search function than to sift through all the threads i have bookmarked...particularly since pretty much *everything* about food & cooking interests me!

    1. Have you tried these? http://www.kingarthurflour.com/recipe...

      I made them in dark chocolate and milk chocolate. I like the dark chocolate with a shot of Kahlua. The business of using them on skewers to stir is entertaining, but smaller blocks that you can just plop in a cup would mean more flexibility about the intensity of the chocolate and also faster melting. Even so, I found the blocks to have a rich, authentic chocolate flavor.

      3 Replies
      1. re: rainey

        I made these last week using fancy chocolates but good o' trader joe's chocolate blocks will do just fine. i like them with dark chocolate in cream laden coffee or hot milk. these are basically a big wad of truffle.

        1. re: jeniyo

          Right! Which is why you can nibble on them too.

          They're so easy and KA advises that they keep a couple weeks in the fridge and several months frozen.

          1. re: jeniyo

            Which chocolate do you recommend I try from TJs? I've never been a big fan of chocolate that much and especially not dark chocolate.

        2. I add chocolate ganache truffles to my hot chocolate for extra richness and people can make it as thick as they want.

          1. I really like the Williams Sonoma hot cocoa mix. It looks like chopped chocolate. Very easy and quite good.

            1 Reply
            1. re: xcptnl

              I like the Williiams Sonoma Peppermint Hot Chocolate, but it is so expensive. I only get about 11 cups per can.

            2. I developed this when Starbucks stopped offering its Chantico (an espresso-strength hot chocolate):
              Whisk 1/2 heaping cup Penzey''s Dutch Cocoa powder (NOT the mix), 1/2 heaping cup of sugar, and 2 pinches salt in a 2-cup glass measuring cup. Whisk in 1/2 cup hot water until smooth. Microwave for 20 seconds, stir. Repeat 3 times (watching carefully, it'll start bubbling up). Whisk in 1 cup half-n-half; microwave until hot.
              For a dark hot chocolate, follow the above steps using 1/4 heaping cup dutch cocoa powder, 1/4 heaping cup sugar, 2 pinches salt, 1/3 cup hot water, 1/4 cup 2% milk, and 3/4 cup half-n-half. I keep this in the fridge, cutting it down with more milk for the kids who prefer milk hot chocolate.
              And if you're watching the movie "Chocolat" make the dark hot chocolate with 1/8 teaspoon of chili powder.
              And throw another log on the fire.