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Best Homemade Hot Chocolate?

c
classacts Nov 30, 2009 09:05 PM

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. goodhealthgourmet RE: classacts Nov 30, 2009 09:17 PM

    http://chowhound.chow.com/topics/281037
    http://chowhound.chow.com/topics/468627
    http://chowhound.chow.com/topics/361171
    http://chowhound.chow.com/topics/352677
    http://chowhound.chow.com/topics/567572
    http://chowhound.chow.com/topics/366445
    http://chowhound.chow.com/topics/282535
    http://chowhound.chow.com/topics/280802
    http://chowhound.chow.com/topics/277824
    http://chowhound.chow.com/topics/566449
    http://chowhound.chow.com/topics/581743

    4 Replies
    1. re: goodhealthgourmet
      yayadave RE: goodhealthgourmet Dec 1, 2009 01:56 PM

      You did that in 12 minutes? Zowie!!

      1. re: yayadave
        goodhealthgourmet RE: yayadave Dec 1, 2009 02:31 PM

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

        1. re: goodhealthgourmet
          yayadave RE: goodhealthgourmet Dec 4, 2009 03:08 PM

          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
            goodhealthgourmet RE: yayadave Dec 4, 2009 03:23 PM

            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!

    2. r
      rainey RE: classacts Nov 30, 2009 09:17 PM

      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
        jeniyo RE: rainey Dec 1, 2009 02:46 PM

        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
          r
          rainey RE: jeniyo Dec 1, 2009 03:19 PM

          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
            c
            classacts RE: jeniyo Dec 1, 2009 06:02 PM

            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. chowser RE: classacts Dec 1, 2009 07:56 AM

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

          1. xcptnl RE: classacts Dec 1, 2009 12:52 PM

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

            1 Reply
            1. re: xcptnl
              s
              Smachnoho RE: xcptnl Dec 1, 2009 03:52 PM

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

            2. Michelly RE: classacts Dec 1, 2009 06:45 PM

              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.

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