- Sweet Chocolate Version
- 2 8-ounce cups (250 ml) whole milk
- 4 ounces (113 gr) milk chocolate
- 1/2 tsp. cornstarch
- Baking Chocolate Version
- 2 8-ounce (250 ml) cups whole milk
- 3 ounces=3 squares (93 gr) baking chocolate
- 1/3-1/2 cup sugar
- 1/2 tsp. cornstarch
With either type of chocolate, the process is almost the same:
Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat. Add the chocolate squares immediately and begin stirring until the chocolate is completely melted. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
If you are using baking chocolate, which is unsweetened, pour the sugar into the chocolate milk mixture and stir until thoroughly dissolved.
Place the pan back on the stove on medium low/medium heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.
History of Chocolate
Easy Recipe for Churros
Hot Chocolate Recipe Collection
- Hot Chocolate Recipes, from About's Coffee/Tea Guide
