Hot Chocolate with Whipped Cream

A stovetop hot chocolate made by whisking milk, cocoa powder, sugar, salt, and vanilla until smooth and steaming, then topping each mug with softly whipped cream and cocoa powder.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 120 ml whole milk divided
• 32 g unsweetened cocoa powder divided
• 50 g granulated sugar divided
• 1 g fine salt divided
• 840 ml whole milk divided
• 5 ml vanilla extract divided
• 240 ml heavy cream cold, for whipping
• 15 g powdered sugar for whipped cream
• 4 g unsweetened cocoa powder for dusting

Instructions

1. In a small bowl, whisk together 120 ml of the milk, 32 g cocoa powder, 50 g sugar, and 1 g salt until a smooth paste forms with no dry pockets. The mixture looks glossy and lump-free.
2. Pour in the remaining 840 ml milk and whisk until fully combined. The cocoa mixture is evenly dispersed in the milk.
3. Set the saucepan over medium heat and cook, whisking often, until steaming and just beginning to show small bubbles at the edge, 6 to 8 minutes. Do not boil. The hot chocolate is steaming and smooth, with tiny bubbles around the perimeter.
4. Remove from the heat and whisk in 5 ml vanilla extract. The vanilla is fully incorporated.
5. In a separate bowl, whip 240 ml cold heavy cream with 15 g powdered sugar to soft peaks. The cream holds soft peaks that gently curl over when the whisk is lifted.
6. Divide the hot chocolate among 4 mugs, top each with whipped cream, and dust with 4 g cocoa powder if using. The mugs are topped with a visible layer of whipped cream and a light cocoa dusting.