The THICKEST and CREAMIEST Hot Chocolate Recipe EVER! (2024)

FAQs

How do you make hot chocolate thicker? ›

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

If the hot chocolate doesn't thicken, add a slurry of cornstarch and milk (dissolve ¼ teaspoon of cornstarch in a tablespoon of cold milk) to the hot chocolate and continue stirring over medium high heat until slightly thickened.

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch. One of the thick forms of hot chocolate served in Europe is the Italian cioccolata calda.

It is made with real, high-quality chocolate. ... It is often thickened with cornstarch or otro starch.

For instance, when chocolate comes into contact with even the smallest amount of water, it seizes. Similarly, if chocolate is overheated, it will become thick and lumpy.

Cornstarch prevents caking and also thickens the milk without adversely affecting flavor.

Italy is another European country that loves its thick hot chocolate. Their version of hot chocolate uses heavy cream and milk like the French. But unlike the French, they go an extra step by adding cornstarch to thicken the mixture even more. The result is a pudding-like consistency that is still pourable.

Want it thicker? Try adding a teaspoon for cornstarch before blending. Make it a Chocolate Milkshake by adding vanilla ice cream!

We'd be remiss not to include Swiss Miss in our taste test because when it comes to hot chocolate mix, it's by far the most well-loved. Swiss Miss makes a variety of flavors of powdered hot chocolate mix from seasonal favorites like pumpkin spice to mix made with unicorn-shaped marshmallows.

Why is Italian hot chocolate so good? ›

Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. In some cases, a little dark chocolate and a thickening agent, such as cornstarch, are added as well.

Massachusetts is not alone in their number one selection, as hot cocoa was the most common favorite drink in the country, coming in first place in 17 states including New York, California, Pennsylvania, Delaware and Rhode Island.

Dunkin Donuts uses high-quality cocoa powder and milk to create a rich and creamy hot chocolate that is perfect for a chilly day or as a sweet treat. Additionally, customers can customize their hot chocolate with add-ins like whipped cream, marshmallows, or flavor shots.

Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.

Cocoa butter is the best option as it's the natural fat present in chocolate. Alternatively, you can use a bit of vegetable oil or shortening. Start by adding just a small amount (a teaspoon for every 100 grams of chocolate should suffice), stir it in, and see if the chocolate is thin enough for your needs.

Chocolate and water don't go together. Even a small splash of water in your melting chocolate will cause it to seize, becoming stiff and grainy instead of smooth and silky.

In a smaller volume with less liquid, the clumps can't escape your spoon (or whisk), so it's easy to break them up and hydrate all of the cocoa powder. Adding sugar to the mixture also helps, since sugar dissolves easily and helps break up clumps of dissolve-resistant cocoa.