Sunday is National Hot Chocolate Day.
So we’ve got a bountiful buffet to swoon over, from a classic chic French cocoa — an abundance of deep, dark bittersweet chocolate melted into rich whole milk — to a kid-friendly, strawberry- and white chocolate-flavored unicorn-themed version.
Another option features Middle Eastern influence with tahini and aromatic spices. And there’s one that’s made with a luscious chocolate sauce that would also be great served over cake or ice cream.
We’ve even got sweet, seductive dulce de leche-infused hot chocolate. It’s a do-it-yourself variety: deeply decadent ganache on a stick, ready to be stirred into hot milk.
We’re leaving the making of uber-trendy hot cocoa bombs — those hollow balls of chocolate filled with powdered mix, mini marshmallows, sprinkles, and other goodies, which pop open when doused with hot milk — to the professionals, so there’s no requirement to buy special silicone molds to make any of today’s offerings. (You know, here at the Food page, we like you to find a recipe, realize you have everything you need on hand already, and be inspired to run into the kitchen to make it right away.)
The money you save by not buying equipment will allow you to either buy more chocolate, so you’ll always be ready for instant gratification in a cup of homemade cocoa, or support the aforementioned confectioners by purchasing cocoa bombs from them.
Hot chocolate is a perfect antidote to ward off mid-winter’s chill.
What perfect timing for this special celebration of cozy comfort in a cup.
Chocolat Chaud (French-Style Hot Chocolate)
1 cup whole milk
3 ounces 70% dark chocolate, broken into pieces
Pinch of sea salt
Heat the milk in a small saucepan over medium heat. Add the chocolate and the salt, stirring with a wooden spoon until melted and smooth. Be careful not to boil.
Froth the mixture with a frother, a hand mixer, or an immersion blender, then pour into 2 small cups.
Note: If you like a touch of spice, infuse a cinnamon stick, add some finely grated ginger, a pinch of chile, orange peel, or a simple touch of vanilla.
Yield: 2 small servings
Source: Adapted from Jill Colonna, Teatime in Paris!
Unicorn Hot Chocolate
1½ cups whole milk
¼ cup strawberry drink mix
2 tablespoons white chocolate-flavored sugar syrup
2 tablespoons white chocolate sauce
Whipped cream, for topping
Rainbow sprinkles, for topping
Mini colored marshmallows, for topping
Heat milk in a medium saucepan over medium-low heat until it just starts to bubble around the edges. Add drink mix, white chocolate syrup, and white chocolate sauce, whisking until smooth.
Pour into 1 or 2 mugs, then top with a generous mountain of whipped cream, a spoonful or two of rainbow sprinkles, and mini marshmallows. Serve warm.
Yield: 1 large or 2 small servings
Source: Adapted from loveandoliveoil.com
Liquid Gold Tahini Hot Chocolate
1½ cups whole milk
½ cup tahini
2 to 3 tablespoons honey, to taste
½ teaspoon vanilla extract
½ teaspoon espresso powder or instant coffee
⅛ teaspoon cinnamon
⅛ teaspoon salt
8 ounces bittersweet chocolate, roughly chopped
Whipped cream, for topping
Toasted sesame seeds, for topping
In a small saucepan over low heat, whisk together the milk, tahini, honey (starting with 2 tablespoons), vanilla extract, espresso powder, cinnamon, and salt. Heat until the milk is just shy of scalding, then remove from heat and add in chopped chocolate.
Allow to sit for 5 minutes before whisking together. At that point, the chocolate should be fully melted; if it isn’t, place back on heat for 1 minute. If you like your hot chocolate sweeter, taste and add another tablespoon honey.
Pour tahini hot chocolate into small mugs. Top with whipped cream and sesame seeds and serve.
Yield: 4 servings
Source: Adapted from bromabakery.com
Brandied Hot Chocolate with Cardamom
My Mother’s Chocolate Sauce:
1¾ cups sugar
⅓ cup plus 1 tablespoon light golden syrup or honey
¾ cup cocoa powder
¾ cup plus 1 tablespoon water
1.7 ounces 70% dark chocolate, broken into pieces
1 teaspoon vanilla paste or extract
¼ teaspoon sea salt
Cocoa:
2 cups plus 2 tablespoons whole milk
2 to 3 tablespoons My Mother’s Chocolate Sauce
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
2 to 3 tablespoons brandy, or to taste
Make the sauce: In a medium saucepan set over medium heat, combine all the ingredients. Whisk well and bring to a boil. Lower the heat and simmer, stirring occasionally, until luscious and glossy, 10 to 12 minutes. The mixture will thicken as it cools.
Make the cocoa: In a medium saucepan set over low heat, combine the milk, chocolate sauce, cardamom, cinnamon, and salt. Bring to a gentle simmer, stirring gently until the chocolate sauce is dissolved and all the spices are well combined, 2 to 3 minutes. Add the brandy, stir well, and serve while hot.
Note: This recipes makes more chocolate sauce than is needed. Store the extra in a covered glass jar in the refrigerator for up to 1 month.
Yield: 2 cups
Source: Adapted from Marte Marie Forsberg, The Cottage Kitchen
Dulce de Leche Hot Chocolate on a Stick
½ cup heavy cream
1 13.4-ounce can dulce de leche
3 cups semi-sweet chocolate chips
¾ cup unsweetened baking chocolate
Decoration: crushed caramel or toffee hard candies, mini marshmallows, sprinkles
Place paper liners into each cup of 2 12-cup mini muffin tins or 1 standard-size 12-cup muffin tin.
Heat cream and dulce de leche in a small heavy-bottomed pan until simmering but not boiling. Stir to keep from burning and sticking to the bottom of the pan.
Remove from heat and add in chocolate chips and unsweetened baking chocolate. Let sit in pan for 10 minutes, then use a whisk to stir the chocolate in completely to create a thick fudge. Let cool for 10 more minutes.
Use a melon ball scoop to divide the chocolate ganache among the mini muffin tin cups, or use a standard ice cream scoop to fill each cup of the standard muffin tin. Top the ganache with crushed candies, mini marshmallows, and sprinkles, then insert a stick (see note) into the center of each chocolate portion. Refrigerate at least 1 hour, until firm.
To serve: Place one large hot chocolate on a stick (paper peeled off) into a big mug or one small one (paper peeled off) into a standard cup and add simmering hot milk. Stir until completely melted.
Note: You can use cardboard straws cut in half or popsicle sticks.
Yield: 12 large or 24 small servings
Source: Adapted from littleearthlingblog.com
Contact Mary Bilyeu at 419-724-6155 or mbilyeu@theblade.com, and follow her at facebook.com/FoodMavenMary.
First Published January 27, 2021, 1:00 p.m.
