Hot Chocolate Custard Recipe

A tall glass Irish coffee glass filled with rich hot chocolate with a plate of marshmallows in the background.

Like tea or coffee, this hot chocolate custard needs time to steep. The cocoa solids suspended in the fats in the chocolate need time to hydrate. That's why making this hot chocolate is a two-step process. You can make and refrigerate the base the day before if you'd like. The little bit of extra work is totally worth it. Serve it in small portions and savor every rich, thick sip!

Course Beverages

Cuisine American

Cook Time 10

Total Time 10

Servings

Calories 260kcal

Author Jennifer Field

Ingredients

For the Base

4 oz dark chocolate a bar with 70% cocoa solids is a good bet
2 Tablespoons cocoa powder American or Dutch process
12 oz whole milk
4 oz half and half
2 Tablespoons dark brown sugar
heavy pinch of kosher salt

To Finish

2 egg yolks
2 oz whole milk
All of chocolate base
1-2 Tablespoons dark brown sugar (optional) Two tablespoons might be enough, but add 1-2 additional tablespoons now if you think it needs it
½ teaspoon vanilla extract

Instructions

For the Base

Finely chop or grate the chocolate and add to a heavy-bottomed saucepan.
Add the cocoa powder, half and half, whole milk, 2 Tablespoons of brown sugar, and salt.
Heat over medium heat, whisking frequently, until all the chocolate has melted. Keep at a very low boil/high simmer for 2-3 minutes to concentrate and thicken the base slightly.
Let this base sit for at least an hour or cool it down and refrigerate it overnight or for up to 2 nights.

To Finish

In a small bowl, whisk together the whole milk and egg yolk.
Whisk this mixture into the chocolate base and, whisking constantly, heat the chocolate to 165F.
Taste and add additional sugar, if necessary. Remember it will be sweeter if serving with marshmallows or whipped cream. Whisk in the vanilla.
Strain the mixture into a pitcher. It should be very frothy and have a nice head on it. If not, whisk and whisk until it does.
Pour into demitasse or espresso cups, garnish with coffee marshmallows (or the garnish of your choice) and indulge.

Notes

Nutritionals calculated for 5 servings of about 4 oz by weight each.

Storing

Keep the base in the fridge for up to 48 hours before making the custard. Once made, you can keep the custard in the fridge for another 2 days.

1 recipe will make about 4-5 4oz servings. Remember, this is a rich drink, so start with a small serving!

Variations

For a slightly less-rich custard, cut the yolks back to 1 and use all whole milk rather than half and half and whole milk.

For a mocha version, add 1 Tablespoon of instant coffee, or to taste.

Nutrition