Black Velvet Hot Chocolate (Printable Version)
Dark cocoa hot chocolate with espresso, creamy milk, and optional whipped cream for a decadent beverage treat.
# The Ingredients You'll Need:
→ Dairy & Liquids
01 - 2 cups whole milk
02 - 1/2 cup heavy cream
03 - 1 teaspoon vanilla extract
→ Chocolate
04 - 3.5 ounces dark chocolate (70% cocoa), finely chopped
05 - 2 tablespoons Dutch-processed cocoa powder
→ Sweetener
06 - 2 tablespoons granulated sugar
→ Flavor
07 - 1 teaspoon instant espresso powder (optional)
08 - Pinch of sea salt
→ Garnish
09 - Whipped cream (optional)
10 - Dark chocolate shavings (optional)
# Step-by-Step Instructions:
01 - In a medium saucepan over medium heat, combine whole milk, heavy cream, and vanilla extract. Warm until steaming, taking care not to bring to a boil.
02 - Whisk in chopped dark chocolate, Dutch-processed cocoa powder, granulated sugar, instant espresso powder, and a pinch of sea salt. Continue whisking until the chocolate is fully melted and the mixture becomes smooth and velvety.
03 - Reduce heat to low and allow the mixture to gently simmer for 2–3 minutes, stirring frequently to prevent scorching.
04 - Taste and adjust the sweetness, adding more sugar as needed to suit your preference.
05 - Pour the hot chocolate into heatproof mugs. Top with whipped cream and dark chocolate shavings if desired. Serve immediately while hot.
# Additional Tips::
01 -
- Rich and velvety texture thanks to a blend of milk cream and premium chocolate
- Made in minutes so you get instant indulgence whenever the mood hits
- Elevated flavor with Dutch cocoa and espresso for true chocolate lovers
- Easy to adapt for dietary preferences like vegan or dairy free
02 -
- High in antioxidants thanks to dark chocolate and Dutch cocoa
- Delivers deep satisfying flavor without artificial ingredients
- Can be made vegan with plant based milk and dairy free chocolate
03 -
- Toast the cocoa powder in the dry saucepan for one minute before adding liquid It brings out hidden flavors I learned that trick from a pastry chef friend
- Never skip dissolving the espresso powder separately in warm milk if you crave true barista style richness Use a flat whisk for creamier blending and minimal clumps