I almost don’t want to share this recipe with you today. Not because it isn’t very good. But because it is too good. So good, that you will make it repeatedly and gain 100 pounds and blame me. This is the richest, chocolatiest hot chocolate I have ever had. Dare I say it is even better than the hot chocolate I had in Rome? Maybe not better certainly just as good. First, you add the fudge layer to the cup and refrigerate it. Then you add the hot chocolate and whipped cream. When you stir it together it gets extra thick and chocolatey! So yummy!
My mom bought be this book of different hot chocolate recipes. I mostly selected this black bottom hot chocolate because the recipe comes from a restaurant in Chicago called Hot Chocolate. I have been wanted to go to Hot Chocolate for years. So far I have been unable to convince my husband that we NEED to go to a restaurant called Hot Chocolate. Maybe it is a better place to go with a bunch of girlfriends. Anyway, since I have not been to Hot Chocolate, this is the next best thing. I knew this would be good. Heavy cream, sugar, brown sugar, 3 kinds of chocolate. Obviously, it would be good. But I wasn’t ready for how good it would be! It was so thick and chocolatey! I definitely suggest serving this in small glasses or mugs though. A large coffe mug would just be too much. Kelly and I really enjoyed this recipe. This will be my go-to recipe when I really want to treat myself to a fantastic homemade hot chocolate.
Here is what you’ll need
Combine the cream and sugar then add the syrup
Add the chocolate
Add the butter
Add the vanilla
And finally the salt
Pour into the mugs an refrigerate
Combine the sugar and liquids and add the chocolate
Pour over the fudge layer
Seriously sinful. Sorry.
- 3 cups heavy cream
- 11/2 cups sugar
- 1/4 cup light corn syrup
- 5 ounces unsweetened chocolate, chopped
- 2 teaspoons fleur de sel
- 2 tablespoons vanilla paste
- 1/2 cup unsalted butter
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons brown sugar, packed
- 2 ounces bittersweet chocolate, chopped
- 6 ounces milk chocolate chips
- whipped cream for topping
- In a saucepan over medium high heat combine the heavy cream and sugar.
- Heat until the sugar dissolves, stirring often.
- Add the corn syrup and stir.
- Add the chocolate and stir.
- Once the mixture reaches a boil lower the heat.
- Once the mixture begins to separate add the vanilla and butter and stir.
- Add the salt.
- Pour the liquid into small mugs or teacups about 1 inch high.
- Refrigerate for 1 hour.
- Heat the milk, cream, and brown sugar in a saucepan over medium low heat.
- Bring to a boil and add the chocolate.
- Remove from heat and allow to sit for 1 minute.
- Stir until the chocolate is melted.
- Pour the hot chocolate over the fudge layer.
- Top with whipped cream.
- Serve immediately.
