Lily's Hot Chocolate at Home
Ingredients
3 cups (750 ml) whole milk
3/4 cup (180 ml) heavy cream
10 oz (285 g) good-quality dark chocolate (70%), finely chopped (I used Ghirardelli)
1–2 tbsp light brown sugar (to taste)
3/4 tsp espresso powder
Big pinch of sea salt
1 1/2 tsp Dutch-process cocoa powder, sifted
To serve:
Torched Fluff (store bought or homemade)
Steps
Warm the dairy: In a saucepan, add milk, cream, brown sugar, espresso powder, cocoa powder, and salt. Heat on medium-low until steaming and tiny bubbles show at the edges. Do not boil.
Melt the chocolate: Turn off the heat. Add the chopped chocolate. Let sit 1 minute, then whisk until smooth.
Make it glossy (best look): Blend with an immersion blender for 10–15 seconds (or carefully use a blender). This makes it super silky and shiny.
Thicken: Put back on low heat and whisk constantly until it gently simmers. Simmer 2 minutes (keep it gentle).
Taste + adjust: Add a little more sugar if you want it sweeter, or a pinch more salt if you want the chocolate to pop.
Serve: Pour into warm cups. Top with whipped cream or Fluff and torch if you want that golden finish.
Quick tip for the thickest “Paris café” texture
Make it ahead, cool, refrigerate, then reheat gently, it thickens and gets even more velvety.
