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Thomas Jefferson's Hot Chocolate

Submitted by: | Source: Marcia Adams, I think the Heirloom Recipes Cookbook

2011-04-05 Other
5 2

This is the smoothest, creamiest and richest hot chocolate ever.

  • Servings: 20


2½ oz Unsweetened Baking Chocolate
½ cup Cold Water
Pinch Salt
¾ cup Sugar
1 cup Heavy Cream
1 tsp Vanilla Extract
Hot Milk


1.In a heavy saucepan, combine the chocolate and water over medium heat, and cook until the mixture is dissolved, smooth, and thick, whisking out any lumps.

2.Add the salt and sugar and continue cooking and whisking for 3 to 4 minutes.

3.Remove from the heat and allow to cool.

4.In a chilled bowl, whip the cream and vanilla together; stir into the cooled chocolate mixture.

5.Transfer to a quart container and store in the refrigerator.

6.To make the hot chocolate, place a heaping tablespoon of the chocolate base in each cup and add 1 cup of hot milk. Whisk until smooth and frothy. (See notes)


The chocolate base will keep for a week in the refrigerator.

DO NOT heat the base and milk together in the microwave, or the mixture will become grainy.