Ingredients:

  • 4 cups (950 ml) Whole Milk
  • 1/2 cup (120 ml) Heavy Cream
  • 6 oz (170 g) Dark Chocolate (60–70% Cacao), finely chopped
  • 2 Tbsp (15 g) Unsweetened Cocoa Powder (Dutch-process preferred)
  • 1/4 cup (50 g) Granulated Sugar
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1/4 tsp (1 g) Flaky Sea Salt

Instructions:

  1. Finely chop the dark chocolate and set it aside in a heat-proof bowl. (Smaller pieces melt faster and more smoothly.)
  2. In a medium, heavy-bottomed saucepan, whisk together the granulated sugar, cocoa powder, and sea salt. This step is crucial to prevent lumps.
  3. Pour a small amount (about 1/2 cup / 120ml) of the cold whole milk into the saucepan with the dry ingredients.
  4. Whisk vigorously until a smooth, thick paste forms, ensuring there are absolutely no dry lumps remaining.
  5. Add the remaining whole milk and the heavy cream to the pan. Place the pan over medium-low heat.
  6. Heat slowly, stirring frequently with the whisk or a wooden spoon, until the mixture is steaming hot around the edges (about 5-8 minutes). Do not allow the milk to boil rapidly; a gentle simmer is the goal.
  7. Once steaming, immediately remove the saucepan from the heat source.
  8. Add all the chopped dark chocolate to the hot dairy mixture. Let it stand undisturbed for 2–3 minutes to allow the residual heat to begin melting the chocolate.
  9. Whisk the mixture steadily until the chocolate is completely dissolved, and the hot chocolate is dark, glossy, and perfectly smooth.
  10. Stir in the vanilla extract. Taste and adjust sweetness or add another tiny pinch of salt if needed.
  11. Pour immediately into mugs and garnish as desired, perhaps with whipped cream or marshmallows.