Joshua Weissman

Ingredients

• 1.5 cups Whole Milk (prefer whole milk for creaminess; can substitute 2% milk)
• 4 ounces Dark Chocolate (finely chopped; 70% cacao or higher for best flavor)
• 2 tablespoons Granulated Sugar (regular white sugar)
• 1 tablespoon Cocoa Powder (unsweetened cocoa powder)
• 1 tablespoon Cornstarch (for thickening; mix with a splash of milk to form a slurry)
• 2 tablespoons Whipped Cream (lightly sweetened, for topping)

Instructions

1. Melt chocolate and combine initial ingredients

   Add the finely chopped dark chocolate and a splash of whole milk to a small saucepan. Heat over medium heat, then stir in the granulated sugar and cocoa powder. Continue stirring occasionally until the chocolate is fully melted and the mixture is smooth.

   Time: PT5M

2. Prepare cornstarch slurry

   While the chocolate is melting, combine the cornstarch with a small splash of whole milk in a separate bowl. Mix until a smooth, lump‑free slurry forms.

   Time: PT2M

3. Add remaining milk gradually

   When the chocolate mixture is melted, slowly pour in the rest of the whole milk while whisking constantly. Continue heating until the liquid is hot but not boiling.

   Time: PT5M

4. Thicken with cornstarch slurry

   Whisk the prepared cornstarch slurry into the hot chocolate mixture. Keep heating and whisking until the drink thickens to a velvety, slightly coat‑the‑spoon consistency.

   Time: PT3M

5. Serve

   Pour the thickened hot chocolate into mugs, top each with a dollop of whipped cream, and dust lightly with extra cocoa powder.

   Time: PT2M

Nutrition Facts

Calories

535

Protein

10g

Carbohydrates

57g

Fat

25g

Fiber

4g