Dark Hot Chocolate with Whipped Cream

Name: Dark Hot Chocolate with Whipped Cream
Total time: 20 min
Yield: 4 servings
Cuisine: Europe and North America
Ingredients: unsweetened dark chocolate chips 30 to 45 g; unsalted butter 2 tablespoons; oat milk 300 ml; whipping cream 150 ml; kOBE Monk Fruit Blend 34 to 63 g; cinnamon powder or peppermint extract or orange extract to taste. To decorate: whipping cream 300 ml; a small packet of white and pink marshmallows; 2 candy canes; chocolate sauce for drizzling

Sweets and drinksDrinksEurope and North AmericaAbout 20 minutes

Dark hot chocolate with whipped cream means cooking a really thick cup of hot chocolate and piling whipped cream over the top. The best moment is when the cold cream melts slowly down into the hot chocolate below. The hardest part is holding the temperature, since a pot taken too far splits and leaves the drink grainy.

The pot should only reach around 60 to 70 degrees C, and the heat comes down the moment bubbles show at the rim. The cream has to be properly cold to whip, because warm cream collapses and weeps.

This batch weighs about 902g, at roughly 250 calories per 100g.

Nutrition (this recipe makes 4 servings)

250kcal

2.3gprotein

23.8gfat

4.2gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. This batch pours out 4 cups of about 225g each. Divide the whipped cream evenly so every cup gets a thick swirl.

Ingredients for the batch

unsweetened dark chocolate chips 30 to 45 g
unsalted butter 2 tablespoons
oat milk 300 ml
whipping cream 150 ml
kOBE Monk Fruit Blend 34 to 63 g
cinnamon powder or peppermint extract or orange extract to taste. To decorate: whipping cream 300 ml
a small packet of white and pink marshmallows
2 candy canes
chocolate sauce for drizzling

Method

Melt 30 to 45g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 10 to 15g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy. Keep about 2 tablespoons back as the sauce for drizzling.
Pour 300ml of whipping cream into a bowl and whip it straight out of the fridge, stopping as soon as it holds thick and smooth. Load it into a piping bag and keep it cold.
Put the rest of the chocolate and 2 tablespoons of unsalted butter into a pot and whisk at a low temperature of about 40 degrees C until they come together smooth.
Add 300ml of oat milk, 150ml of whipping cream and 24 to 48g of kOBE Monk Fruit Blend and stir until fully dissolved. Stop at around 60 to 70 degrees C and never let it boil.
Season with cinnamon powder, peppermint extract or orange extract to taste.
Pour into a thick ceramic cup or a double walled glass to hold the heat.
Pipe the whipped cream on top, scatter white and pink marshmallows, tuck in 2 candy canes, and drizzle over the chocolate sauce you kept back.

Tips

Chocolate that catches water seizes up, so keep steam from the pot from drifting into the bowl.
A pot brought to the boil splits the chocolate, so drop the heat the moment bubbles show at the rim.
Cream at 35% fat or higher is what holds peaks, and overwhipping leaves it curdled and weeping.
Add the marshmallows and candy canes only as it goes to the table, since the heat softens them if they go in early.
Rinsing the cup with boiling water and wiping it dry keeps the chocolate hot for far longer.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

↗See Monk Fruit Blend More recipes