Whipped Hot Chocolate with Sea Salt

Whipped Hot Chocolate with Sea Salt

Cocoa cream whips into billowy peaks, then melts into hot milk for a rich, velvety sip.

Total 15 min Makes 2 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

A cloud of sweetened cocoa cream is whipped until thick, then swirled into steamed milk so it dissolves into a silky, ultra-rich hot chocolate. A pinch of flaky sea salt on top sharpens the sweetness and makes this a cozy, café-style treat for cold afternoons.

Ingredients

  • 1/2 cup heavy cream, cold
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons granulated sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 2 ounces semisweet chocolate, finely chopped
  • 1/4 teaspoon flaky sea salt, plus more for topping

Method

  1. In a chilled mixing bowl, combine the cold heavy cream, cocoa powder, 1 tablespoon of sugar, and vanilla extract.

  2. Whip with a hand mixer or whisk until soft, thick peaks form, 2 to 3 minutes. Refrigerate while you prepare the hot chocolate base.

  3. In a saucepan over medium heat, whisk together the milk, chopped chocolate, remaining 2 tablespoons sugar, and sea salt.

  4. Heat, whisking often, until the chocolate melts and the mixture is steaming but not boiling, about 5 minutes.

  5. Divide the hot chocolate between two mugs.

  6. Spoon or pipe the whipped cocoa cream generously on top of each mug, letting it slowly melt into the hot chocolate.

  7. Sprinkle with a pinch of flaky sea salt and serve immediately.

Rate this recipe

★ 3.9 (1)

Whipped Hot Chocolate with Sea Salt

A cloud of sweetened cocoa cream is whipped until thick, then swirled into steamed milk so it dissolves into a silky, ultra-rich hot chocolate. A pinch of flaky sea salt on top sharpens the sweetness and makes this a cozy, café-style treat for cold afternoons.

15 min 2 servings 410 cal

Ingredients

  • 1/2 cup heavy cream, cold
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons granulated sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 2 ounces semisweet chocolate, finely chopped
  • 1/4 teaspoon flaky sea salt, plus more for topping

Method

  1. 1

    In a chilled mixing bowl, combine the cold heavy cream, cocoa powder, 1 tablespoon of sugar, and vanilla extract.

  2. 2

    Whip with a hand mixer or whisk until soft, thick peaks form, 2 to 3 minutes. Refrigerate while you prepare the hot chocolate base.

  3. 3

    In a saucepan over medium heat, whisk together the milk, chopped chocolate, remaining 2 tablespoons sugar, and sea salt.

  4. 4

    Heat, whisking often, until the chocolate melts and the mixture is steaming but not boiling, about 5 minutes.

  5. 5

    Divide the hot chocolate between two mugs.

  6. 6

    Spoon or pipe the whipped cocoa cream generously on top of each mug, letting it slowly melt into the hot chocolate.

  7. 7

    Sprinkle with a pinch of flaky sea salt and serve immediately.