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Homemade hot chocolate

Sweet recipes Spring Summer Fall Winter Under 30 minutes Végétarienne Easy Casserole
Prep time
5 minutes
Cooking time
6 minutes
4 people


  1. In a saucepan, heat the cream to 80°C (176°F), then add the finely chopped chocolate and the cocoa. Remove from the heat and make a ganache.
  2. Heat the milk and sugar, then infuse with the vanilla bean (split in half).
  3. Serve the hot milk and the hot ganache in two small bowls so you can make the hot chocolate as thick as you like.



  • Do not boil the chocolate (the temperature should not exceed 85-95°C or 185-195°F)
  • You can add cinnamon, saffron, and other spices to the hot chocolate, as well of course as whipped cream...
  • Children will love to dip marshmallows or churros in their hot chocolate.


  • 500 g (2 cups) whole milk
  • 20 g (1 and 2/3 tbsp) brown sugar
  • 200 g (7 oz) dark chocolate (55% cocoa)
  • 20 g (2 tbsp) cocoa powder
  • 420 g (2 and 1/5 cups) liquid cream




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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