Bt Hot Chocolate Recipe

Combine milk and cream in a medium saucepan and warm over medium heat until steam just begins to rise and small bubbles form around the edges (do not boil).

Whisk in the cocoa powder and sugar until dissolved and no lumps remain.

Remove the pan from heat briefly and add the chopped semi-sweet chocolate. Let sit for 30–60 seconds to soften, then whisk until fully melted and smooth. Return to low heat and stir for 1–2 minutes to warm through; do not let it boil.

Stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness if needed (add up to 1 tsp more sugar if you prefer sweeter).

Keep hot over very low heat while preparing cups and toppings, stirring occasionally to prevent a skin from forming.

Optional: Drizzle the inside of each serving cup with about 1/2 tablespoon chocolate syrup for extra chocolate presentation.

Pour the hot chocolate into two warmed mugs, dividing evenly (about 1 1/2 cups per mug).

Top each mug with a generous dollop of whipped topping (about 1/2 cup per mug).

Grate or break the 1/2 oz chocolate bar over the whipped topping for a fresh chocolate shower.

Insert one hazelnut wafer roll into the whipped topping of each mug, slightly angled so it rests against the rim.

Sprinkle 1 tablespoon mini chocolate chips over each mug (divide the 2 tablespoons between the two mugs).

Serve immediately with a small spoon or straw for stirring and enjoying the toppings.