Warme Chocomel Recipe

Heat milk

Pour 4 cups whole milk into a medium saucepan and warm over medium heat until steam rises and small bubbles form around the edges (do not boil), about 4–6 minutes. Stir occasionally to prevent a skin from forming.

Combine dry cocoa and sugar

While the milk warms, whisk together 4 tablespoons cocoa powder and 3 tablespoons granulated sugar in a small bowl to remove lumps.

Make a chocolate slurry

Add 2–3 tablespoons of the warmed milk to the cocoa-sugar mixture and whisk to a smooth pasty slurry. This helps prevent clumps when added to the pan.

Incorporate chocolate

Pour the slurry back into the saucepan with the remaining warm milk, whisking continuously. Add the 4 oz finely chopped bittersweet chocolate and a pinch of salt.

Melt and finish

Reduce heat to low and stir constantly until the chopped chocolate is fully melted and the mixture is smooth and slightly thickened, 2–3 minutes. Do not boil. Remove from heat and stir in 1 teaspoon vanilla extract. Taste and adjust sweetness if needed.

Chill equipment

Place a mixing bowl and whisk or beaters in the refrigerator for 5–10 minutes to chill (cold equipment helps cream whip faster and hold peaks).

Whip cream

Pour 1 cup cold heavy cream into the chilled bowl. Add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract. Whip by hand with a whisk or with an electric mixer on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip; the cream should be airy and hold its shape.

Divide the hot chocolate evenly between 4 mugs (about 1 cup each). Spoon or pipe a generous dollop of fresh whipped cream (slagroom) on top of each mug.

Dust with a light sprinkle of cocoa powder or grated chocolate and add a few mini marshmallows if desired.

Serve immediately while hot. If reheating later, warm gently over low heat, stirring occasionally.