The Rubens Signature Hot Chocolate Recipe

Warm and combine liquids

In a medium saucepan over medium heat, combine 4 cups whole milk and 1/2 cup heavy cream. Warm gently until steam rises and small bubbles form around the edge (do not boil). Stir occasionally to prevent skin from forming.

Whisk cocoa and sugars

While the milk warms, whisk together 2 tablespoons unsweetened cocoa powder, 2 tablespoons granulated sugar and 1 tablespoon light brown sugar in a small bowl to remove lumps.

Incorporate cocoa mixture

When milk is hot, whisk the cocoa-sugar mixture into the saucepan until fully dissolved and the liquid is smooth, about 30–60 seconds.

Melt chocolate

Reduce heat to low. Add 8 ounces finely chopped dark chocolate to the simmering milk mixture, stirring constantly until chocolate is completely melted and the mixture is glossy and thickened slightly, about 2–3 minutes. Do not let it boil.

Finish and season

Remove from heat. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. Taste and adjust sweetness if desired by adding up to 1 tablespoon more granulated sugar or brown sugar.

Keep warm

Keep the hot chocolate on the lowest heat or transfer to a thermal carafe if serving for walking; stir occasionally to maintain a smooth texture. For a thicker, richer texture, let rest 2 minutes before serving.

Heat cream

Place 1/4 cup heavy cream in a small saucepan and heat over medium until it just begins to simmer (small bubbles at the edge), about 2–3 minutes. Remove from heat immediately.

Make ganache

Place 2 ounces finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1 minute, then stir until smooth and glossy. Add 1 teaspoon unsalted butter and a pinch of sea salt; stir until incorporated.

Chill and shape

Cover the bowl and refrigerate the ganache until firm enough to scoop, about 45–60 minutes. Using a small spoon or melon baller, scoop 12–16 small portions (about 1/2 teaspoon each) and roll quickly between your palms to form balls. If sticky, keep hands slightly damp or dust lightly with cocoa powder.

Coat truffles

Roll each truffle in 1 tablespoon cocoa powder (or powdered sugar) until fully coated. Arrange on a parchment-lined tray and refrigerate 15 minutes to set. Optionally finish each truffle with a tiny pinch of flaky sea salt.

Serve with hot chocolate

Place one homemade truffle on the saucer or float gently on top of the hot chocolate for an indulgent presentation. If floating, allow the truffle to melt slightly into the drink as it warms.

Portion hot chocolate into 4 warmed mugs (approximately 1 cup each). Top with mini marshmallows or a swirl of whipped cream if desired. Dust each cup lightly with 1/4 teaspoon ground cinnamon and sprinkle 2 teaspoons grated dark chocolate or shavings over the top.

Serve immediately with one homemade chocolate truffle per cup. If preparing for a walk (to go), pour into an insulated cup and place the truffle in a small sealed container or on the cup lid to keep it warm until ready to eat.