Van Gogh Recipe

Prepare ingredients

Chop the semisweet (or Dutch) chocolate into small even pieces so it melts quickly. Measure the cocoa, sugars, milk, and cream. Have butter and vanilla ready.

Combine dry cocoa and sugars

In a medium saucepan, whisk together the Dutch-process cocoa powder, granulated sugar, and brown sugar until evenly combined with no lumps.

Add milk and cream

Gradually whisk in the whole milk and heavy cream to the dry mixture until smooth and fully incorporated.

Heat gently

Place the saucepan over medium-low heat. Warm the mixture, stirring frequently with a heatproof spatula or whisk, until small bubbles form around the edge and steam rises (do not boil). This should take about 6–8 minutes.

Melt chocolate

Reduce heat to low. Add the chopped semisweet/Dutch chocolate and the unsalted butter to the warm milk mixture. Stir constantly until the chocolate and butter are fully melted and the sauce is glossy and smooth, about 2–3 minutes.

Finish and season

Remove the saucepan from heat. Whisk in the vanilla extract and a pinch of fine sea salt. Taste and adjust sweetness if needed (add up to 1 teaspoon extra sugar if you prefer sweeter). Let the mixture rest 1–2 minutes to thicken slightly.

Keep warm or serve

If serving immediately as a hot chocolate, ladle into warmed cups. If using as a sauce or dessert component, allow to cool slightly to desired consistency, stirring occasionally so it remains smooth.

Top each serving with a dollop of whipped cream (about 2 tablespoons per cup) and sprinkle dark chocolate shavings over the top.

If desired, add a light dusting (about 1/4 tsp per cup) of cinnamon and finish with a tiny pinch of orange zest to brighten the chocolate flavor.

Serve immediately while hot. Enjoy with biscotti or a butter cookie on the side.