# The Best Hot Chocolate Ever (2 Ways)

This recipe provides two variations for making hot chocolate: an easy instant version and an ultimate version, along with homemade whipped cream and marshmallows.

- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 2 cups cold, heavy whipping cream
- 3 tablespoons sugar
- 2 teaspoons vanilla bean paste
- 0.5 cup water
- 3 packets unflavored powdered gelatin
- 1.5 cups sugar
- 1.25 cup light corn syrup
- 1 pinch salt
- 2 tsp vanilla extract
- spray oil
- potato starch
- powdered sugar
- 1 cup finest cocoa powder
- 1 cup powdered sugar
- 0.25 cup light brown sugar
- 0.5 teaspoon fine sea salt
- 1 cup hot milk
- 1 lb 60 to 70% dark chocolate, thinly chopped
- 3.5 cups whole milk
- 0.25 cup heavy whipping cream
- 0.25 cup sugar
- 0.5 teaspoon salt
- 1 teaspoon vanilla paste

## Instructions

1. To make whipped cream, beat 2 cups of cold, heavy whipping cream vigorously in a bowl.
2. Gradually add 3 tablespoons of sugar while continuing to beat the cream until it thickens to a soft peak consistency.
3. Add 2 teaspoons of vanilla bean paste and gently whisk it in without introducing too much air.
4. Transfer the whipped cream to a piping bag with a star tip and keep it cold.
5. To make marshmallows, add 0.5 cup of water to the bowl of a stand mixer or a large bowl if using a hand blender.
6. Sprinkle 3 packets of unflavored powdered gelatin over the water and let it hydrate without stirring.
7. In a small sauce pot, combine 1.5 cups of sugar, 1.25 cups of light corn syrup, and 0.5 cup of water.
8. Stir these ingredients together until homogeneous, ensuring no dried sugar remains at the bottom.
9. Set the pot over medium heat, add a tiny pinch of salt, and bring to a boil.
10. Cook the syrup until it reaches 240°F, then remove from heat.
11. Carefully transfer the hot sugar syrup to the bloomed gelatin in the stand mixer bowl.
12. Start the mixer on low speed and slowly drip the sugar syrup down the side of the bowl.
13. Once the gelatin starts to melt and emulsify, increase the speed to medium, continuing to pour the syrup.
14. Increase to high speed while slowly adding the remaining syrup.
15. Beat the mixture for a few minutes until it is thick, creamy, white, and holds a light soft peak.
16. Lower the mixer speed to medium and add 2 teaspoons of vanilla extract.
17. Prepare a baking sheet by spraying it lightly with oil, then place parchment paper on top and lightly spray the parchment.
18. Dust the parchment paper generously with a mixture of equal parts potato starch and powdered sugar.
19. Scoop the marshmallow mixture into a large piping bag and pipe thin lines across the baking sheet to create mini marshmallows.
20. Dust the piped marshmallows lightly with the starch mixture.
21. Let the marshmallows sit at room temperature for at least 4 hours, ideally 5 hours, or overnight.
22. Once rested, roll the marshmallows back and forth to coat the edges with starch.
23. Dust a knife with starch and cut the marshmallow strips into 0.5-inch segments.
24. Toss the cut marshmallows together to coat them in starch.
25. For the easy hot chocolate mix, combine 1 cup of cocoa powder, 1 cup of powdered sugar, 0.25 cup of light brown sugar, and 0.5 teaspoon of fine sea salt in a bowl.
26. Carefully whisk the ingredients together.
27. Store the cocoa mix in an airtight container.
28. To make easy hot chocolate, mix 0.25 cup of the cocoa mix with 1 cup of hot milk.
29. For the ultimate hot chocolate, thinly chop 1 lb of 60 to 70% dark chocolate.
30. In a sauce pot, combine 3.5 cups of whole milk, 0.25 cup of heavy whipping cream, 0.25 cup of sugar, 0.5 teaspoon of salt, and 1 teaspoon of vanilla paste.
31. Heat the mixture over medium heat, whisking to dissolve the sugar, until steamy and hot but not boiling.
32. Remove from heat and add all the chopped chocolate, shaking to distribute evenly.
33. Let the mixture sit for about 2 minutes, then whisk until fully melted and combined.
34. If not fully melted, place on low heat and stir frequently, being careful not to boil.
35. For an extra smooth texture, use an immersion blender or pass the hot chocolate through a fine mesh strainer.
36. Serve the hot chocolate with a generous dollop of homemade whipped cream in the center.

## Equipment

- hand blender
- whisk
- piping bag
- star tip
- stand mixer
- large bowl
- small sauce pot
- whisk attachment
- baking sheet
- parchment paper
- knife
- mason jar
- sauce pot
- immersion blender
- fine mesh strainer
- spoon

## Tips

- Do not overbeat whipped cream, aim for soft peaks.
- For marshmallows, control the flavor, texture, and size by making your own.
- When making sugar syrup for marshmallows, ensure all sugar is dissolved and no dried sugar sits at the bottom.
- Be extremely careful when transferring hot sugar syrup as it is very hot.
- When making the ultimate hot chocolate, do not boil the mixture as it will break the emulsion.
- For extra smooth hot chocolate, use an immersion blender or pass it through a fine mesh strainer.

## Source

- Original video: https://www.youtube.com/watch?v=kzBOTkQRp0A
- Recipe page: https://www.cliprecipe.com/recipe/f2eb6033-9116-4a0d-8b4d-488ffdf66154
- Extracted: 2025-12-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt