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Lady Maria

Crowd-Pleasing Hot Chocolate

This recipe delivers a luxuriously smooth and intensely chocolatey hot chocolate experience perfect for a crowd. Using a combination of bittersweet and milk chocolate, along with cocoa powder, creates a balanced and rich flavor that's sure to impress. Top with your favorite marshmallows and whipped cream for the ultimate cozy treat.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16
Course: Beverage, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 gallon whole milk
  • 1 cup heavy cream
  • 12 ounces bittersweet chocolate, finely chopped
  • 6 ounces milk chocolate, finely chopped
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • Mini marshmallows optional
  • Whipped cream optional
  • Chocolate shavings optional
  • Cinnamon sticks optional
  • Peppermint sticks optional
  • Caramel sauce optional
  • Chocolate sauce optional

Equipment

  • Large, heavy-bottomed pot
  • whisk
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Chopping board
  • knife
  • Ladle
  • Mugs
  • Slow cooker (optional)
  • Insulated beverage dispenser (optional)
  • Immersion blender (optional)

Method
 

  1. Finely chop both the bittersweet and milk chocolate.
  2. In a large bowl, whisk together the sugar, cocoa powder, and salt.
  3. Pour the milk and heavy cream into a large, heavy-bottomed pot.
  4. Heat over medium heat, stirring frequently, until steaming but not boiling.
  5. Gradually whisk the sugar and cocoa powder mixture into the warm milk and cream until smooth.
  6. Reduce the heat to low.
  7. Add the chopped chocolate to the pot and stir continuously until the chocolate is completely melted and the mixture is smooth and glossy.
  8. Stir in the vanilla extract.
  9. Simmer the hot chocolate over low heat for about 10-15 minutes, stirring occasionally.
  10. Taste and adjust the sweetness as needed by adding more sugar, a tablespoon at a time.
  11. If not serving immediately, keep the hot chocolate warm in a slow cooker on the "warm" setting or in a large insulated beverage dispenser. Stir occasionally to prevent a skin from forming on the surface.
  12. Ladle the hot chocolate into mugs.
  13. Let everyone customize their hot chocolate with their favorite toppings.

Notes

For a richer flavor, use Dutch-processed cocoa powder and high-quality chocolate. To prevent scorching, use a heavy-bottomed pot and stir frequently. Hot chocolate can be made a day in advance and reheated. For variations, try Mexican Hot Chocolate (cinnamon and cayenne pepper), Peppermint Hot Chocolate (peppermint extract), Salted Caramel Hot Chocolate (caramel sauce and sea salt), or Mocha Hot Chocolate (espresso). Store leftover hot chocolate in the refrigerator for up to 3 days.