Heavy cream makes this hot chocolate creamy and rich;

Hot chocolate recipe cornstarch. Feel free to adjust the darkness of the chocolate by the type of chocolate you use. Web the base of the hot chocolate; 4 1/2 ounces semisweet chocolate, chopped.

As soon as the chocolate begins to melt, turn off the heat and stir until completely melted. Web add ½ cup sugar, ⅓ cup unsweetened cocoa powder, and 3 tbsp cornstarch to a small sauce pot. 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla.

Bring the milk to a boil. Web 2 tablespoons cornstarch, sifted. Web break the chocolate into small pieces and set it aside.

1 cup heavy cream, whipped. Simply blend together chocolate, confectioner's sugar, cocoa, cornstarch, salt, and vanilla,. While the milk is heating place the chopped chocolate in the microwave and heat for 30 seconds.

Web remove from the oven and set aside to cool completely. Heat over medium/low heat for a minute or so. Remove from freezer, break into rough pieces, and place in food processor with cocoa powder, sugar, cornstarch, and salt.

Web whisk in a few splashes of the warm milk to temper the eggs, then pour the mixture into the pan. It’s made with some real dark chocolate, cocoa, and milk — the ultimate comfort beverage. In a large saucepan set over low heat, combine the cocoa, sugar, cornstarch and salt and mix well.