Up until a few days ago, the best hot chocolate I’d ever had was in Spain. My junior year of college I studied abroad in Europe and did some traveling while I was there, and since I’m mildly obsessed with planning, I spent much of my free time reading guidebooks and travel guides about the various cities we were planning to visit. Before we arrived in Barcelona, I remember reading about this little chocolate shop called Cacao Sampaka, and how their rich & decadent hot chocolates could not be rivaled by even the most renowned chocolatiers. So of course, I had to go.
The best part is that it takes all of 15 minutes to throw together, and most of that time is spend standing by the mixer while the liquid cream becomes whipped cream. I made them on two occasions this past weekend because they were just that darn good. The recipe below makes two servings of hot chocolate, it is very rich so I kept the portions small (think espresso cup size). But, if you’re especially hungry you can feel free to double it and ingest a wonderfully decadent amount of chocolate.
Melted Hot Chocolate With Sea Salt Whipped Cream
Sea Salt Chocolate Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 3 tablespoons cocoa powder
- 3/4 teaspoon sea salt plus extra for sprinkling
Melted Hot Cocoa
- 8 Squares 4 ounces Dark 100% Cocoa Baker's Chocolate
- 2 Squares 1 ounce Semi-Sweet Baker's Chocolate
- 2-4 teaspoons honey depending on how sweet or bitter you like your chocolate
- 3/4 Cup Whole Milk at room temperature
- Begin by preparing the sea salt whipped cream. Beat the cream and sugar in an electric mixer fitted with the whisk attachment at medium high speed until the cream holds a very soft peak. Gently whisk in the sea salt and cocoa powder until incorporated. Cover and set aside.
- To make the hot cocoa, melt down the chocolate pieces in the top of a double boiler, stirring constantly. Add the honey and milk and continue stirring until it's one fluid mixture and becomes very warm. Evenly distribute the cocoa between two serving glasses and top with the whipped cream and a pinch of sea salt for garnish. Serve immediately.