The THICKEST and CREAMIEST Hot Chocolate Recipe EVER! (2024)

FAQs

How do you make hot chocolate thicker? ›

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

If the hot chocolate doesn't thicken, add a slurry of cornstarch and milk (dissolve ¼ teaspoon of cornstarch in a tablespoon of cold milk) to the hot chocolate and continue stirring over medium high heat until slightly thickened.

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch. One of the thick forms of hot chocolate served in Europe is the Italian cioccolata calda.

Want it thicker? Try adding a teaspoon for cornstarch before blending. Make it a Chocolate Milkshake by adding vanilla ice cream!

For instance, when chocolate comes into contact with even the smallest amount of water, it seizes. Similarly, if chocolate is overheated, it will become thick and lumpy.

Using less cream will result in a thicker consistency for your ganache. For instance, instead of using equal parts chocolate and cream, use two parts chocolate to one part cream for a thicker consistency.

Add thickening powder as required. Hot, milky drinks, such as Horlicks, hot chocolate or Ovaltine, thicken well. If you do not like milk, try the hot drink sachets where you just add boiling water. These also thicken well.

While you are melting the chocolate, you may add in some sugar and cream or milk. Therefore, you will get a very thick chocolate drink and you are always in control of the thickness. I find cornstarch gives an unwanted flavour for chocolate milk or cocoa, as does xanthum gum.

Swiss Miss Milk Chocolate Hot Cocoa Mix

We'd be remiss not to include Swiss Miss in our taste test because when it comes to hot chocolate mix, it's by far the most well-loved.

Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. In some cases, a little dark chocolate and a thickening agent, such as cornstarch, are added as well.

What can I add to thick chocolate? ›

Vegetable Oil or Canola Oil: A few drops of a neutral, flavourless oil can help to thin out your chocolate. Be cautious when using oil, as adding too much can make the chocolate oily. Shortening: A little shortening mixed in with your chocolate can also make it thinner.

Substitute cornstarch with plain flour.

It has the same effect, you just need to make sure you cook it for extra couple of minutes, to make sure the flour is cooked (yes, flour can be cooked). I recommend adding the flour while cooking the hot chocolate, so you have a little more control of the thickness.

If the recipe uses cocoa powder, I'll use two teaspoons of cornstarch. Add the cornstarch directly to the small amount of liquid and stir it until dissolved. Once the pot of liquid begins to boil, stir in the cornstarch slurry. The milk will thicken slightly within 10 to 20 seconds.