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The Best Hot Chocolate
Hello Friends, I hope you are all staying warm during winter time! If not, I have the perfect recipe to warm all of you up. My Hot Chocolate Recipe! Easy to make and super delicious for anyone! Christmas is all about giving and you have given me so much by just being here with me. Thank you for all the continued support, and Merry Christmas to all!
Recipe Video
Recipe Ingredients
- 6 oz whole Milk
- 2 ounces Heavy Cream
- 1 tablespoon unsweetened Dark Cocoa Powder
- 2 ounces Dark Chocolate (The Chef used a 70% Cocoa)
- 2 tablespoons Sugar
- 1 small pinch of Salt for the”je ne sais quoi”
- 2 teaspoons Pure Vanilla Extra (The Chef used Tahitian Vanilla)
- 1 tablespoon cornstarch diluted into 2 more ounces Whole Milk
- 1 VERY SMALL pinch Ground Cinnamon
- 2 tablespoons or more of 😉 Baileys or Kalhua
Recipe Instructions
Makes 2 @ 6 ounces Glass
- In a sauce pan, heat the milk and the cream in a sauce pan.
- At medium to low heat, add the cocoa powder mix in well, add the chocolate, sugar, salt, vanilla and bring a boil.
- Add the corn starch, cinnamon and Baileys mix well and turn off the heat immediately.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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Can I use Tapioca flour instead of cornstarch?
BTW, love your channel, my dad and I watch it together all the time. God bless you (and America)
I bought all the stuff to make this hot chocolate over Christmas, but didn’t have a chance to make it till today…about a month later. Oh my God was this good. Thanks so much Chef JP for sharing this. This is how we’re making hot chocolate from now on.
Do you add the Baileys to the whipped cream before or after whipping?
While whipping BUT VERY LITTLE!!! Like two tablespoons for 2 cups of cream. 😊
I absolutely love your channel. I was wondering how to make the Kahlua whipped topping please. Thank you and God Bless.
1 tablespoon Kahlua, 2 tablespoons sugar and 2 cups of heavy cream! 😊
I doubled the recipe. Used 98% dark chocolate because it’s all I had. I didn’t have milk so I guesstimated heavy cream and water to get the same consistency.
All that said, the taste was awesome! The grownup hot cocoa I’ve been looking for!
Now the caveat…the cornstarch. Why put cornstarch in the recipe? It turned out like mousse! A good mousse, but mousse none the less.
The fat content in cream varies from 26% to 44% even if you cut with water to get the same consistency you still have LOTS of extra fat which sticks to cornstarch like glue. That is where your consistency was changed! Try it with milk you’ll enjoy it better!
Thank you Chef!
We saved the “mousse” and now put a spoonful in coffee and whip it up.
Oh ma parole! It’s the best!!!
What kind of unsweetened cocoa powder do you use?
Dutch-processed cocoa powder is what I use 🙂
Amazing. Thanks again Jean-Pierre. So far every recipe I’ve tried of yours is amazing. I already knew how to cook, but your passion shines through and brings it to a whole new level. I even quote you now. Can we make a bigger batch and keep in fridge.l ? I’d love to have this after coming in from skiing without having to start from scratch. Merry Christmas Jean-Pierre!!!!
Thank you chef! This recipe is AMAZING!!! I truly enjoy learning from you.
This drink is awesome and i impressed my wife with it.
Merry cristmas to all of you. 🙂
Awesome! So glad you enjoyed the recipes! 😊
Chef Jean-Pierre, you are a national treasure. The recipes do not disappoint.
I will say this again, I am proud to be one of your NINE HUNDRED NINETY FIVE
THOUSAND friends.
Thank you, Chef! I made this recipe today for me and my husband and he said it was the best hot chocolate he had ever tasted! Happy holidays!
Made this for myself today ! I live alone but thought I would treat myself to a Christmas Eve drink. It was so delicious I will have to make me another tomorrow. I made the whip cream topping as well, all I had on hand was Brendan’s Irish Whisky Liquor which has a tint of mint that made the taste buds do an Irish jig ! Thank you again for such a delightful recipe.
Thank you Karen! That sounds delicious!
I’m looking forward to trying this recipe, and have a question about adding cornstarch as a thickener. The YouTube video appears to show the cornstarch slurry added before the boil, however the recipe states you should bring to boil, add, and then turn off the heat. Which technique will provide the best texture? I very much enjoy your recipes and videos- thank you Chef!
It really makes no difference WHEN you add it, but you must bring the mixture to full boil for the cornstarch to work correctly! 😊
Excellent as always ☺️
Thank you Sibsankar! I do love hot chocolate!
🤩🤩🤩🤩🤩
Thank you Jason!
Another great recipe from Chef, just amazing! 🙂
Thank you Alan!
Thank you. I’ve hosted christmas for the last 2 years and again this year because everyone loves your recipes! You’ve given me recipes and tips I will take through my whole life. Thank you very much.
Thank you for your kind words Rebecca, you made my day! I hope you and your family have a great Christmas!