Go Back

Decadent Whipped Hot Chocolate

Whipped hot chocolate pairs steaming semisweet chocolate milk with a cocoa cream topping beaten to medium-stiff peaks. Spoon the fluffy topping over each mug for a rich, layered drink.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

Whipped topping
  • 1 cup heavy cream cold
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
Hot chocolate
  • 2 cups whole milk
  • 2 oz semisweet chocolate finely chopped
  • 1 tbsp granulated sugar
  • 1 pinch kosher salt

Equipment

  • 1 hand mixer
  • 1 2-quart saucepan

Method
 

Whip the topping
  1. In a medium bowl, beat the heavy cream, cocoa powder, powdered sugar, and vanilla with a hand mixer on low until combined, then increase to medium-high and beat until medium-stiff peaks form.
Make the hot chocolate
  1. In a 2-quart saucepan over medium-low heat, whisk the milk, chopped chocolate, granulated sugar, and salt until the chocolate melts and the mixture is hot and steaming, about 5 minutes; do not let it boil.
Serve
  1. Divide the hot chocolate between 2 mugs and spoon the whipped topping over each.

Notes

For the fluffiest topping, start with cold heavy cream and stop beating when medium-stiff peaks form. Refrigerate leftovers for up to 3 days; freezer storage is not recommended. For a dairy-free variation, use dairy-free cream, milk, and semisweet chocolate.