The Best Hot Chocolate Ever (2 Ways)

Add your heavy cream to a large bowl. Begin whisking quickly with a large whisk until the cream begins to thicken slightly, about 2-3 minutes. Sprinkle in the sugar a tablespoon at a time and continue beating until soft peaks, another 1-2 minutes. Gently stir in the vanilla bean paste and optionally transfer to a piping bag fitted with a star tip for serving.

In the bowl of a stand mixer, add water and mix with powdered gelatin until combined. Let sit while you make the syrup mixture.

In a small-sized pot, add the granulated sugar, corn syrup, a pinch of salt, and water. Mix to combine to hydrate the sugar evenly. Set over medium heat, add a small pinch of salt, and bring to a light boil. Boil until the temperature reaches 240℉ (116°C) and immediately remove from heat.

Using the whisk attachment, whisk the gelatin a little bit on low speed before slowly streaming in the syrup mixture down the side of the bowl. Gradually increase speed until high. Once on high speed continue streaming in the syrup until all is added. Keep whisking for 5 minutes until thick, creamy and white and hold soft peaks. Lower speed to medium and stir in the vanilla extract.

Transfer to a piping bag and cut about a ½” wide tip in the bag. Line 2-3 baking sheets with parchment paper, spray with cooking spray, and generously dust the potato starch mixture across the entire surface. Pipe long logs that are about ½ inch thick, dust the tops, and let set at room temperature for 4-8 hours uncovered, ideally overnight. Using a sharp knife or pizza cutter, slice the logs into ½” little pillows.

In a large bowl, whisk together the cocoa powder, powdered sugar, light brown sugar, and sea salt until completely combined and no lumps remain.

Transfer the mix to an airtight container or jar and store it in a cool, dry place until ready to use, or use right away.

To make hot chocolate, heat whole milk in a small saucepan until steaming (but not boiling). Whisk in ¼ cup of cocoa mix per 1 cup of milk, stirring until fully dissolved and smooth. Serve immediately.

In a medium saucepan, combine the milk, cream, sugar, salt, and vanilla bean paste. Heat over medium heat, stirring occasionally, until the mixture is steaming and very hot but not boiling. Remove from heat and add the finely chopped chocolate. Let sit for 1–2 minutes, then whisk gently until the chocolate is fully melted and smooth. Return the pan to low heat if needed, whisking constantly until the mixture is thick, glossy, and completely emulsified. For an extra-smooth texture, use an immersion blender to blend briefly or pass through a fine mesh strainer.

Pour into mugs and top with whipped cream. Serve and enjoy!