5 Ingredients or Fewer

Hot Chocolate Demitasses

December 21, 2014
5 Ratings
Photo by Mark Weinberg
  • Makes 6 demitasse servings
Author Notes

This recipe is not thick like pudding -- because it does not include any thickeners or starches or a ton of cream -- but it is all about the flavor of great dark chocolate. It’s worthy of the rare artisan bar you’ve been hoarding, if you do that sort of thing, or you can use any favorite semisweet or bittersweet (of any cacao percentage).

This recipe is from Chocolate Holidays: Unforgettable Desserts for Every Season hot chocolate (Artisan 2005). —Alice Medrich

What You'll Need
  • 3 ounces semisweet or bittersweet chocolate, chopped into small pieces
  • 3/4 cup boiling water
  • 3/4 cup milk
  • Whipped cream, for serving (optional)
  1. Place the chocolate in a small saucepan. Pour a little of the boiling water over the chocolate and stir until the chocolate is melted.
  2. Add the rest of the boiling water and the milk. Heat the mixture, whisking constantly, until it is hot but not boiling. For the best flavor and texture, avoiding exceeding 180° F.
  3. Serve immediately or set aside and reheat gently before serving. Serve in demitasse glasses and, if you wish, with whipped cream.

See what other Food52ers are saying.

  • Pumpkiness
  • Emily Smith
    Emily Smith
  • Rebecca Cherry
    Rebecca Cherry
  • Idette Bee
    Idette Bee
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).

10 Reviews

dccblue November 9, 2020
where is the cup from in the picture? it is lovely.
dali S. February 4, 2017
where is that cup from? its so nice
Spud G. January 25, 2016
How does the chocolate not seize when you pour the boiling water onto it?
Pumpkiness January 25, 2016
Because you add enough extract to make a paste. I always use milk, not water, but not sure if it would make a difference. You can also add a little milk and make the paste, then add the rest of the hot milk.
Pumpkiness January 16, 2016
This sounds good, but not sure I can abandon my Mom's trick. She put a heaping spoonful of cocoa in a mug with two of sugar and a few grains of salt. Add a bit of vanilla (or almond extract) and stir into a paste. Add hot milk and stir. So simple and so good.
Emily S. January 13, 2016
I love hot chocolate (I wish I could drink it every night)--this recipe sounds like a simple way to dress it up and really enjoy a winter night inside.
Kaz January 13, 2016
Can't wait to try this as I can't tolerate dairy, so use Almond Milk and water for my hot chocolates. I find the almond milk flavour is too strong though, so will only drink it steamed until thick and frothy. This sounds easier and hopefully the method will overcome the strong milk flavour...
Rebecca C. January 20, 2015
Non(or less)Dairy Version: works with Hazelnut Milk, too!! Use 1/4 c less water or, follow the recipe's proportion and then add a splash of heavy cream. Listen to Alice and before serving, let it sit to unlock irresistible flavor.
Amy S. December 26, 2014
Served this to my chocoholic family with some dark Mast Brothers chocolate and lightly whipped cream and got rave reviews.
Idette B. December 24, 2014
This is such an elegant way to enjoy chocolate.