No need to try explaining my deep affection for dark chocolate – smooth, rich and savory, this decadent dessert brings pure bliss to my taste buds. Knowing I’m not the only one with a deep passion for dark chocolate – especially now that study after study shows more and more benefits of the bitter-sweet temptation (a piece of dark chocolate a day keeps the doctor away) – and trying to get in the spirit of the new season in a “Charlie’s Chocolate factory” way, I prepared a delicious hot chocolate recipe, to keep autumn’s moody weather at bay (the moment when I wrap my hands around the hot mug, swirling the rich, dark liquid, , while the warmth flows through my body, a sense of well-being takes over my senses,  making me forget everything about the rain hitting the window in chaotic, noisy drops). Enjoy!




For the whipped cream:

1 ½ cup heavy cream

2 tsp powder sugar


For the hot chocolate:

260 g dark chocolate (85% cocoa)

¼ cup warm coffee

2 cups milk

½ cup heavy cream

1 Tbsp. dark rum

1 Tbsp. vanilla extract



Using an electric mixer whip the heavy cream till soft peaks form. Whip in the powder sugar if you prefer it sweet. Refrigerate till serving time.

In a large pot over medium heat, whisk together the milk, heavy cream, and chopped chocolate. Do not boil. Reduce heat to simmer and add the vanilla, rum and coffee. Continue heating, whisking continuously, until the chocolate becomes thick. Garnish with the whipped cream and chocolate chunks.


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