Rich & Creamy 5-Minute Microwave Hot Chocolate For One
Hello, friends! Hope you had a delightful holiday and that Santa brought you everything you wished for. Santa brought me everything I wished for – and the flu. I don’t remember putting that on my list.
But enough about me, let’s talk about chocolate. Specifically, hot chocolate – and I don’t mean the kind that comes in a packet. There’s nothing wrong with that kind, of course, but hot chocolate can be so much more. But before you start thinking that improving your hot chocolate is going to take a lot of effort and time, think again.
This hot chocolate whips up in 5 minutes in your microwave.
Yes, that is as awesome and dangerous as it sounds. I’m guilty of indulging in a cup at least once a week (often more). It’s so easy and decadent!
First you heat real chocolate and a little bit of water in the microwave.
I know, I know. you’ve been told to never mix chocolate and water or bad things will happen. Well, it’s 2013. We’re living in the future, where it’s OK to mix water and chocolate. Just go with it.
Once it’s melty, stir it all up to make a luscious smooth chocolate sauce. Then drink it. No wait, that’s not right. I mean, you can drink it, but then you’ll have to start over.
Ready? Ok, add your cocoa powder, salt and vanilla. Stir again. Notice that it smells and looks just like brownie batter, but without the eggs. Resist the urge to drink it (again).
Now slowly stir in enough milk or water to make a full cup of hot chocolate, and heat it up in the microwave until it’s hot.
BAM. Done. Amazingly creamy, rich hot chocolate in 5 minutes.
Use your newly discovered powers for good, OK?
PS. Adding toasted marshmallows is definitely a good idea.
Rich & Creamy 5 Minute Hot Chocolate For One
Adapted from Brett Wilson
I don’t add any sugar because I like my chocolate dark. Feel free to add sugar to taste. Using milk will yield a richer, creamier hot chocolate, but it’s still great with just water. I use Ghirardelli 60% chocolate chips because it’s quick and I’m lazy. If you use chopped chocolate, make sure the pieces are small – no bigger than M&Ms or chocolate chips. You may have to experiment a little with the initial microwave time (15-20 seconds) and water amounts to get perfect results. I find 15 seconds and 1 3/4 tablespoons of water works perfectly for me. If you don’t get it just right? Your initial chocolate sauce won’t be perfectly smooth and may have visible chocolate flecks. Don’t panic and don’t throw it out! Keep going, it will still taste great. Then immediately make another cup… for practice ;)
Variation ideas: Stir in a tablespoon of peanut butter at the end, or add a splash (or two) of bourbon, or add a few drops of peppermint extract. The possibilities are endless!
45g (about 1.5 ounces or 1/3 cup) high-quality chocolate chips or bar chocolate (chopped)
1 to 2 Tablespoons cold water
1 Tablespoon cocoa powder
1/8 teaspoon vanilla
tiny pinch of salt
6 to 8 ounces milk or water
toasted marshmallows (optional)
Combine chips and water (just enough to just barely cover chocolate) in a 12-ounce microwave safe mug. Microwave on high for 15 seconds. Let sit for 2 minutes. (You may poke the chocolate to make sure it’s all covered by water, but DO NOT STIR until 2 minutes have passed.) After 2 minutes, stir thoroughly until a smooth chocolate sauce forms. If after stirring unmelted chocolate chunks remain, microwave for another 5 second and stir again. (If your sauce isn’t perfectly smooth, don’t panic. Just keep going!)
Add cocoa powder, vanilla and salt to mug. Stir until combined and mostly lump-free. While stirring, slowly pour in 6 to 8 ounces of milk or water. Microwave to desired temperature. (This takes about 2 minutes in my microwave, but keep an eye on it because it can boil over!) Stir and serve hot.