| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 5 min |
| Yield: | Four 6-ounce servings (24 ounces) |
Ingredients
- 1 ounce cocoa nibs
- 16 ounces whole milk
- 6 ounces 65-percent to 70-percent bittersweet chocolate, finely chopped
- 3 ounces sugar
- 2 ounces water
- 1/4 teaspoon kosher salt
Instructions
- Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
- Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
- After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 248 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 116 mg |
Reviews
I think this is the best method to make hot chocolate. The recipe is delicious. I have also tried making regular swiss miss hot chocolate (sorry!) and running it through the French press. It makes the smoothest hot chocolate I have ever had!
Great recipe. I used one bittersweet and one bitter chocolate bar for a more complex flavor. The French press stuck, so that method isn’t good. The carafe is the right size though, so make in the carafe, then just whisk instead of using the press. This makes a thick hot chocolate, so if you want something less heavy, use AB’s cocoa mix recipe.
1 star because of your repeating ads
I made this today and it was so good! I took the advice of robfallon22 and used 2 ounces of milk instead of water. I also used vanilla sugar and upped the amount to 4 ounces. I used a mixture of semi sweet and milk chocolates instead of full on bittersweet chocolate. I will make this as often as possible!
Most delicious hot chocolate I have ever made! Worth the effort. I must say however that the French Press exploded all over so frothing did not work. Next time I’ll skip frothing and just stir then strain the final mixture! Also, I used my Hershey’s Special Dark chocolate miniatures that I had on hand which are only 60% bittersweet. Delish!!
Truly sublime. It is full-on chocolate yet creamy and sweet. Well worth the effort.
Sipping on it now; I have say, it is what I imagine ambrosia to be. You need to strain the nibs, regardless of using a press, or else your drink will be somewhat bitter.
Solid recipe, I made it with 2% milk the first time – never again, whole milk is a must.
I like Hot Chocolate creamy and thick, second time around I also replaced the 2 ounces water with 2 ounces of whole milk – It knocked my socks off. This is the real deal here, I paid $9 for 8 ounces of nibs, worth every penny. If you love deep rich chocolate, this is the only way to go.
I like Hot Chocolate creamy and thick, second time around I also replaced the 2 ounces water with 2 ounces of whole milk – It knocked my socks off. This is the real deal here, I paid $9 for 8 ounces of nibs, worth every penny. If you love deep rich chocolate, this is the only way to go.
***** Indescribably delicious *****