A bread maker is used to create the dough for these rolls. End the kneading now! The finest rolls I’ve ever had, these are delicious. Although bread improver is simple to locate in some nations, you can omit it if it is not.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 1 cup milk
- ⅓ cup white sugar
- 2 tablespoons sweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 (1 ounce) squares semisweet baking chocolate, broken into pieces
- 1 cup heavy cream
Instructions
- Heat milk in a small saucepan over low heat until milk begins to steam.
- Whisk sugar, cocoa powder, vanilla extract, and salt into steamed milk until dissolved. Stir in chocolate until melted. Remove saucepan from heat; allow to cool slightly.
- Beat heavy cream in a large mixing bowl with an electric mixer until stiff peaks form. Gently fold whipped cream into hot chocolate. Serve immediately.
Nutrition Facts
| Calories | 385 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 17 g |
| Sodium | 66 mg |
| Sugars | 29 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe puts all others to shame. Deliciious Perfection!
I used hot chocolate powder and only 1 TBS of sugar to every two of tbs of hot coco. It was really good
This was amazing.
It’s way too sweet. Don’t know how you get 4 servings out of this. Won’t make it again.
I definetly will make it again. It so good I put regular whipped cream instead of making my own and then I warmed it up a bit and it came puffy and great it was so good. Thank you for sharing this recipe. I loved it
you should add cinamon and it will taste great i have jars of home made hot chocolate mix and i sell them so i know what to do and it pretty balanced for the flavor so its good
delicious and very rich!
Awesome. Folding in whipped cream really takes this to another level. I’ve started doing that in other hot chocolate recipes too.
Just made this…Doubled the recipe and it’s already gone! My husband and son said it’s the best hot chocolate they’ve ever had! I’d have to agree! =) Thanks for sharing the recipe.
This recipe is rich, rich, rich. I Used 6 cups of milk, at that measure, the sweetness really began to relax a bit and we ended up with a very nice cup of chocolate. I would give it 5 stars for taste, but not as original recipe. Use the ingredients and cut it down to taste and you have a winner.
Too sweet in our opinion. Flavor was good but we didn’t care for the texture- kind of like drinking chocolate foam.
I’m not sure if i followed the recipe wrong, but it tasted exactly like melted fudge. I’m 14 and it was too rich for me, so think that’s saying something. I will probably make it again, but i will have to make some adjustments.
Very, very good! This will be a favorite in our house.
All I have got to say is Extremly sweet!! I think it would be delicious just minus the baking chocolate. Or just use unsweetened so you still get the nice chocolate flavor minus the extra sugar. I will be making it again tomorrow with unsweetened chocolate squares for Christmas morning.
This was far too rich for my liking, but when we cut it half and half with regular milk it was really yummy. One reviewer described it as hot melted chocolate ice cream. That description is right on!
Honestly, this recipe is fabulous. I generally don’t like hot chocolate (I’ve only had the packaged stuff…so awful). I topped ours with a dollop of homemade whipped cream and a dash of cinnamon…so good 🙂
This was very rich and quite delicious. I think it was too sweet, so if I make it another time I would cut down on the sugar. Good recipe!
WARNING – this will ruin you on any other hot chocolate ever…death by chocolate, but what a way to go. As my hubby says, “that’s bloomin amazin — that’s downright incredible that is!” And he’s American. Not sure what secret power this creamy hot chocolate has to bring forth a British accent, but bring it forth it did. THIS IS THE FINAL WORD on hot chocolate. I whipped the heavy cream while the milk was heating (with and occasional stir) to save time. Used Ghiradelli’s sweet ground chocolate for the cocoa and regular Baker’s semisweet as directed. I also used whole milk. To die for, I tell you.
It was very rich – which I like, but the rest of my family doesn’t. I also didn’t stir it well enough, so there were chunks.
A delicious version of a classic! Two thumbs up!
AMAZING! My family LOVED this hot chocolate! I doubled the recipe because we have four children and their only complaint was there wasn’t enough.