Jacques Torres’ is a confectionary wizard, and if you’ve been to any of his chocolate shops in New York City, then you know that this chef doesn’t mess around with his sweets– especially chocolate. We’re so excited to share THE original Jacques Torres’ Hot Chocolate Recipe.
This recipe is for Jacques Torres’ hot chocolate. It’s extremely simple to make (less than five minutes from start to beginning) and the end result is always decadently uh-mazing.
Jacques Torres’ Hot Chocolate Recipe Tips:
- Make sure you use high-quality chocolate for this recipe, and get something as close to 60% as you can. This hot chocolate recipe is creamy and decadent, and getting a good chocolate for your base lays the foundation.
- Once the chocolate has been placed in the saucepan, make sure to constantly stir with a whisk to avoid burning your chocolate.
- You don’t need a giant mug for this hot chocolate recipe– it’s extremely rich and a little bit goes a long way. This recipe makes four 3/4th cup servings.
- The whipped cream is just that, heavy whipping cream that’s meant to be served atop your hot chocolate. It doesn’t need to have sugar in it (the hot chocolate itself is already rich enough), but if you can’t mentally get past that, then add a spoonful or two of powdered sugar as you’re whipping the cream.
- This hot chocolate is mean to be served immediately after it’s made! Enjoy.
Jacques Torres’ Hot Chocolate Recipe
For The Hot Chocolate
- 2 cups whole or 2% milk
- 1 cup 60% dark chocolate, in disks or coarsely chopped
- 1/2 cup milk powder
- 1 teaspoon cornstarch
For The Whipped Cream
- 1 cup heavy cream, chilled
- Using a stand mixer, whisk heavy cream with whisk attachment until soft peaks form. Set aside.*
- Bring milk to a boil in a medium sauce pan over medium-high heat. Lower the heat to medium then add the chocolate, whisking vigorously until it is completely melted. Add the milk powder and cornstarch, still whisking for a minute or two more, until everything is dissolved and the mixture is smooth and thick.
- To serve, divide the hot chocolate among three or four mugs or glasses, then garnish each with a large dollop of whipped cream.