I grew up watching Willy Wonka and coveting a swim in his chocolate river. I wanted to glide through that river of chocolate, taking large gulps along the way. Friends, I have found my personal chocolate river. This hot chocolate is the most decadent I can imagine. It is thick, but not overly so, making it glide down and coat your throat with chocolate. Amazingly enough this is also great cold. It might even be better. I’m always torn whether to drink my whole glass while it is hot, or save some so I can have it the next morning cold. You too can be torn whether to swim luxuriously through this river of hot or cold chocolate!
Feel free to alter the kind of chocolate chips you use. Some prefer all milk chocolate, while others prefer it to be quite dark. Mix and match for your perfect taste.
Let’s Get Cooking…
- Combine ½ cup half and half cream with the corn starch and whisk until the corn starch has fully dissolved.
- Pour the remaining half and half cream into a pot and set to medium heat. Bring the cream up to a simmer, then add the sugar and whisk until combined.
- Add the corn starch mixture and whisk to combine. Remove from the heat and add the chocolate, whisking until smooth.
- Pour into your desired mugs and enjoy!
For this recipe, you can adjust the darkness of the chocolate by what kind of chocolate you put in. I like to do a mixture of semi-sweet and milk chocolate, but you can go lighter with all milk chocolate, or darker with a combination of semi-sweet and bittersweet.
Click here and here for original recipe source.