One thing I miss most about living in Germany is the Hot Chocolate! No matter where we went, they always served the best Belgian Hot Chocolate! It was full of a rich chocolate flavor, extra smooth and oh so amazing! I miss it dearly. I absolutely love my Gourmet Hot chocolate with all the flavors, but the Belgian hot chocolate completely takes the cake!
When I’m missing my Germany Home, I love to curl up with a warm cup of the traditional decadent Belgian hot chocolate recipe. So I spent the afternoon reading, researching, and experimenting in the kitchen. I have come up with a great Belgian Hot Chocolate recipe! This recipe gets my homemade hot chocolate as close as possible to the same amazing Belgian Hot Chocolate I used to enjoy in Europe! I hope you will enjoy it as much as we do!
Table of Contentshide
1 Belgian Hot Chocolate Recipe
1.1 Picking Ingredients for Belgian Hot Chocolate.
Place half of the milk, chocolate pieces and salt in a small saucepan. Warm on medium low heat. Heat until the chocolate is melted. Be sure to stir frequently. Add in the remaining milk, vanilla and a small squirt of Reddi Whip whipped cream.
If you like spice add in the Cinnamon. If you prefer a sweeter hot chocolate you will also add in the white sugar. If you prefer the richer Belgian style hot chocolate, no additional sugar is needed.
Turn heat up to medium high. Stir rapidly as you mix the remaining ingredients together. Do not boil. Once all ingredients are well mixed, pour into your hot chocolate mug.
Top with more whipped cream and chocolate flakes. Serve warm.
Picking Ingredients for Belgian Hot Chocolate.
Most recipes I found suggested using a special hot cocoa machine. Although they are nice, they are not necessary. But who are we kidding, if I had one; I would totally use it! Lol! But all you need to really remember is to stir frequently and quickly. You don’t want the chocolate or milk to scald.
The most important factor in this hot chocolate recipe is the selection of your chocolates. You will not want to skimp on the quality. You will find the best quality chocolates in bar form. If possible find imported Belgian dark chocolate. It will give the most authentic flavor. The lowest % you will want to use is 53% dark. The highest is around 72%. Anything less or more will be off from the authentic flavor.
When selecting the milk chocolate, again you want a quality bar. Lindt, Ghirardelli, Milka, or other European brands of milk chocolate are your best choices.
For a more creamy Belgian hot Chocolate you will want to use a richer milk. Even use half and half! But for those looking to cut calories or for a lighter taste; you can use regular milk. Or skim milk. Because of the Dairy allergy in our family, I used Lactaid fat free milk. It turned out amazing. If you need full diary free; I highly suggest using the Almond milk or Coconut milk. It will be slightly different; but still a very decadent treat!
Belgian Hot Chocolate Recipe Alterations
For even more fun, try using flavored milk chocolate squares. I tried using some Ghirardelli Coconut Rendezvous milk chocolate bar pieces in place of the milk chocolate. It turned out amazing! I bet the Raspberry or mint chocolate flavors would too!
If you like more flavor choices, don’t forget the Torani Syrups I talked about using the last time I shared my Gourmet Hot Cocoa recipes! Those are great for changing up the flavors!
Yield: 1
DIY Belgian Hot Chocolate Recipe
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Ingredients
1 cup milk
3 ounces Quality Dark Belgian chocolate 56% min; 72% max.
1 1/2 ounces Quality Milk chocolate
1 pinch of salt
1 teaspoon vanilla
Whipped cream such as Reddi Whip in the can
Dash of cinnamon (optional)
1 Tablespoon White sugar (optional)
Instructions
Add half milk, chocolate and salt in pan and heat on low heat.
Stir until all chocolate is melted.
Add remaining ingredients.
Heat on Medium High heat.
Stir rapidly
Do not let boil
Once all ingredients are dissolved, serve warm.
Top with whipped cream and Chocolate curls/shavings.
Enjoy!
Do you love Belgian hot Chocolate?
What is your favorite Belgian Hot chocolate recipe combinations?
The thicker, richer hot chocolate is also called “drinking chocolate”. Belgian hot chocolate is made using melted chocolate, characterized by less sweetness and a thicker consistency. It is made primarily using dark chocolate but also has some milk chocolate mixed in.
The percentage of cocoa in Belgian chocolate is higher than that of chocolate produced elsewhere. In addition, Belgian chocolate contains 100% cocoa butter. In combination with the traditional fillings from Ovidias, this ensures a delicious taste experience when eating our Belgian chocolates.
Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.
The secret of Belgian chocolate lies in what goes into it, and the know-how of the Master Chocolatiers. Chocolate 'made in Belgium' is characterised by a higher chocolate content than in other countries. The minimum level is 43%. Plus, the chocolate has to be 100% pure cocoa butter, with no added vegetable fats.
Believe it or not, the secret ingredient in gourmet hot chocolate is none other than marshmallows. These fluffy, sweet confections are the unsung heroes of the hot chocolate world, adding a delightful creaminess and hint of sweetness that takes the drink to a whole new level.
In my opinion, the best hot chocolate is simple to make, with just a few quality ingredients. Milk: You can use dairy or dairy-free milk, including cashew milk, almond milk, or oat milk. The creamier the better! And since this recipe has sugar in it, I'd choose unsweetened milks (if you're buying them from the store).
Belgian chocolate has a higher cocoa content than most international products. Pure cocoa butter. Belgian chocolate contains 100% cocoa butter. The selection of the beans.
Local Belgian chocolate truly is leagues ahead of your everyday chocolate brands, it easily beats any highstreet chocolate in quality, taste and even smell.
The difference is that a traditional Parisian hot chocolate has some sugar to round off the flavour while a Belgian hot chocolate is just Belgian chocolate with no extra sugar. Generally the Parisian range is more popular but it really comes down to your own personal taste...
Because Belgian chocolate uses a high quantity of cocoa beans in their chocolate production process, they add less refined sugar to their chocolate offerings. Meanwhile, competing countries tend to use more sugar and lower quantities of cocoa beans, resulting in some taste differences.
Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. In some cases, a little dark chocolate and a thickening agent, such as cornstarch, are added as well.
This is made with actual Belgian dark chocolate & a small amount of cocoa powder for a slight & very desirable bitter edge. A bit of brown sugar and salt helps strike the right balance. This can be made mild or intense by adjusting the amount of mix one uses.
With something liquid like hot chocolate, the major cocoa differences you'll see are color and flavor. The Dutch process version had an earthier but flatter flavor; the natural cocoa version was fruitier, but also more acidic. Again, the choice comes down to what you want your hot cocoa to taste like.
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