Ingredients
Method
Make a smooth cocoa–cornstarch paste
- In a small heat-proof bowl, whisk the cocoa powder and cornstarch with 2–3 tablespoons of cold milk until completely smooth. This prevents lumps later.
Heat milk and sugar
- In a medium saucepan, warm the rest of the milk with the sugar over medium heat. Heat until steaming, about 160°F, but don’t let it boil.
Temper the paste
- Slowly ladle some of the hot milk into the cocoa–cornstarch paste while whisking. Once smooth and loose, pour it back into the saucepan and whisk.
Melt in the dark chocolate
- Add the finely chopped chocolate and whisk until it melts and the mixture turns glossy and smooth.
Thicken over gentle heat
- Keep the saucepan over low–medium heat and whisk constantly, especially around the edges. After a couple of minutes, the bubbles will get slower and thicker—your sign it’s almost ready.
Check the texture
- Do the spoon test: dip a spoon in and run a finger on the back. If it leaves a clean line and the chocolate coats the spoon, it’s ready.
Adjust thickness if needed
- If too thick, whisk in a splash of hot milk. If too thin, let it cook 30–60 seconds more.
Serve right away
- Pour into small warmed cups (espresso-size works best). Keep toppings simple—just a small dollop of whipped cream or nothing at all.
Notes
- Use good-quality chocolate—it's the biggest flavor factor.
- Whole milk gives the best shine and body, but almond milk works well too.
- Coconut milk is richer, so cut the cornstarch slightly or it can get too thick.
- Always whisk as it heats; that’s the secret to a smooth, lump-free cup.
- Serve in small cups to keep each sip warm and concentrated.