Vanilla Hot Chocolate with Whipped Cream and a Cocoa Star

The preparation step by step

1. Weigh the chocolate

   Weigh 100 g of dark chocolate at 60-70% and chop it into regular small pieces. Put it in a bowl: the small pieces will melt quickly and limit the need for heating.

2. Mixing the dry ingredients

   In a small bowl, mix 15 g of cocoa and 15 g of sugar. Add about 50 ml of the 750 ml of milk, then fritters until you get a smooth paste without small powder piping bag.

3. Prepare the material

   Choose a thick bottom pan and four heat-resistant cups. Prepare a whisk and a soft spoon to reach the bottom, where the cocoa settles easily.

4. Heat the milk

   Pour the remaining 700 ml of milk into the pan. Heat over medium heat until light steam appears. Do not allow milk to foam or overflow.

5. Whip the vanilla cream

   Slice the half-foam and take its seeds. Whisk the 100 ml of very cold cream with the 10 g of icing sugar and seeds until you get a soft cream that keeps a beak. Reserve in the refrigerator.

6. Add the expanded cocoa

   Pour the cocoa paste into the warm milk. Whisk slowly, then scrape the bottom with the spoon. Keep on low heat until the color is even.

7. Melt the chocolate

   Remove the pan from the heat and add the 100 g of chopped chocolate. Wait a minute, then move from the center outwards until no piece remains visible.

8. Controls consistency

   Put one to two minutes on very low heat if necessary. Chocolate should flow easily from the spoon; it is not a dessert cream. Avoid prolonged boiling, which would give a thicker texture.

9. Fill the cups

   Stir one last time and distribute the hot drink between the four cups, keeping about 2 cm free under the edge. Use a ladle or pitcher to avoid splashing.

10. Draw a simple star

    Place a spoonful of chantilly on each cup. Hold a clean star food stencil just above it, without sinking it, and sift the total 2 g of cocoa on the four stars. Lift vertically.