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 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 sometimes I just want the traditional decadent Belgian hot Chocolate flavor. 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!
Belgian Hot Chocolate Recipe
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.
Selecting your ingredients and tools 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!
- 1 cup milk
- 3 ounces Quality Dark Belgian chocolate 56% min; 72% max.
- 1½ 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)
- 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.
Do you love Belgian hot Chocolate?
What is your favorite Belgian Hot chocolate, chocolate combinations?