Scott Campbell's Hot Chocolate Recipe


Nutrition

Cal/Serving: 443
Daily Value: 22%
Servings: 4

High-Fiber, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat24g36%
Saturated14g69%
Carbs62g21%
Fiber10g38%
Sugars46g0%
Protein14g27%
Cholesterol24mg8%
Sodium114mg5%
Calcium317mg32%
Magnesium179mg45%
Potassium802mg23%
Iron4mg24%
Zinc3mg20%
Phosphorus417mg60%
Vitamin A395IU8%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg28%
Niacin (B3)1mg4%
Vitamin B60mg5%
Folic Acid (B9)25µg6%
Vitamin B121µg18%
Vitamin D3µg1%
Vitamin E0mg2%
Vitamin K4µg5%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Scott Campbell Hot Chocolate
Maryse Chevriere

The secret to what some have called the best hot chocolate they've ever tasted? According to creator chef Scott Campbell of New Leaf Restaurant & Bar in New York City the answer is simple: "passion." (We say, that, and a whole lot of high-quality chocolate). Thick, rich, and almost-too-good-to-believe delicious, enjoy this fantastic hot chocolate as is, or try an "adults only" version, adding a touch of liqueur such as Kahlua, Bailey's, or Frangelico. — Maryse Chevriere

Click here for 7 Tips for Making Perfect Hot Chocolate.

4.384615
Ratings26

INGREDIENTS

  • 1 quart whole milk
  • 3 ounces cocoa powder, preferably Valhrona
  • 1½ ounces superfine sugar, preferably Caster
  • 6 ounces chocolate chunks, finely chopped or shaved, preferably Valhrona
  • Whipped cream or marshmallows, for topping

DIRECTIONS

Pour milk and cocoa into a saucepot and bring it to a simmer. Add sugar and reduce heat to very low.

Next, add chocolate, stirring occasionally until all has melted, about 3-5 minutes.

Pour into a serving mug or glass (such as an Irish coffee or hot toddy glass) and top with marshmallows or whipped cream as desired.

Recipe Details

Servings: 4

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4 Comments

jeepgirl's picture

I just made the Hot Chocolate. It is GREAT!!! I used Dark chocolate cocoa, Dark chocolate chips that I had on hand (I guess my cookies will have to wait but who cares this hot chocolate is better).
I didn't want to get my scales out so here are the measurements I used.
4 cups milk, 6 tbsp cocoa, 3 tbsp sugar, and since my chocolate chip bag was 12 oz I eyeballed half the recipe.
I also added 1 tsp vanilla.

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Most home cooks who might like to try this recipe don't measure ingredients in ounces so how about publishing recipes for non-professionals using tablespoons, teaspoons and cups that we have in our kitchens, please!

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Why not just consult a conversion table, located in most cookbooks, or else check a website that has a conversion calculator or, here's an idea,...spend $5-20 on a basic kitchen scale and voila! No problem! Measuring by weight is more accurate than measuring by volume.

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It was the best hot chocolate when he was at SQC
-----Guttergourmet

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