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Double Chocolate Whipped Hot Cocoa

A luxurious twist on hot chocolate featuring a rich cocoa base topped with a thick, homemade chocolate whipped cream mousse.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 mugs
Course: Beverage, Dessert
Cuisine: American, Winter
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Whip
  • 0.5 cup heavy whipping cream cold
  • 2 tbsp sugar granulated or powdered
  • 1 tbsp cocoa powder unsweetened
  • 0.5 tsp vanilla extract
Hot Cocoa Base
  • 1.5 cups milk whole milk preferred
  • 2 tbsp hot cocoa mix
  • 1 tbsp chocolate shavings for garnish
  • 1 handful mini marshmallows optional

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Whisk

Method
 

  1. Place mixing bowl and beaters in the freezer for 10 minutes to chill.
  2. In the chilled bowl, combine heavy cream, sugar, cocoa powder, and vanilla extract.
  3. Beat on high speed until stiff peaks form (about 2-3 minutes). Set aside.
  4. In a saucepan, heat milk over medium heat until steaming (do not boil).
  5. Whisk the hot cocoa mix into the warm milk until fully dissolved.
  6. Pour the hot cocoa into mugs, leaving space at the top.
  7. Spoon the chocolate whipped cream generously over the hot cocoa.
  8. Garnish with chocolate shavings and marshmallows. Serve immediately.

Notes

For a mocha version, add a teaspoon of espresso powder to the whipped cream mixture.